Hearty Beef Stew

Better Than Bouillon Fall Beef Stew

Rich, cozy, and packed with slow-simmered flavor — perfect for chilly nights.

Ingredients:

• 1½–2 lb stew beef

• Salt and black pepper

• 2 tbsp flour

• 2 tbsp Better Than Bouillon Roasted Beef Base

• 4 cups water

• 2 cups carrots, chopped

• 2 cups celery, chopped

• 2 cups onions, chopped

• 2 garlic cloves, minced

• ½ cup red wine (optional)

• 1 tbsp fresh thyme leaves

• Mashed potatoes, for serving

• Green onions, for garnish

Directions:

1. Season beef with salt, pepper, and coat lightly with flour.

2. Sear in batches until browned and a fond forms.

3. Add carrots, celery, and onions; sauté to lift the fond.

4. Deglaze with red wine (optional), then add garlic.

5. Stir in beef base and water; add thyme.

6. Simmer until beef is tender.

7. Serve over mashed potatoes and top with green onions.

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