Anderson’s Proper Beef Stew

The BEST beef stew you could ever want! Eat Hearty Enjoy! Add a slice of thick toast with real butter!


Large Crockpot or Electric Pressure Cooker or Stew Pot for Stove Top or Cast Iron for Open Fire (Ultra Yummy)
2lb Beef Stew Meat **roughly
8 Tablespoons Butter
4 cups boiled water
Sea Salt/Lawry’s Seasoned Salt
Coarse Black Pepper
1/2 cup White Flour **To make thickening paste later
5 or 6 Garlic Cloves or Dried Garlic Powder (Lawry’s is very good)
2 Yellow Onions (Medium) **Chopped Hearty for best flavour
1lb Carrots (baby) **1 bag
2 packs White Button Mushrooms (1/2 lb I think)
Option: 2lbs Red Potato (Quartered with Skin On)
6oz Worcestershire Sauce (1/2 Bottle)
1/3 Bottle of Merlot or Shiraz
**Note: Red Wine is a Finishing Enhancer. For bright finishes use Merlot/Shiraz. For heavier finishes use Burgundy/Cabernet. For sweeter finishes use Pinot Noir. For a lusty finish use Ruby Port. So a lot of options on the final taste of the stew here.
-1/3 cup *roughly* water in a mixing bowl. Thick like a pancake batter. **hot water make dumplings. 🙂 *Make this once done cooking


-Mince Garlic Cloves and drop all into large skillet.
-2 Tablespoons of butter and melt it with the garlic.
-Sear 1lb of meat in the butter. Rare is perfect.
-Season the beef so that it is ‘Salty’ and ‘Peppery’ to taste.
**Note: Once in the pot this will be diluted/absorbed by the water and vegetables.

Crockpot Prep:

-Place all Carrots and 1 chopped onion and spread evenly in the pot.
-Remove Only the Seared Meat and place on top of Carrots and Onion.
-Boil 4 cups of water (Tea Kettle is great)

Sauce Prep:

-2 Tablespoons of butter and melt it with the previous.
-Sear other half of meat in the butter. Rare is perfect.
-Now dump in Worcestershire sauce and wine. Mix and watch.
-Once the mix starts to bubble it is Done.


-Place other chopped Onion and 4 Tablespoons of Butter on top.
-Now dump the entire lot on the Onions and Butter.
**Enjoy a flavorful piece of meat or two.
-Potato Option…add now.
-Now place Sliced Mushrooms on top covering everything.
-Now add boiling hot water until you can just see it through the mushrooms.


-Electric Pressure Cooker (17 minutes on High, then 22 Minutes on Low…do not relieve pressure)
-Crock Pot (Cook for 8 to 12 hours)
-Iron Pot for Open Fire (2 hours. Stir often to prevent burning)

Thickening Paste:

-Scoop out Meat and Vegetables so that only the sauce is left in the pot
-Add thickening paste in increments while stirring to make a slightly thick gravy (will continue to thicken)
*Tip: Use a wire whisk to stir in the thickening paste