Old Fashioned Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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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
Description
This beef stew begins by seasoning and dredging the beef chunks in flour, then browning them in oil and butter to develop a rich base flavor. Onions and garlic are sautéed in the same pot to build aromatics. Red wine is added and brought to a boil, scraping up browned bits for extra richness. The beef and vegetables including carrots, celery, potatoes, mushrooms, and peas are then added along with beef broth, tomato paste, and herbs like rosemary, thyme, and bay leaves.
The stew simmers gently allowing the beef to become tender and the vegetables to absorb savory flavors. The inclusion of sugar balances acidity in the tomato paste and wine. The mix of vegetables contributes texture and natural sweetness enhancing the hearty broth. Fresh parsley garnishes the finished dish.
This stew is filling and versatile, suitable for serving on its own or alongside bread. It can be made ahead, and flavors often improve with time. The recipe encourages browning beef thoroughly and cooking vegetables until just tender to retain texture and depth.
Ingredients
- 2 pounds beef chuck , cut into 1-inch pieces
- 1 teaspoon salt
- 3/4 teaspoon black pepper freshly ground
- 1/3 cup all-purpose flour
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon butter
- 1 yellow onion cut into 1-inch pieces, large
- 3 cloves garlic minced
- 1 cup red wine dry
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3/4 teaspoon rosemary dried
- 3/4 teaspoon thyme dried
- 2 bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 3 carrot cut into 1-inch pieces, large
- 2 celery cut into 1-inch pieces, large ribs
- 2-3 potato cut into 1-inch pieces, medium
- 6 ounces button mushrooms halved or quartered (depending on size)
- 1 cup peas can substitute canned but not as vibrant in color, frozen
- parsley fresh, chopped, 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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