Sunday Beef Stew

Sunday Beef Stew

Sundays are all about slowing down, finishing that pile of laundry that’s been building up, or even a football game. You are in need of something you can throw on the stove range, simmer all day, and open for a delicious, nutritious meal for dinner. Enter our Sunday Beef Stew! Indulge in this rich, savory homage to Memphis-inspired beef stew. This soul-warming dish combines tender chunks of beef chuck with a medley of colorful vegetables, all simmered to perfection in a robust, wine-infused broth.

The star of this stew is the Memphis BBQ Rub & Seasoning, which infuses the meat with a unique blend of coconut sugar, applewood smoked sea salt, garlic, paprika, chili powder, ancho chili, black pepper, and red wine vinegar powder. 

Our recipe features a harmonious mix of chicken and beef broths, elevated by the addition of red wine for depth and complexity. Diced tomatoes add a tangy brightness, while Worcestershire sauce brings a subtle umami punch. Fresh rosemary lends its aromatic essence, complementing the rich flavors beautifully.

A colorful array of vegetables – including sweet baby carrots, tender potatoes, and vibrant green peas – not only adds nutritional value but also creates a visually appealing dish. Smashed garlic cloves infuse the stew with their punchy aroma, enhancing every spoonful. Serve it with crusty bread for a complete, satisfying meal that will warm you from the inside out. Experience the comfort of home cooking with a Memphis twist!

Serves 6–8

Ingredients:

• 1½ lb. beef chuck, cut into 1-inch cubes
• 1½ TBSP  s.a.l.t. sisters Memphis BBQ Rub & Seasoning, divided
• 3 tsp freshly ground pepper, divided
• 1 TBSP extra virgin olive oil
• 1 lb. bag baby carrots
• 1 large sweet onion, chopped
• 2 TBSP all-purpose flour
• 2 cups chicken broth, reduced sodium
• 2 cups beef broth, reduced sodium
• 2 cups red wine
• 1 (28 oz.) can diced tomatoes
• 1–2 TBSP fresh rosemary, chopped or 1–2 tsp dried rosemary
• 1 TBSP Worcestershire sauce
• 4 large garlic cloves, smashed
• 4 medium-sized potatoes, peeled and diced
• 1 (10 oz.) package frozen peas

Directions:

1. Season the beef cubes lightly with ½ tablespoon Memphis BBQ Rub and 1 teaspoon pepper.
2. In a large Dutch oven over medium-high heat, add extra virgin olive oil. When the oil is hot, add the seasoned beef and brown on all sides. Cook until all liquid has evaporated. Remove the beef from the pot and place it into a bowl. Set aside.
3. Over medium-high heat, add the baby carrots and chopped onions to the same pot. Add more extra virgin olive oil if needed. Cook until the onions start to turn translucent, about 5–10 minutes.
4. Stir in the flour and cook for about 2–3 minutes until it is no longer white.
5. Pour in the chicken broth, beef broth, red wine, diced tomatoes, chopped rosemary, Worcestershire sauce, smashed garlic cloves, remaining 1 tablespoon Memphis BBQ Rub, and remaining 2 teaspoons pepper. Stir well.
6. Return the browned beef cubes back into the pot. Bring the mixture to a boil. Reduce the heat, cover with the lid slightly off, and simmer for about 45 minutes, stirring occasionally to prevent sticking.
7. Stir in the diced potatoes and frozen peas. Continue to simmer for another 45 minutes or until the beef is tender and the potatoes are cooked through.
8. Check the seasonings and add sea salt and additional pepper to taste, if needed.

Enjoy your hearty and flavorful Sunday Beef Stew!