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Classic Beef Stew

Classic Beef Stew

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Rest assured — you’re close to a stew of tender of beef, bathed in rich, silky sauce!


  • 2.5 Pounds stew beef, preferably chuck
  • 1 large onion, chopped
  • 1.5 Cups low sodium chicken broth, beef broth, or water
  • 2 garlic cloves, minced
  • 1 Teaspoon fresh chopped thyme or ½ teaspoon dried
  • 3 Tablespoons all purpose flour
  • 2 Tablespoons tomato paste
  • 1 Cup dry red wine
  • 1 bay leaf
  • 6 small potatoes, quartered
  • 2 medium carrots, chopped
  • 1.5 Cups fresh or frozen peas
  • Salt
  • Freshly ground black pepper


Calories Per Serving571

Folate equivalent (total)86µg22%

Riboflavin (B2)0.6mg34.3%

Classic Beef Stew

Here&rsquos a good Classic Beef Stew with rich beef gravy that lets all of the flavors come through. This is the perfect hearty dish for a blustery winter day.

Recipe Summary

  • 4 pounds bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • ⅓ cup olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • ½ pound baby carrots (about 2 cups)
  • 2 cups beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.To Freeze: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months. To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.

Classic Beef Stew

Preheat the oven to 325 degrees. Season the beef generously with salt and pepper. In a large ovenproof pot with a lid, heat 2 tbsp. oil over high. Working in batches, cook the beef until browned all over, 5 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.

Return the beef to the pot. Add 8 cups stock and the next 7 ingredients and bring to a boil. Cover the pot and transfer to the oven. Cook until the beef is tender, 2 to 2 1/2 hours.

Add the carrots cover partially and cook just until tender, about 20 minutes. Transfer the pot to the stovetop. In a bowl, whisk the remaining 1 cup stock and the flour until smooth. Add the flour mixture to the pot. Bring to a boil, stirring often cook until thickened, about 2 minutes. Let the stew cool, uncovered, 3 hours.

How to Make It

Rinse beef and pat dry, cut into 1 1/2- to 2-inch chunks. Put flour in a paper bag. Add beef and shake to coat with flour.

Pour 3 tablespoons oil into a 5- to 6-quart Dutch oven over medium-high heat. When hot, add half the meat turn pieces as necessary until well browned on all sides, 8 to 10 minutes total. Transfer to a bowl. If pan is dry, add 1 to 2 more tablespoons oil. Add remaining beef and any extra flour in bag repeat to brown pieces on all sides. Return all meat and juices to pan.

Add sliced onion, minced garlic, bay leaves, lemon juice, Worcestershire, salt, sugar, paprika, pepper, ground cloves, wine, and broth to pan. Stir often, scraping up browned bits, until mixture is simmering. Cover pan tightly, reduce heat to low, and simmer, stirring occasionally, until beef is tender when pierced, 1 1/2 to 1 3/4 hours.

Add potatoes, carrots, celery, and boiling onions to pan. Continue cooking, covered, until vegetables are tender when pierced, 25 to 30 minutes longer.


  • 3 Tbs. olive or vegetable oil more as needed
  • 3 lb. boneless beef chuck
  • Kosher salt and freshly ground black pepper
  • 2 large or 3 medium onions, diced
  • 3 large cloves garlic, minced (about 1 Tbs.)
  • 2 bay leaves
  • 2 tsp. dried thyme leaves
  • 3 Tbs. all-purpose flour
  • 1 cup full-bodied red wine
  • 3 cups mixed carrots (peeled and cut into bite-size pieces) and turnips (peeled and cut into bite-size pieces)
  • 1/2 lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
  • 1 cup frozen green peas, thawed
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley, for garnish

Recipe Summary

  • 2 tablespoons olive oil
  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 8 ounces cremini mushrooms, quartered
  • 2 cups sliced red onion (from 1 red onion)
  • 3 medium carrots, cut diagonally into 1/2-inch pieces
  • 6 garlic cloves, smashed
  • 1 cup dry red wine
  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
  • 2 bay leaves
  • 12 ounces baby gold potatoes (cut any larger potatoes in half)
  • 2 1/2 cups beef stock, divided
  • 2 tablespoons all-purpose flour
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons thinly sliced fresh chives

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.

