The Best Classic Beef Stew Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
2 hrs
-
Servings
6 servings
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Calories
419 kcal
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Course
Main Course, Soup
The Best Classic Beef Stew Recipe
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This is the best classic beef stew recipe with tender beef, tons of veggies, and a thick, rich, and incredibly flavorful gravy.
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Ingredients
- 1 1/2 pounds beef stew meat (beef chuck roast cut into bite-size pieces)
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 4 Tablespoons olive oil divided
- 1 medium yellow onion chopped
- 2 medium ribs of celery sliced
- 8 ounces white or baby portobello mushrooms sliced
- 2 Tablespoons tomato paste
- 4 garlic cloves minced
- 1 cup dry red wine (I used merlot)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
- 4 cups beef broth
- 2 bay leaves
- 1 pound baby potatoes (yellow, red, or fingerling) halved or quartered
- 4 medium carrots sliced
- 3/4 cup frozen peas
- 2 Tablespoons corn starch
- 2 Tablespoons water
Instructions
- Place the beef stew meat in a large mixing bowl. In a small bowl, add the salt, rosemary, thyme, garlic powder, and pepper. Stir to combine. Sprinkle half of the seasoning mixture over the beef. Stir until the beef is evenly coated in seasoning.
- Heat two tablespoons of olive oil in a large soup pot over medium-high heat. Add half of the beef to the pot placing it so the beef is not touching. Brown the meat on all sides, cooking 2-3 minutes per side. Transfer the browned beef to a plate. Add the remaining beef to the pot to cook the same way. Transfer the browned beef to the plate.
- Add the remaining two tablespoons of olive oil to the pot. Add the onions, celery, and mushrooms. Cook, stirring occasionally for 8 minutes, until the mushrooms are soft and brown.
- Add the tomato paste and minced garlic. Cook, stirring often, for two minutes.
- Add the red wine, Worcestershire sauce, and dijon mustard. Stir it together. Use the spoon to scrape up any brown bits off of the bottom of the pot. Let the wine simmer and reduce for 5 minutes.
- Add the beef broth, the browned beef and any beef juice on the plate, the remaining seasoning blend, and the bay leaves. Stir it together. Bring the liquid to a simmer. Cover the pot. Simmer for one hour, stirring every 15 minutes.
- Add the potatoes and carrots. Cover the pot. Simmer for 30-45 minutes, until the veggies and beef are tender, stirring every 15 minutes.
- Add the peas to the pot. In a small bowl, add the corn starch and water. Stir to combine. Add the corn starch mixture to the pot. Stir well. Bring the liquid back to a simmer. Simmer five minutes, until the broth thickens and the peas are soft.
Nutrition Information
Show Details
Serving
1/6th of the recipe
Calories
419kcal
(21%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.002g
Cholesterol
70mg
(23%)
Sodium
1645mg
(69%)
Potassium
1259mg
(36%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
7040IU
(141%)
Vitamin C
29mg
(32%)
Calcium
84mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 70mg | 23% |
| Sodium | 1645mg | 69% |
| Potassium | 1259mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 7040IU | 141% |
| Vitamin C | 29mg | 32% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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