Old Fashioned Beef Stew
User Reviews
4.9
309 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
468 kcal
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Course
Main Course
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Cuisine
American, International
Old Fashioned Beef Stew
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Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!
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Ingredients
- 2 pounds beef chuck , cut into 1-inch pieces
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large yellow onion , cut into 1-inch pieces
- 3 cloves garlic minced
- 1 cup dry red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large carrots cut into 1-inch pieces
- 2 large celery ribs cut into 1-inch pieces
- 2-3 medium potatoes cut into 1-inch pieces
- 6 ounces button mushrooms halved or quartered (depending on size)
- 1 cup frozen peas (can substitute canned but not as vibrant in color)
- Chopped fresh parsley for garnishing
Instructions
- *See the pictured tutorial for more info on the tips to creating the best beef stew.
- Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
- Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
- Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
- Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
- Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
- Serve hot sprinkled with a little chopped fresh parsley.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
27g
(9%)
Protein
36g
(72%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
109mg
(36%)
Sodium
1352mg
(56%)
Potassium
1223mg
(35%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5440IU
(109%)
Vitamin C
23mg
(26%)
Calcium
84mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 109mg | 36% |
| Sodium | 1352mg | 56% |
| Potassium | 1223mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5440IU | 109% |
| Vitamin C | 23mg | 26% |
| Calcium | 84mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
309 reviews
Excellent
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