Spiced Beef Stew

Pair with our Lytton Estate Syrah

Yield: 4 Servings


  • 3 lbs of beef chuck stew meat
  • 2 tablespoons of Ridge olive oil
  • 3 carrots
  • 6 stalks of celery
  • 2 large sweet potato (Add the first sweet potato with the rest of the veggies, and the other one an hour later since it does tend to break down)
  • 8 oz of mushrooms
  • 8 cloves of garlic (chopped)
  • 1 onion (chopped)
  • 2 sprigs of fresh thyme
  • 2 dried bay leaves
  • 1 tablespoon of dried oregano
  • 1 teaspoon of dried rosemary
  • 1/4 teaspoon of cayenne
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • 1 liter of chicken or beef stock
  • salt and pepper (to taste)


  • Place beef into large bowl. Mix with a tablespoon of olive oil, salt and pepper. Coat the beef with cayenne, paprika, and chili powder.
  • In a large stew pot, heat remainder oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches. Remove meat.
  • Add garlic and onion to the pot. Sauté for 3 minutes, stirring occasionally. Add carrots, celery, sweet potato, and mushrooms and stir. Add the meat back to the pot and mix. Add all remainder of spices and stock.
  • Bring to a boil, cover and reduce heat so the mixture simmers slowly for 2 hours or more.


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