Main Dishes

Blue Cheese Beef Stew

December 8, 2015


I started making this beef stew in 2008.  I loved (and still love) testing recipes I find in magazines.  I love the random ones (like the ones they have celebrities put in People Magazine) and think ” I am so going to try this”.

I spent the first 17 years of my adult life not eating red meat (I just didn’t like it). I started to work meat back into my diet after a long two weeks in China during the bird flu epidemic and SARS.  After the first week of eating nothing, I went to a Ruth Chris Steakhouse and ordered my first steak.  My husband was so happy after that trip!

Now, up to that point, I had never really cooked red meat (unless you count hamburger), so I had a lot of catching up to do, and I am still learning!


This recipe calls for searing the beef, which if done right takes forever…my least favorite part… it is messy.  I use extra long tongs and make the most of it.  It also calls for 2 full bottles of wine (awesome right?).  Make sure you have something inexpensive…I have made in the past with wine that is much better in a glass!


I used gorgonzola cheese vs blue cheese, otherwise I followed the recipe exactly.  This batch served 8 (4 the first night and leftovers on Monday).  My only recommendation would be, if you are not good with a knife (which I am not), cut the carrots into rounds.  Matchsticks are time consuming and I almost chopped my fingers off (3 times).yellow


Falls under weekend warrior – takes a full 4 hours – messy, however makes the house smell amazing and every can’t wait to eat.!

Smoky Blue Cheese Beef Stew (Thank you Sunset Magazine)

As you can see from the pictures, I “plated” two ways..the white bowl and the yellow….I couldn’t decide which was better so I used both!




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