Beef & Vegetable Stew

Feeling the chill? This hearty beef & vegetable stew will warm you right up! Big chunks of West Side Beef slow simmered in a rich beef stock, with Pelee Winery Eco Red & loads of veggies, this is perfect for these freezing temps.


  • 2 tbsp olive oil
  • 1 lb Westside stewing beef, cut into cubes
  • Salt and pepper
  • 1 onion, chopped
  • 1 cup mushrooms, chopped
  • 3 garlic, minced
  • 2 celery, chopped
  • 3 carrots, chopped
  • 4 tbsp cornstarch
  • 2 1/2 cups West Side Beef stock
  • 1 1/2 cups Pelee Island ECO Red
  • 1.5 cups  water
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp thyme dried
  • 1 large leek, chopped


  1. Heat 1 tbsp oil, meanwhile, pat beef dry with paper towels, then sprinkle with salt and pepper.
  2. Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl. If the pot looks dry, add a touch more oil.
  3. Add garlic and onion, cook for 2 minutes.
  4. Add carrot, mushrooms and celery, cook for 2 minutes or until onion is translucent.
  5. Stir in flour, then slowly pour in beef broth while constantly stirring.
  6. Add wine, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  7. Cover, adjust heat to medium-low so it’s bubbling gently. Simmer 1 hr 30 min (trust us it’s worth it!).
  8. Add leeks, simmer for a further 20 minutes without the lid.
  9. Ladle into bowls & enjoy!