Beef Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 371.6
  • Total Fat: 14.8 g
  • Cholesterol: 80.1 mg
  • Sodium: 477.3 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 31.9 g

View full nutritional breakdown of Beef Stew calories by ingredient
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Number of Servings: 10


    - 2 pounds of top sirloin steak (large, flat, cheap – or use already cut-up stewing beef from the store, but it’ll be more expensive)
    - 3 medium-sized carrots
    - 4 stalks of celery
    - 2 cups of mushrooms
    - 3 medium-sized onions
    - ¼ cup fresh parsley
    - 4 medium-sized cooking potatoes (not the baking potatoes in foil)
    - 1 cup frozen peas
    - OPTIONAL: 1 cup turnip, 3 sprigs broccoli and/or cauliflower
    - 1 package Knorr / Clubhouse gravy (or beef sauce, brown sauce, etc.)
    - 1 cube Knorr beef bouillon (the cube you crush to make broth)
    - 750 ml bottle of red wine (the cheapest you can get)
    - 2 cloves garlic (or garlic powder if you’re really lazy – which I sometimes am)
    - 2 bay leaves
    - Pinch salt
    - Pinch thyme
    - Paprika
    - ¼ cup + 1 tbsp oil


Cut your beef into cubes. Place in a casserole dish and pour in about 2 cups of wine. Cover with plastic wrap and let it sit in the fridge for 2 hours or more.

Meanwhile, crush your garlic and set aside. Chop up your parsley and set it aside as well. Cut up all of your vegetables (the carrots, celery, mushrooms, onions, potatoes, turnip, broccoli, cauliflower) into 1-inch pieces. (Peel and cut the potatoes and rinse them afterwards to get some of the starch out of them.) Put the potatoes, broccoli and cauliflower in a separate bowl from the other vegetables. Finally, boil some water (kettle) and add 2 cups of water to 1 beef stock cube, crushing it up as it dissolves. Put all of this prep aside.

Take your beef out of the fridge and drain the wine into a bowl (do not throw out the wine! You’ll need it later!!!). Sprinkle paprika over the beef, moving it around to coat it in a light dusting.
Heat up a large, heavy pot on high heat. Add oil and wait for the oil to heat up. Add crushed garlic (or garlic powder) to the oil, moving it around quickly so that it does not burn, only brown a little – this won’t take long. Add the beef, moving it around to brown all of the edges so that the flavour stays in the beef (this is called braising).

Add your first bowl of vegetables (onions, carrots, celery, mushrooms, turnip) to the pot. Add your 2 cups of beef stock and enough wine to cover the veggies and beef. If you would like, you can add your package of gravy mix to your beef stock before adding it to the pot – this makes a thicker stew, or you can add an extra tin of Heinz pre-made gravy. Add pinch of salt. Reduce the heat to low and let it simmer for 2 hours. Put a lid on halfway for this time.

Add second bowl of vegetables (broccoli, cauliflower, potatoes). Add more liquid if needed (I always like more wine). Bring to a boil and let it simmer for 10 – 20 minutes (or until the potatoes are tender). Add frozen peas and parsley. Simmer for 5 minutes.

If the stew is not thick enough, mix 1 tbsp flour with about 3 tbsp water, or enough to make a “glue”. Add about 2 tbsp of this mix to the stew to thicken it. Be careful not to use too much!

Serve hot with good bread and butter.

Serving Size: 10 hearty bowlfuls

Number of Servings: 10

Recipe submitted by SparkPeople user VYGOTSKIAN_BABY.

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