Best Beef Stew Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
2 hrs 15 mins
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Servings
10
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Best Beef Stew Recipe
Description
The Best Beef Stew Recipe uses thick-cut bacon browned first for rendered fat and flavor, followed by sautéing onions, celery, and garlic to develop a savory base. Cubed beef chuck is browned in the pot to build rich flavor. Adding carrots, mushrooms, stewed tomatoes, Italian seasoning, beef broth, and red wine creates a robust braising liquid that simmers to tenderize the meat and meld the ingredients’ flavors.
After simmering the initial ingredients, peeled and cubed russet potatoes are added to complete the dish, cooking until soft and infused with the stew’s taste. The final touch of chopped parsley adds freshness. This dish offers a thick, chunky stew with meaty and vegetable elements combined in a deep, hearty broth with balanced acidity from tomatoes and wine.
The recipe includes options for slow cooker or Instant Pot finishes after sautéing and browning on the stovetop, providing flexible cooking methods. The stew can be halved or scaled using the servings slider, and seasoned further to taste at the end.
Ingredients
- 2 trips Bacon chopped, thick-cut
- 1 1/2 pounds beef chuck roast trimmed and cut into 1-inch cubes
- 1 onion peeled and chopped, large
- 1 cup celery sliced
- 6 cloves garlic minced
- 1 1/2 cups carrot sliced
- 1 1/2 pounds button mushrooms quartered
- 28 ounces stewed tomatoes
- 1 tablespoon Italian seasoning
- 8 cups beef broth
- 1/2 cup red wine
- 3 cups russet potato peeled and cut into 1-inch cubes
- 1/4 cup parsley chopped
- salt
- black pepper
Instructions
- Chop all the meat and produce, except the potatoes. Set a large soup pot over medium heat. Then add the chopped bacon and brown it.
- Once the bacon is cooked add the chopped onions, celery, and garlic. Sauté for 5 minutes to soften. Then push the vegetables to the sides of the pot and add in the beef chunks. Stir and brown for another 5-10 minutes.
- Next add in the carrots, mushrooms, stewed tomatoes with juices, Italian seasoning, beef broth, red wine, 2 teaspoons salt and 3/4 teaspoon ground black pepper. Stir, and break the tomatoes up a little with a wooden spoon. Then cover and bring to a boil.
- Let the beef stew simmer for about 30 minutes. Then peel and chop the potatoes and stir them into the pot.
- Cover and allow the stew to continue simmering on medium to medium-low for another 60-90 minutes, until the beef is very tender. Stir occasionally. When ready to serve, stir in the chopped parsley. Then taste, and salt and pepper if needed.
Notes
- The slow cooker method allows cooking on low for 8–10 hours or high for 4–6 hours after browning all ingredients stovetop.
- Instant Pot instructions involve sautéing first, then pressure cooking on high for 20 minutes with quick release.
- Adjust salt and pepper at the end to balance seasoning to taste.
- The recipe can be halved using measuring adjustments for smaller servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 265kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 1021mg | 43% |
| Potassium | 1052mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3535IU | 71% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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