Beef Stew Recipe

Name: Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 3 cups low-sodium beef broth; 3 tablespoons flour or gluten-free flour; 3 tablespoons tomato paste; kosher salt and black pepper; 2 1/2 pounds boneless chuck roast; 1 1/2 cups Yukon gold potatoes; 1 1/2 cups carrots; 1 cup chopped celery; 1 medium onion; 4 ounces white button mushrooms; 3 sprigs fresh thyme; 2 bay leaves; 1/2 cup frozen peas

User Reviews

4.9

270 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
3 hrs 5 mins
Servings
6 servings
Calories
439 kcal
Course
Main Course, Dinner
Cuisine
American

Beef Stew Recipe

Iris Warren

Report

This classic beef stew is the ideal dinner for a chilly weekend. Beef, carrots, potatoes, onion, celery, peas, and mushrooms come together in harmony, creating a cozy, comforting meal.

Share:

I Made This!

202 people made this

Print

56 people printed this

Save this

162 people saved this

Ingredients

Servings

3 cups low-sodium beef broth
3 tablespoons flour or gluten-free flour
3 tablespoons tomato paste
kosher salt and black pepper
2 1/2 pounds boneless chuck roast (trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat))
1 1/2 cups Yukon gold potatoes (peeled and diced into 1 inch pieces)
1 1/2 cups carrots (sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots)
1 cup chopped celery (from 3 ribs)
1 medium onion (cut into 1/2 inch pieces)
4 ounces white button mushrooms (quartered)
3 sprigs fresh thyme
2 bay leaves
1/2 cup frozen peas (thawed)

Add to Shopping List

Instructions

Preheat oven to 375F.
Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
Heat a large Dutch oven over high heat, spray with oil and brown the beef on all sides in two batches. Set beef aside, then spray the pot again. Add the carrots, celery and onions and brown, stirring about 5 minutes. Return the beef to the pot with any juices.
Add the potatoes, mushrooms, thyme and bay leaves and pour the broth on top. Cover and bake 2 1/2 hours, (check to be sure it has enough liquid after 2 hours) until the meat and vegetables are tender.
Remove from oven, discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.

Equipments used:

Notes

Makes about 8 1/2 cups

Nutrition Information

Show Details

Serving 11/2 cups (scant) Calories 439kcal (22%) Carbohydrates 20.5g (7%) Protein 40.5g (81%) Fat 22g (34%) Saturated Fat 9.5g (48%) Cholesterol 130.5mg (44%) Sodium 482.5mg (20%) Fiber 4g (16%) Sugar 7.5g (15%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 439 kcal

% Daily Value*

Serving	11/2 cups (scant)
Calories	439kcal	22%
Carbohydrates	20.5g	7%
Protein	40.5g	81%
Fat	22g	34%
Saturated Fat	9.5g	48%
Cholesterol	130.5mg	44%
Sodium	482.5mg	20%
Fiber	4g	16%
Sugar	7.5g	15%