Beef Stew Recipe
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5.0
27 reviews
Excellent
Beef Stew Recipe
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This cozy Beef Stew Recipe starts on the stove but finishes in the oven; it's filled with tender chunks of beef, root vegetables, red wine, and fresh herbs. Every bowl is hearty, delicious, and perfect for chilly nights.
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Ingredients
- 1 (3 pound) beef roast cut into 1½ -inch cubes (see note 1)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil divided
- 2 onions diced
- 2 celery ribs finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine (see note 2)
- 2 cups chicken broth or beef broth
- 5 prigs fresh thyme or 1 teaspoon dried (see note 3)
- 2 bay leaves
- 1 1/2 pounds new potatoes scrubbed and quartered (see note 4)
- 4 carrots peeled and sliced
- 1 cup frozen peas
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 300 degrees. Pat beef pieces dry with paper towel and season with salt and pepper.
- Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
- Flip each piece of beef and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining beef until browned. Transfer to bowl.
- Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned beef, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Cover, transfer to the oven, and cook for 1 hour.
- Remove pot from oven. Stir in potatoes and carrots. Return to a simmer, cover, and return to the oven for 1 hour longer, until beef is tender.
- Remove pot from oven. Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper.
Notes
- Beef roast: Preferably chuck-eye roast (also called boneless chuck roll or boneless chuck fillet). Look for beef that is well-marbled with white veins of fat.
- Red wine: My favorite wines for stews, Pot Roast, and Beef Bourguignon are Côtes du Rhône or Pinot Noir. Or, you can substitute more chicken broth.
- Thyme: Fresh rosemary (instead of or in addition to) would be great in this stew, too. The bay leaf is essential.
- Potatoes: New potatoes cook fast, but you can substitute your favorite potato such as russets, Yukon gold potatoes, or baby red potatoes.
- Yield: This Beef Stew recipe makes about 12 cups of stew, enough for 8 hearty servings, 1 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1.5 cups
Calories
193kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
267mg
(11%)
Potassium
633mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
5339IU
(107%)
Vitamin C
34mg
(38%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 193kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 267mg | 11% |
| Potassium | 633mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5339IU | 107% |
| Vitamin C | 34mg | 38% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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