Grand Cru Stew Recipe | PBS Food



  • 1 lb. stew beef
  • 1 lb. potatoes
  • 1 celery bunch
  • 2 bell peppers
  • 6 tomatoes (you may substitute tomato sauce/paste onion soup mix makes a simple seasoning pack)
  • 3 leeks (or a gob ‘o onions)
  • Gallons and Gallons of wine
  • 1 lb. carrot bunch (minis are great)
  • 1 large can of beef broth (if you don’t have any in the freezer next to the goat ears)
  • Rosemary oregano, basil


  1. Cube 1 pound of stew beef and toss into stockpot filled with 2 cups of wine
  2. 4 cups of broth, sliced carrots and onions (leeks are even better, if available).
  3. Add tomatoes & garlic. Toss in bay leaves and/or any other leaves and twigs
  4. Cover and simmer on low heat for at least an hour. (Use 8 wine cubes for the 2 cups of wine.)
  5. Add lots of celery for crunch, colorful bell peppers and potatoes. A little tapioca (preferred) or instant potato will thicken the juice nicely. Let simmer for hours.
  6. Season with freshly ground pepper, sea salt and just before service, add a few drops of really good Balsamic vinegar
  7. Place a thin slice of parmesan on top with freshly chopped parsley and serve with beautiful, crusty bread and olive oil.
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