Beef Stewganoff

Beef Stewganoff

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kellymbarrett 0

"This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish."
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2 h 45 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  2. Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.
  3. Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.
  4. Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.
  5. Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.


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I LOVE this recipe. It was the first time I ever made a stew and my boy friend, who loves stew really enjoyed it and said it was a "keeper". I served it with warm crusty bread and garlic, parmes...

This was well received. We served it over wide egg noodles and it made a hearty, nutritious meal. The sour cream really gave plain old stew a nice twist. Thanks for sharing, Kelly.

Turned out quite nice.

Tasted great, I just have a hard time giving 5 stars to a recipe with canned soup.

This is simply delicioius

I didn't change anything and came out great! Delicious!

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