Beef Stew Perogies Recipe

Introduction

This hearty Beef Stew Perogies recipe combines tender chunks of beef with classic vegetables and savory broth, all complemented by soft, pillowy perogies. It’s a comforting dish that’s perfect for chilly evenings and easy enough for a satisfying weeknight meal.

Ingredients

• 1 bag of Holy Perogy!
• 1 pound beef stew cubes
• 2 tablespoons olive oil (divided)
• 1/4 cup flour (to coat the beef cubes)
• 1 onion (chopped)
• 1 clove garlic
• 3 carrots (chopped)
• 1 bay leaf
• 1 cup celery (chopped)
• 1/2 cup red wine
• 3 cups beef broth
• 1 teaspoon corn starch
• Salt and pepper to taste

Instructions

1. Step 1: Put flour, salt, and pepper into a large Ziploc bag.
2. Step 2: Heat 1 tablespoon of olive oil over medium heat in a large Dutch oven.
3. Step 3: Place the beef cubes into the bag with the flour mixture and shake until well coated. Shake off excess flour, add the beef to the hot oil, and cook until nicely browned, stirring occasionally. Remove and set aside.
4. Step 4: Add garlic to the pot and cook for one minute.
5. Step 5: Add chopped onions and cook for another minute until softened.
6. Step 6: Pour in the red wine and simmer, scraping the bottom of the pan to release all the flavorful bits. Let the wine reduce slightly.
7. Step 7: Add the beef broth to the pot.
8. Step 8: Return the browned beef cubes to the pan.
9. Step 9: Stir in the chopped carrots and celery.
10. Step 10: Add the bay leaf, and season with salt and pepper to taste.
11. Step 11: Allow the stew to simmer gently for one hour, stirring occasionally to prevent sticking.
12. Step 12: Add the frozen perogies, bring the stew back to a boil, and cook for an additional 5 minutes until the perogies are heated through.

Tips & Variations

• For extra richness, replace half the beef broth with homemade stock or add a splash of Worcestershire sauce.
• You can swap red wine for additional beef broth if preferred or for a non-alcoholic version.
• Adding a pinch of smoked paprika enhances the stew’s depth and complements the perogies.
• Try using different perogy fillings such as potato and cheese or sauerkraut to vary the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat until heated through, stirring occasionally to prevent sticking. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use stew meat other than beef?

Yes, you can substitute stew beef with pork or lamb cubes, but adjust the cooking time accordingly as different meats may require more or less time to become tender.

Do I have to use perogies or can I serve this stew differently?

The stew is delicious on its own or over mashed potatoes, noodles, or rice if you prefer not to add perogies. The perogies add a unique texture and flavor, but the dish is flexible to suit your preferences.

Beef Stew Perogies Recipe

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★★★★★

4.7 from 778 reviews

This hearty Beef Stew Perogies recipe combines tender beef stew cubes simmered with aromatic vegetables in a rich beef broth and red wine sauce, finished with tender perogies for a comforting and satisfying meal. Perfect for cozy dinners, this dish blends classic stew flavors with the unique addition of perogies for an extra layer of texture and taste.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American-Canadian

Ingredients

Scale 1x2x3x

Meat and Coating

• 1 pound beef stew cubes
• 1/4 cup flour (to coat the beef cubes)
• Salt and pepper to taste

Vegetables and Aromatics

• 1 onion, chopped
• 1 clove garlic
• 3 carrots, chopped
• 1 cup celery, chopped
• 1 bay leaf

Liquids

• 1/2 cup red wine
• 3 cups beef broth

Others

• 1 bag of Holy Perogy! (frozen perogies)
• 2 tablespoons olive oil (divided)
• 1 teaspoon corn starch

Instructions

1. Prepare the Flour Coating: In a large Ziploc bag, combine the flour, salt, and pepper. This mixture will be used to coat the beef cubes evenly to help them brown nicely.
2. Heat the Oil: In a large Dutch oven, heat one tablespoon of olive oil over medium heat to prepare for browning the beef.
3. Coat and Brown the Beef: Place the beef stew cubes into the flour mixture bag and shake until well coated. Shake off excess flour and add the meat pieces to the hot oil. Brown the beef cubes thoroughly, stirring occasionally to prevent sticking. Once browned, remove the beef from the pan and set aside.
4. Sauté Garlic: Add the remaining olive oil if needed, then add the garlic to the pan and cook for about one minute until fragrant.
5. Cook Onions: Add the chopped onions and cook for another minute until they start softening and becoming translucent.
6. Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any browned bits stuck to the bottom. Let the wine simmer until it reduces slightly, concentrating its flavor.
7. Add Broth: Pour in the beef broth to the pan to create the stew base.
8. Return Beef: Return the browned beef cubes back to the pan along with the liquid.
9. Add Vegetables: Add the chopped carrots and celery to the stew mixture.
10. Season and Simmer: Add the bay leaf and additional salt and pepper to taste. Stir everything together then reduce heat and let the stew simmer gently for one hour, stirring occasionally to prevent sticking and to develop deep flavors.
11. Cook Perogies: After the stew has simmered, add the frozen perogies to the pot. Bring the stew back to a boil and cook the perogies for about 5 minutes until they are tender and heated through.

Notes

• The beef stew cubes should be cut into bite-sized pieces for even cooking.
• If you prefer a thicker stew, mix the teaspoon of corn starch with a little cold water and stir it in at the end, cooking until the stew thickens.
• You can substitute the red wine with additional beef broth if you prefer a non-alcoholic version.
• Using a Dutch oven helps distribute heat evenly and maintain steady simmering.
• Frozen perogies should be cooked directly from frozen, no need to thaw beforehand.

Keywords: beef stew, perogies, comfort food, one pot meal, beef stew recipe, hearty dinner, Canadian recipe