Prime Beef Stew

Prime Beef Stew

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This hearty Prime Beef Stew is a family winter favorite around here. Living in Maine our weather can be nice one minute and sub-below the next. A nice warm bowl of Prime Beef Stew is always on our menu in January, or any other time I decide to make Prime Rib Roast with Twice Baked Potatoes. I enjoy making a delicious stew from all the leftover meat and those tasty rib bones a few times a year. Yum! Prime Beef Stew is a bowl of love and comfort that will keep you all over warm.

This rich and tasty Prime Beef Stew is a great way to warm up the body and soul on a frosty cold day. I always do a large stock pot full when I make this. I think my family, especially my son, can smell this cooking all the way across town. He always shows up right before it’s done. We joke with him saying he has a homing beacon planted in his stomach for when I’m in the kitchen making up something delicious. At thirty-three he still comes home for mom’s home cooking.

Prime Beef Stew

Prime Beef Stew

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Prime Beef Stew

Prime Beef Stew is a great way to warm up your family on a cold blustery day! It’s comfort and love served in a bowl.


  • 1 – Red Onion – diced
  • 10 stalks – Celery – sliced thin
  • 10 large – Carrots – sliced thin
  • 2 Tbsp. – Coconut Oil
  • 1 12oz – Peas – frozen
  • 6 small – Potatoes – diced
  • 1 tsp – Ground Black Pepper
  • 1 tsp – Ground Cumin
  • Salt to taste
  • Left over Prime Rib Roast – dice meat small and those delicious ribs
  • Left over Twice Baked Potatoes – adds richness to this stew
  • 2 cartons – Beef Stock*
  • 2 cups – Water**


  1. In a large stock pot saute onion, celery, carrots, and peas in coconut oil, on medium/low for 10 minutes. Add seasonings and one carton of stock, continue cooking for 20 minutes on low.
  2. Add remaining stock, water, diced potatoes, leftover twice baked potatoes and cubed beef, along with the ribs. Cook on low for about an hour or until potatoes are fork tender. Reduce heat to simmer for an additional 30 minutes. Serve!


*Rachael Ray's beef stock is my favorite and certified gluten-free. More or less water depending on how thick or think you like your stew. This recipe will feed six or more people.

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I always fix up my gluten-free biscuits with this wonderful Prime Beef Stew, warmed up with a little butter (forgot to add a biscuit to the picture). Making my son and husband wait to eat them is very difficult. They’re so light and fluffy and a great to sop up that delicious broth. OK, I need to have another bowl now! I think it’s getting cold in here, yes that will be my excuse to go back for thirds!

From my kitchen to yours,

Tina Marie



You’ll find my biscuit recipe here in my Southern Style Biscuits and Gravpost!

Want a dessert? Try my scrumptious Vanilla Pear Cake to top off this wonderful meal.

What’s your favorite bowl of comfort food?

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