This Lipton recipe secrets beef stew is incredibly rich and beefy. It makes for a delicious meal and the beefy onion soup mix seasoning adds so much extra flavor!
What is beef stew?
Beef stew is a popular American comfort food dish usually made with a chuck roast and vegetables link carrot, celery and potatoes. It is a thicker, hearty dish that is most commonly eaten during the winter months.
The best stew will be between a soup and a gravy like thickness and really tender beef chunks mixed with perfectly cooked vegetables.
What to serve it with?
It is a complete meal on its own but it is commonly served with bread or other starch like egg noodles or rice.
This is a great meal for entertaining and a great idea for an appetizer using the Vegetable flavor mix is this Lipton vegetable dip recipe.
I enjoyed it with just a dollop of sour cream and a slice of garlic bread, so good!
Top Tips
- Put the chuck roast in the freezer for 1-2 hours before cutting into cubes. This will make it much easier to easily cut the tougher chick roast cut of beef.
Equipment
- Large pot or large dutch oven
- Cutting board for beef
- Cutting board for vegetables
- Food Safe gloves
Substitutions
Lipton onion soup mix or any other brand of dip mix or seasoning packet like ramen beef flavor can be substituted. Use what you have on hand.
Ingredients for Lipton Recipe Secrets Beef Stew
- Boneless beef Chuck steak
- Beef Broth
- Onion
- Lipton secrets soup mix - I used the beefy onion mix
- All Purpose Flour
- Oil - I used vegetable oil but olive oil is fine too just use medium heat instead of medium high if using olive oil because it does not have as high of a smoke point.
- Potatoes - Small potatoes are perfect for this and no need to chop them
- Carrots - I used baby carrots to save time on prep
- Cornstarch
- Tomato Paste
- Red Wine
- Water
- Sour Cream
Instructions
See the recipe card at the bottom of the post for the full recipe.
Chop onion to a medium dice.
Cut the chuck roast into 1-inch cubes.
Mix the flour and soup mix into a mixing bowl and stir together.
Coat the beef steak cubes in the mixture.
Heat a large pot on medium-high heat.
Add the oil and let the pot heat up for a couple minutes.
Brown steak on all sides, working in small batches to avoid overcrowding the pot.
Set browned beef aside.
Put the red wine in the pot to deglaze the bottom with a wooden spoon.
Add tomato paste and stir together.
Put in the onions, carrots and potatoes..
Pour in the beef broth and water.
Add half of a beefy onion packed and mix in the cornstarch slurry to the broth and stir well.
Bring to a boil for a minute and then reduce temperature to medium heat.
Simmer for 30 minutes, uncovered.
Add the cubes of brown beef and simmer on low, covered for an additional 20-30 minutes.
Stir the stew and enjoy!
Storage
- Keeps in the refrigerator for up to 3 days in an airtight container.
- Freeze in a freezer safe container or plastic wrap for up to 3 months.
Lipton soup mix packets are such a great way to add seasoning for a simple and delicious Lipton recipe secrets beef stew.
This delicious recipe is a whole family favorite classic beef stew recipe made from the home!
Classic easy beef stew recipe with lipton secrets mix
This lipton recipe secrets beef stew is incredibly rich and beefy. It makes for a delicious meal and the beefy onion soup mix seasoning adds so much extra flavor!
Ingredients
- 1 - 2lb Boneless beef Chuck steak
- 1 - 32 oz Beef Broth
- 1 - Onion
- 1-½ - Lipton Recipe Secrets Beefy Onion Mix
- 2 Tablespoons - All Purpose Flour
- 1 Tablespoon - Vegetable Oil
- 1-½ pound - Small Potatoes - Small potatoes
- 1 Pound - Baby Carrots
- 2 Tablespoons - Cornstarch, plus ¼ cup water for slurry
- ½ can - 3 oz Tomato Paste
- ½ Cup - Red Wine
- 1 Cup - Water
- Sour Cream for serving
Instructions
- Chop onion to a medium dice.
- Cut the chuck roast into 1-inch cubes.
- Mix the flour and soup mix into a mixing bowl and stir together.
- Coat the beef steak cubes in the mixture.
- Heat a large pot on medium-high heat.
- Add the oil and let the pot heat up for a couple minutes.
- Brown steak on all sides, working in small batches to avoid overcrowding the pot.
- Set browned beef aside.
- Put the red wine in the pot to deglaze the bottom with a wooden spoon.
- Add tomato paste and stir together.
- Put in the onions, carrots and potatoes..
- Pour in the beef broth and water.
- Add half of a beefy onion packed and mix in the cornstarch slurry to the broth and stir well.
- Bring to a boil for a minute and then reduce temperature to medium heat.
- Simmer for 30 minutes, uncovered.
- Add the cubes of brown beef and simmer on low, covered for an additional 20-30 minutes.
Notes
I only used about half of the cornstarch slurry because it is easier to add a little more if it needs to be thicker.
Put the chuck roast in the freezer for 1-2 hours before cutting into cubes. This will make it much easier to easily cut the tougher chick roast cut of beef.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 110mgSodium: 559mgCarbohydrates: 40gFiber: 5gSugar: 6gProtein: 38g