Basic Beef Stew

The vegetables recommended here are just a suggestion. You could use sweet potato, parsnip, rutabaga, or even celery root for a different flavor.

Serves: 8Hands-on: 45 minutesTotal: 5 hoursDifficulty: Medium

Serves: 8

Ingredients

  • 2 Tbsp. vegetable oil
  • 2½ lbs. beef chuck, cut into 2” cubes
  • 2½ tsp. salt, divided
  • ¼ tsp. ground black pepper
  • 2 Tbsp. butter
  • 2 medium onions, peeled and quartered
  • 5 garlic cloves, crushed
  • 2 Tbsp. tomato paste
  • ⅓ cup all-purpose flour
  • 10 cups beef broth
  • 1 Tbsp. dried thyme
  • 2 bay leaves
  • 4 medium red potatoes, cut into large cubes
  • 4 medium carrots, peeled and cut into 2” pieces
  • 2 celery stalks, cut into 2” pieces
  • 1 can (28 oz.) whole peeled tomatoes
  • 3 Tbsp. red wine

Directions

  • Place a large Dutch oven over medium-high heat. Once it’s heated, add 1 tablespoon oil. Season the meat with ½ tsp. salt and black pepper; add one layer to the pan. Cook for about 8 minutes turning so all of the beef is browned. Remove and set aside. Repeat with remaining oil and beef.
  • Add the butter. Once it has melted, add the onion and stir frequently for 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  • Return the beef to the pan and stir until it is coated evenly. Sprinkle the flour over the beef. Stir and cook for 4 minutes.
  • Add the broth and bring to a simmer. Add the thyme, bay leaves, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 1½ hours. Add the potatoes, carrots, celery, and tomatoes. Cook for 1 hour. Discard the bay leaves and thyme sprigs. Stir in the vinegar. Serve warm.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. vegetable oil
  • 2½ lbs. beef chuck, cut into 2” cubes
  • 2½ tsp. salt, divided
  • ¼ tsp. ground black pepper
  • 2 Tbsp. butter
  • 2 medium onions, peeled and quartered
  • 5 garlic cloves, crushed
  • 2 Tbsp. tomato paste
  • ⅓ cup all-purpose flour
  • 10 cups beef broth
  • 1 Tbsp. dried thyme
  • 2 bay leaves
  • 4 medium red potatoes, cut into large cubes
  • 4 medium carrots, peeled and cut into 2” pieces
  • 2 celery stalks, cut into 2” pieces
  • 1 can (28 oz.) whole peeled tomatoes
  • 3 Tbsp. red wine

Directions

  • Place a large Dutch oven over medium-high heat. Once it’s heated, add 1 tablespoon oil. Season the meat with ½ tsp. salt and black pepper; add one layer to the pan. Cook for about 8 minutes turning so all of the beef is browned. Remove and set aside. Repeat with remaining oil and beef.
  • Add the butter. Once it has melted, add the onion and stir frequently for 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  • Return the beef to the pan and stir until it is coated evenly. Sprinkle the flour over the beef. Stir and cook for 4 minutes.
  • Add the broth and bring to a simmer. Add the thyme, bay leaves, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 1½ hours. Add the potatoes, carrots, celery, and tomatoes. Cook for 1 hour. Discard the bay leaves and thyme sprigs. Stir in the vinegar. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories550
Total Fat31g
Saturated Fat12g
Cholesterol100mg
Sodium1070mg
Total Carbohydrate32g
Dietary Fiber6g
Sugars9g
Protein34g