Beef Stew Recipe
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Cooking Time:
180 min
Prep Time:
15 min
Total Time:
195 min
Servings:
about 4 to 6 main course servings
One bite, and you’ll know why this tried-and-true stew recipe has hundreds of five-star reviews.
Ingredient
1Vegetable oil, for searing
22 1/2 pounds beef chuck, cut into 2-inch cubes
3Kosher salt and freshly ground black pepper
42 tablespoons unsalted butter
52 medium onions, cut into 6ths
65 cloves garlic, crushed
71 tablespoon tomato paste
81/3 cup all-purpose flour, or to cover
910 cups cold water, or chicken or beef broth, homemade or low-sodium canned
106 sprigs parsley
116 sprigs fresh thyme
122 bay leaves
131 1/4 pounds medium red potatoes, quartered
144 medium carrots, cut into 2-inch pieces
152 celery stalks, cut into 2-inch pieces
167 canned whole, peeled tomatoes, lightly crushed
172 to 3 teaspoons red wine vinegar, or to taste
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Nutritional components
- Serving Size1 of 6 servings
- Calories608
- Total Fat27g
- Saturated Fat7g
- Carbohydrates42g
- Dietary Fiber8g
- Sugar11g
- Protein54g
- Cholesterol129mg
- Sodium2208mg
Cooking process
Step 1Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Step 2Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
Step 3Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
Step 4Copyright 2003 Television Food Network, G.P. All rights reserved
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