Smithfield's Saloon Style Beef Stew

In Red Dead Redemption 2, the Smithfield’s Saloon in Valentine serves a Beef Stew that stands out for one key reason: it’s actually beef. (No offense to Pearson back at camp—and I truly mean that, considering I’m the one who keeps donating bat wings and rat meat to his pot!) As a staple of the frontier, a restaurant-style stew demands a bit more finesse than your average campfire ration. I’ve refined this recipe to deliver that rich, restaurant-quality depth right in your own kitchen.

🍲 Smithfield's Saloon Style Beef Stew

• Servings: 3–4 people
• Prep & Cook time: ~2.5 hours

Ingredients :

• Beef: 2.2 lbs (approx. 1kg) beef brisket
• Vegetables: 2 medium potatoes, 2 carrots, 1 onion, 1 head of garlic, 10 cherry tomatoes
• Aromatics/Herbs: 1 bunch of celery, Rosemary, Oregano, Thyme, Bay leaves, Parsley
• Liquid/Base: 375ml (approx. 1.5 cups) red wine, 200ml (approx. 0.8 cups) beef stock
• Pantry: 50g (approx. 3.5 tbsp) butter, 30g (approx. 2 tbsp) tomato paste, 50g (approx. 0.4 cups) all-purpose flour, vegetable oil, salt, cracked black pepper.

Instructions:

1. Prep: Cut the brisket into 2-inch cubes. Season generously with salt and three rounds of freshly cracked black pepper. Peel/chop potatoes, carrots, and celery into chunks; mince the garlic and thinly slice the onion.
2. Sear: Heat oil in a heavy-bottomed pot. Sear the beef in small batches to ensure a proper crust (this locks in the juices). Once browned, set aside. In the same pot, lightly sauté the potatoes, carrots, and celery until they take on some color, then set aside.
3. The Base: Melt 50g of butter in the same pot. Sauté the onions until soft and golden, then add minced garlic. Stir in the flour. Pour in the red wine, scraping the bottom of the pot to incorporate all the caramelized flavor bits. Add beef stock and tomato paste; stir until smooth and bring to a simmer.
4. Combine: Return the beef and vegetables to the pot. Add the cherry tomatoes and your herbs (oregano, thyme, rosemary). Add the bay leaves. Season with salt and pepper to taste.
5. Stew: Bring to a boil, then cover and reduce to a low simmer. Cook for 2 hours until the beef is tender.
6. Serve: Garnish with fresh parsley and serve hot.