Beef Stew
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Beef Stew
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How to make the best, traditional beef stew on the stove. Homey flavors with fall-apart-tender beef, potatoes, and veggies in a rich wine sauce.
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Ingredients
- 2 pounds boneless chuck roast
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt reduce to 1 teaspoon to start if not using reduced sodium broth
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil or grapeseed or another neutral cooking oil
- 4 garlic cloves smashed and peeled
- 2 tablespoons red wine vinegar
- 1 ½ cups dry red wine such as Cabernet Sauvignon, Pinot Noir or Cotes du Rhone
- 2 tablespoons tomato paste
- 4 cups reduced sodium beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon honey
- 2 yellow onions 1/2-inch diced
- 3 medium carrots peeled and cut into diagonal 1-inch pieces
- 3 parsnips peeled and cut into diagonal 1-inch pieces
- 2 stalks celery cut into diagonal 1-inch pieces
- 2 russet potatoes* peeled and cut into 1 1/2 inch cubes
- 1 cup frozen peas no need to thaw
- fresh parsley for serving
Instructions
- Cut the beef into rough 1-inch pieces. Place a large bowl and toss with the flour, salt, and pepper.
- To a Dutch oven or similar large soup pot, add 1 tablespoon of the oil and heat over medium. Once the pot and oil are hot, add half of the beef cubes in a single layer. Let cook undisturbed for 2 minutes. Continue cooking, turning the pieces occasionally, until the cubes are browned on all sides. Remove the cubes to a large plate or bowl. Repeat with the remaining 1 tablespoon and remaining beef cubes.
- Return the initial batch of beef cubes to the pot. Stir in the garlic cloves.
- Add the red wine vinegar and red wine and bring to simmer. With a rubber spatula or wooden spoon, scrape up any bits that are stuck to the bottom of the pot. Stir in the tomato paste.
- Stir in the beef broth, Worcestershire, thyme, bay leaves, and honey. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cover the pot and simmer for 1 ½ hours, until the beef is super tender and cooked through.
- Uncover and add the onion, carrot, parsnip, celery, and potato. Cover the pot part way and continue simmering for 30 to 40 more minutes, until the potatoes are tender when pierced with a fork. Uncover and simmer 15 more minutes to reduce.
- Stir in the peas. Let cook 2 minutes to warm through. Taste and adjust the seasoning as desired. Serve hot with parsley sprinkled on top.
Notes
- TO STORE: Refrigerate beef stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1of 6
Calories
575kcal
(29%)
Carbohydrates
47g
(16%)
Protein
37g
(74%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
104mg
(35%)
Potassium
1720mg
(49%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
5397IU
(108%)
Vitamin C
34mg
(38%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 575kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Potassium | 1720mg | 37% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 5397IU | 108% |
| Vitamin C | 34mg | 38% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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