Add mushrooms to skillet, and cook, stirring often, until browned, 5 minutes. Transfer to a plate, cover, and refrigerate. Add red onion and carrots to skillet. Cook, stirring occasionally, until red onion begins to brown, about 5 minutes. Add garlic cook, stirring often, until fragrant, about 1 minute. Add red wine cook until liquid has almost evaporated, about 4 minutes, stirring and scraping to loosen browned bits from bottom of skillet. Add red wine mixture to slow cooker with beef. Stir in herb bundle, bay leaves, potatoes, and 2 cups stock. Cover and cook on LOW for 7 hours.

Whisk together flour and remaining 1/2 cup stock in a small bowl whisk into mixture in slow cooker until incorporated. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Increase slow cooker heat to HIGH, and cook, uncovered, until slightly thickened, about 15 minutes. Turn off slow cooker remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.


  • beef chuck roast
  • salt & pepper
  • onion powder
  • Italian seasoning
  • flour
  • onion
  • garlic
  • tomato paste
  • balsamic vinegar
  • Yukon potatoes / sweet potatoes
  • carrots
  • celery
  • Worcestershire sauce
  • bay leaf
  • beef broth (optional and definitely not traditional but adds SO much flavor)
  • water

How to Make Classic Beef Stew

This stew is easy to prep, then it simmers on your stove until the meat is tender and the gravy is rich and delicious.

Ingredients for a Classic Beef Stew:

For the meat:

  • 1 tbsp olive oil
  • 1 pound beef stewing meat cubed
  • salt & pepper, to taste
  • 1 tablespoon flour

For the Vegetables & Gravy:

  • 1 cup chopped yellow onion
  • 2 cloves garlic, crushed
  • 2 celery sticks, sliced
  • 1 pound carrots, peeled and diced
  • 2 tbsp tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 tsp salt
  • black pepper to taste
  • ¾ cup red wine
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 6 potatoes, diced
  • 1 bay leaf, optional

Equipment Needed:

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  • knife and chopping board
  • measuring cups and spoons
  • wooden cooking spoon
  • large Dutch oven or heavy-bottomed pot

PS I love chopping vegetables with my chef’s knife, it’s so much faster than with a smaller knife! If you don’t have one, this is an amazing, budget-friendly and high-quality option:*

And this is my beloved Dutch oven!*


1 – Brown the meat

Heat a large Dutch oven (at least 6 quart) over medium-high heat. Add the oil, then add the meat.

Right after you added the beef to the pot, sprinkle it with salt and pepper to season. Sprinkle with 1 tablespoon flour and cook until browned.

Remove to a plate and set aside.

2 – Sauté the vegetables

Add the onion, garlic, carrot and celery to the pot and cook for 2-3 minutes.

Stir in the tomato paste, dried thyme, dried rosemary, salt and pepper. Cook for another 2-3 minutes or until sizzling hot and starting to brown.

3 – Deglaze the pan:

Pour the wine into the pot and bring it to a boil while scratching the browned bits off the bottom of the pot.

Stir in the beef broth, Worcestershire sauce, diced potatoes and bay leaf (if using).

4 – Cook the stew:

Bring to a boil, then reduce the heat to a low simmer.

Cover the pot with a lid and simmer the dish for 1-2 hours.

You can also place it in the oven at 360°F for 1 hour.

5 – Thicken the stew:

When you’re ready to serve the stew, open the lid and add the cornstarch slurry to the stew. Quickly stir the dish until the sauce thickens.

What Are Best Cuts of Beef for Stew

Here are a few of the best cuts of beef for stew. Reach for a chuck, short rib, or even a bottom sirloin. You can always ask your butcher at the grocery store or butcher block and they can direct you.

I can&rsquot wait for you all to give this old fashioned beef stew recipe a try. I think if you are a fan of beef and vegetables, this will be a home run recipe for you all. Enjoy.

Want stew in your Instant Pot here is a great recipe for Instant Pot Beef Stew.

Watch the video: Αρνί με φασολάκια στον παραδοσιακό φούρνο. Grill philosophy


  1. Eldred

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