Classic Beef Stew
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5.0
222 reviews
Excellent
Classic Beef Stew
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This classic beef stew is a delicious, hearty, and comforting one-pot recipe you'll be making on repeat throughout fall and winter! Watch the video below to see how I make it my kitchen!
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Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion cut into chunks
- 4 garlic cloves minced
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot powder, cornstarch or other flour
- 1 cup red wine
- 4 cups low-sodium beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 pound Baby White Potatoes halved or quartered
- 4 medium carrots peeled and sliced on a diagonal
- 3 celery ribs chopped
- optional: fresh thyme for garnish
Instructions
- Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
- Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
- Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
- Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
- Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
- Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.
- Serve. Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.
Equipments used:
Notes
- Don't crowd the pot when searing the meat. You want it turn get a really good golden crust before flipping. More seared "gunk" on the bottom of the pot turns into more flavor in the broth!
- If you'd like to omit the alcohol, you can replace the red wine with more beef broth.
- Many recipes will have you add 1/4 cup of flour, but when you're finished, the liquid will resemble more of a thick gravy (and you're often told to thin it back down with more liquid). I find that 2 tablespoons of flour is perfect, as the starch from the potatoes will also naturally thicken the broth while boiling. But if you'd like it thicker, just stir together some broth from the pot in a small bowl with 1 to 2 tablespoons flour, then add it back to the stew.
- The flavor of beef stew intensifies as it sits, making it a wonderful recipe for meal prep!
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
24g
(8%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
94mg
(31%)
Sodium
1032mg
(43%)
Potassium
1454mg
(42%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6933IU
(139%)
Vitamin C
21mg
(23%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1032mg | 43% |
| Potassium | 1454mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6933IU | 139% |
| Vitamin C | 21mg | 23% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
222 reviews
Excellent
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