Traditional Beef Stew Recipe

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Classic Beef Stew

Classic Beef Stew is a one pot comforting and hearty, made with beef, vegetables, tomato paste, and seasoning, PERFECT for cold winter days!

Prep: 20min

Total: 200min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 391 kcal, Carbohydrate 4 g, Protein 34 g, Fat 26 g, Saturated Fat 10 g, Cholesterol 124 mg, Sodium 909 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 pounds chuck roast (, cut into 2″ chunks)
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1/2 yellow onion (, chopped)
• 4 cloves garlic (, minced)
• 2 carrots (, cut into 2 inch chunks)
• 2 Yukon potatoes chopped
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce

Instruction:

1. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
2. Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch).
3. Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
4. Add the beef back into the pot, cover and cook in the oven for 3 hours, removing the bay leaf before serving.

Classic Beef Stew

It’s hard to say what’s better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you’re lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there’s no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!

Prep: 25min

Total: 3h45min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 350 , Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2 , Fiber 4 g, Protein 24 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 980 mg, Sugar 4 g, Trans Fat 1/2 g

Ingredients:

• 1 tablespoon vegetable oil or shortening
• 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
• 3 cups water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium carrots, cut into 1-inch pieces
• 1 large unpeeled potato, cut into 1 1/2-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium stalk celery, cut into 1-inch pieces
• 1 small onion, chopped (1/4 cup)
• 1 teaspoon salt
• 1 dried bay leaf
• 1/2 cup cold water
• 2 tablespoons Gold Medal™ all-purpose flour

Instruction:

1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
2. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Beef Stew Recipe

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair with beef stew recipe with fresh bread or serve it over mashed potatoes.

Prep: 30min

Total: 150min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 365 kcal, Carbohydrate 21 g, Protein 35 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 70 mg, Sodium 1479 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 6 oz bacon (chopped into 1/4″ strips)
• 2 Tbsp olive oil (to sautee)
• 2 lbs beef stew meat ((or beef chuck cut into 1″ pieces))
• 2 1/2 tsp sea salt (or to taste, divided)
• 1 1/2 tsp black pepper (freshly ground, divided)
• 1/4 cup all-purpose flour
• 2 cups good dry red wine
• 1 lb mushrooms (thickly sliced)
• 4 carrots (peeled and cut into 1/2″ thick pieces)
• 1 medium yellow onion (diced)
• 4 garlic cloves (minced)
• 1 Tbsp tomato paste
• 4 cups low sodium beef broth (or beef stock)
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 lb small potatoes (new potatoes, or fingerling, halved or quartered)

Instruction:

1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
2. While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
5. Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.

The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!

FAQ

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