Meat and Potatoes Stew

McDonald’s Corporation would most certainly reject this heart-shaped potato from its picky selection of perfectly sized, french fry ready tubers but, alas, that is not my concern.  This potato is, of course, locally grown here in NC and, shocking to some, I actually had to wash the dirt off of it (a lot of dirt!) before I could peel it for my stew.  How many children (and adults) think that apples fall off the trees shiny and dent-free and potatoes emerge with a lovely waxy coating?  Where’s the dirt, people?  But I digress…  this recipe is simple and delicious – I hope you enjoy it!

This comfort food recipe of beef, potatoes, and peas (carrots, if you wish), really showcases the delicious flavor of a simple meat and potatoes meal.


Olive oil
About 2 pounds beef for stew, cut into 1 inch chunks
Tony Chachere’s Creole Seasoning
1 tablespoon corn starch (or you could use flour)

6 large shallots, roughly chopped (or 2 medium onions)
A handful of garlic cloves, peeled
3 large carrots, peeled and chopped (or use baby carrots)
2 large tomatoes (no seeds, chopped)

2 cups red wine
2 1/2 cups chicken stock

1 cup frozen peas


Lightly coat the bottom of a heavy bottomed pan with olive oil.
Toss the cubes of stew meat in Tony Chachere’s Creole Seasoning and cornstarch.
Brown about half the meat at a time.  Set aside.
Add the shallots (or onions) to the pan.  Cook for a few minutes until slightly translucent.
Add the garlic and the carrots.  Cook for a minute or so.
Add the chopped tomatoes – cook for a few minutes until the tomatoes start to break down.

Add the red wine and scrape the bottom of the pan so all the browned seasoned bits become incorporated into your sauce.
Pour in the chicken stock.
Bring to a boil.  Add the seasoned, browned meat.  Stir well.
Bring to a boil again.  Reduce heat to low.
Cover and simmer over low for 90 minutes.

Add the frozen peas.
Cook an additional five minutes or so until the peas are bright green.
Remove from heat.

We served our stew with Loaded Potato Bread from The Hennery – purchased last week as part of my fruit and veggie order from the Farmers Fresh Market.  Delicious!!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

2 thoughts on “Meat and Potatoes Stew”

  1. I could use a bowl of that right now! Thanks for using Tony Chachere’s seasoning in your recipe to share with others. We appreciate you.

    Cindy Ardoin
    Tony Chachere’s
    Food Scientist

    1. Thanks so much, Cindy!! How did I miss this comment? Better late than never… I LOVE Tony Chachere’s seasoning – we use it all the time over here.

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