Beef Stew

stone soup

This is family recipe, but like with many of the recipes I have found… it turns out they aren’t so secret, haha. So here is what my family calls, Stone Soup. It keeps your belly warm, it isn’t expensive to make, and you can read the old book, Stone Soup with your children just before you make this delicious goodness. I have made changes to our family recipe… because that’s just how I operate.


  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 yellow onion, diced
  • bay leaf
  • 1 small can tomato sauce
  • 2 containers of beef broth
  • 2 cups chopped potatoes (I use fingerlings)
  • around 1 pound of beef stew meat
  • salt and pepper
  • 1 tsp garlic powder
  • vegetable oil, around 2 tbs

What to do:

  1. Using a large pot, turn on the heat to around medium high. Once hot, put in the oil.
  2. While pot gets heated, add salt, pepper, and garlic powder to the meat.
  3. Throw the meat in the pot. Cook til well done, occasionally stirring.
  4. Once the meat is done, add enough water to the pot to cover the meat. Next, add one container of beef broth or stock and onion. Bring to simmer with a bay leaf.
  5. Once onions are opaque, add can of tomato sauce. Reduce heat to simmer.
  6. Add the rest of broth, celery and carrots an hour before serving and potatoes about 30 minutes til.
  7. Just before serving, pull bay leaf and add a little more salt and pepper to taste.

My family likes to do this with homemade breadsticks…. or you can do it with focaccia bread… or french or sourdough loaves…. or crackers! Your choice! I hope you enjoy every drop as we do 🙂

Want to add spice? Throw in 1 tsp of cayenne, 1 tsp of cumin, and a tsp of chili powder to the meat. Or just add some tobacco or white pepper to your individual servings.

Beef Ragu

I opened the fridge this morning and remembered I had a chuck roast thawing. Actually, truth be told, it was well thawed and on it’s way out if I didn’t do something with it today. My usual go to is a crock pot version of a shredded beef taco. We love it. The thing is, I make it all the time and I wanted a challenge. Why? I’m not sure because frankly I am incredibly worn out. I decided on a crock pot meal, but with more labor intensive ingredients.

This page contains the recipe for the sauce. I also hand made the pasta as well as the focaccia bread. I will put up more recipes as time goes on that you can do if you want the undertaking of an all scratch dinner.


  • beef chuck 1-2 lbs
  • 2 cans diced tomato (I get the oregano basil kind)
  • 1 can 6oz tomato paste
  • healthy dose of salt and pepper
  • 3 cloves minced garlic
  • 1 large carrot
  • 1 medium yellow onion diced
  • 1/2 red wine
  • 2 cups bone broth (you can also use beef or chicken stock)
  • 1 sprig of rosemary
  • 2 tbs olive oil


ragu 1

  1. Place your diced onion, garlic, carrot, and rosemary at the base of your crock pot.
  2. Mix together your stock, red wine, tomatoes diced and tomato paste in a separate bowl.
  3. In a heavy bottomed skillet (to help collect heat) on medium high heat, add your oil.
  4. Salt and pepper liberally the meat.
  5. Brown all sides of meat in skillet. It takes about a minute each side.
  6. Place the meat on the goodies in the crock pot.
  7. Add your tomato mix on top.
  8. Heat on low for 4-6 hours.
  9. Pull meat out, shred. If the sauce is too chunky or runny for you, feel free to use an immersion blender to help break it down and/or transfer the sauce to the stove. Heat on medium to a simmer until sauce is thicker. I placed the meat back in and put the crock pot on high for about an hour with the lid slightly open to release some of the liquid. Replace meat and serve over cooked pasta, with polenta, or potatoes.

Some More Pictures:


ragu finish