When my husband and I were young newlyweds and then parents of young children, we would go camping. We did primitive camping, mostly in West Virginia. This recipe is my rendition of my high school friend’s mother’s recipe, Hearty Beef Stew. Mrs. Scott made her stew for us when my friend Cheryl came along with us. It has been my go to recipe for stew for 44 years.

The changes I have made over the years is that I have added white wine, and fresh garlic. Other than that this is pretty much the original recipe.

Here’s a picture of my stained and well used recipe card. My husband laminated it for me because it was getting so brittle that pieces of it were starting for break off. I hope if you try this recipe, you enjoy it as much as we do.

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Dolly Sods Stew
This is a thick, delicious, and hearty beef stew.
Prep Time 45 Minutes
Cook Time 2 1/2 Hours
Prep Time 45 Minutes
Cook Time 2 1/2 Hours
  1. Combine flour, salt, granulated garlic, and black pepper in a large bowl.
  2. Toss beef cubes in the flour mixture until evenly coated.
  3. In a large Dutch oven or stock pot, over medium high heat, heat oil and butter until hot and bubbly.
  4. Add half of the beef and fry turning frequently until well browned on all sides.
  5. Remove from Dutch oven; set aside. Add remaining beef and brown on all sides; remove from Dutch oven.
  6. Reduce heat to low and add the chopped onions to the drippings in the Dutch oven. Cover and sauté until tender.
  7. Deglaze the Dutch oven with the 1/2 cup of white wine. Making sure to scrape all that good flavor off of the bottom of the pan.
  8. Return meat to Dutch oven and sprinkle any remaining flour mixture over the top. Stir to combine, and cook for about 2 minutes.
  9. Starting with the beef broth, add the next 7 ingredients, and heat to boiling.
  10. Reduce heat; cover and simmer for one hour, until meat is tender..
  11. Add the carrots, quartered onions, and potatoes..
  12. Simmer on low heat, partially covered, until vegetables are tender and sauce has thickened. About 45 minutes.
  13. Remove cloves and bay leaves before serving.
  14. Serve with a delicious gluten-free bread to sop up all that yummy gravy.
  15. Enjoy!
Recipe Notes

Chef's Tips:

  • In my opinion, the longer this cooks, the better it tastes. Just don’t add the last 3 ingredients if you plan to cook it longer than the 1 hour. You don’t want them getting too soft and mushy.
  • When browning the beef, you want to be sure not to crowd the pan because the meat will steam instead of brown.
  • It is called deglazing when you add liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release. The thing about all those little bits: They're culinary treasure. (And if you want to impress your friends and family, call them "fond.") Whether you're sautéing onions and other aromatics for the base of a soup or stew, or searing a piece of meat, that stuck-to-the-bottom stuff has lots of complex flavor that you want to keep; deglazing is just how you get it off the bottom of the pan and into your mouth.
  • This can be made in the crock pot, but only after you brown the meat.
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