Bone Suckin’® Beef Stew Recipe

Add Bone Suckin’ Beef Stew Recipe to your dinner options, you will be glad you did.

Hot recipe for a cold day

  • Author: Bone Suckin’® Sauce
  • Prep Time: 15 mins
  • Cook Time: 3 hours 15 mins
  • Total Time: 3 hours 30 mins
  • Yield: 6
  • Category: Entree


  • Bone Suckin’ Sauce, 1/2 Cup
  • Olive Oil, 1/4 cup
  • Onion, 2 cups, chopped
  • Carrots, 1 cup, diced
  • Celery, 1 1/2 cup diced
  • Garlic, 3 tbsp., minced
  • Flour, 1/3 cup (use rice flour for Gluten Free)
  • Chuck Roast, 2 lb., cut into chunks
  • Red Wine, 1 cup
  • Beef Broth, 28 oz.
  • Bay Leaf, 1
  • Fresh Thyme Twigs
  • Sea Salt and Pepper to taste
  • New Potatoes, 1 lb.
  • Butter, 1/2 stick


  1. Preheat oven to 350˚.
  2. Place beef chunks in a re-sealable bag with flour and shake, coating meat. In a Dutch-Oven, heat olive oil over medium-high on stove. Add meat to hot oil and brown on all sides, 5 minutes per side. When browned, remove from heat and set aside.
  3. Add onions, carrots, celery, and garlic to Dutch-Oven. Cook and stir for 10 minutes, or until vegetables are soft. Stir in left over flour (from coating meat) with vegetables. Add red wine. Cook on medium-high for 15 minutes while stirring and scraping up brown bits from bottom. Pour in beef broth and Bone Suckin’ Sauce and stir. Add bay leaf, thyme, sea salt and pepper. Put lid on Dutch-Oven and place in oven. Cook for 2 hours, stirring occasionally.
  4. After cooking food, pull meat chunks out of stew with tongs after cooking and set aside to cool. Once cooled, shred the meat and discard fat. Put meat back into stew.
  5. Cook in oven for an additional 20 minutes. While stew is cooking, boil a large pot of water for potatoes. Boil potatoes for 20 minutes. Drain water from pot and coarsely mash potatoes. Add butter, sea salt and pepper. Serve stew in a shallow bowl over mashed potatoes. Recipe serves 6.


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