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LaVohn's Beef Stew

Rated as 4.62 out of 5 Stars

"I made this and even my picky eater ate it! The aroma that settles in the house is amazing! You can add other vegetables to it, but I couldn't due to the fact that my child would not eat it if he saw something strange in it."
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2 h 40 m servings 516
Original recipe yields 6 servings


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  1. In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
  2. Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
  3. Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.

Nutrition Facts

Per Serving: 516 calories; 20.8 49.8 25.1 63 896 Full nutrition

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Read all reviews 7
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This is amazing, the red wine brings out the flavor just right! we will be enjoying this again.

I thought this was very good, the broth had a great flavor, next time I will add some more vegetables to it. It smells divine while cooking, I left the lid off so the broth would reduce, then ad...

This is a delicious stew. We liked the fact that it wasn't dry. The aroma is fantastic cooking in the kitchen. The proportions of veggies to the liquid is just right. Will definitely make th...

Really a very tasty recipe!!

I just made the beef stew tonight for our dinner. It was wonderful and even my boyfried who makes good beef stew said it outstanding. I made it just as the recipe calls for. Thank you for a w...

I really like this stew. It has great flavor and lends itself to a bit of creativity. The beef really absorbs the wine (I used Petite Sarah) and ratchets up the taste. I used a bit more salt and...

The first time I made it as is. I added a can of tomato paste and a couple chopped stalks of celery with a splash of Tabasco. Great both ways!