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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Classic Beef Stew

This classic beef stew recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.

PREP TIME: 15 minutes

COOK TIME: 40 minutes

TOTAL TIME: 55 minutes

SERVINGS: 4 servings


2 tablespoons Canola Oil

1 pound Beef Blade or Chuck Roast, cut into 1 inch cubes

Salt, to season the beef

Pepper, to season the beef

1/2 Onion, finely chopped

2 ribs Celery, sliced

2 large Carrots, peeled and sliced

2 teaspoons minced Garlic

1 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Dried Thyme

2 tablespoon Corn Starch

1/2 cup dry Red Wine

2 cups Low Sodium Beef Broth

2 tablespoons Tomato Paste

1 tablespoon Worcestershire Sauce

1 Bay Leaf

1 pound Baby Potatoes, quartered

1 cup Frozen Peas


1. Heat a large Dutch Oven or soup pot over medium heat. Add oil and let heat 2 minutes.

2. Add cubes of beef and season with salt and pepper to taste. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in batches to allow room for every piece.

3. Remove the browned beef from the pot and set aside.

4. Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry.)

5. Stir in garlic, salt, pepper and thyme - cook and stir 1 minute.

6. Stir in corn starch until all white is gone.

7. Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.

8. Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.

9. Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.

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