How To Make Beef Stew
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
8 servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
How To Make Beef Stew
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Beef Stew is easy to make with tender fall apart beef and hearty vegetables. It is super flavorful, rich, and PERFECT for cold days.
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Ingredients
- 2 pounds Beef Stewing Meat trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 4 tablespoons vegetable oil
- 1 cup red wine
- 2 tablespoons butter unsalted
- 1 onion peeled and finely diced, medium
- 1 onion cut into quarters, medium
- 5 cloves garlic minced
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth low-sodium, more if needed
- 3 bay leaf
- 1 thyme fresh, bunch
- 4 carrot peeled and cut into 1/4-inch rounds, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 8 ounces baby bella mushroom cleaned, stem removed and cap cut into halves
- parsley for garnish, fresh
Instructions
- Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
- Add a heavy-duty, oven safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef a few pieces at a time into one layer, making sure to not overcrowd the pieces. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
- Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pot.
- Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
- Add Worcestershire sauce and tomato paste, stir to combine. Add 4 cups of beef broth and stir.
- Add back beef chucks. Add the quartered onion, whole garlic cloves, bay leaves and fresh bunch of thyme.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
- Preheat oven to 300 degrees F.
- Discard the thyme and bay leaves.
- Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from oven, taste and adjust for salt and pepper. If you prefer the stew to be thicker, check the posts for tips. We like to add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.
- Serve the stew warm, garnished with freshly chopped parsley.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
21g
(7%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
70mg
(23%)
Sodium
1243mg
(52%)
Potassium
1129mg
(24%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5345IU
(107%)
Vitamin C
10.6mg
(12%)
Calcium
74mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 1243mg | 52% |
| Potassium | 1129mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5345IU | 107% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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