Classic Beef Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 490.0
  • Total Fat: 14.2 g
  • Cholesterol: 91.8 mg
  • Sodium: 1,167.3 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 42.0 g

View full nutritional breakdown of Classic Beef Stew calories by ingredient
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Introduction

Receipe from RealSimple. Receipe from RealSimple.
Number of Servings: 6

Ingredients

    2 pounds bottom round, well trimmed and cut into 2-inch pieces
    1 cup all-purpose flour
    3 Tbsp olive oil (more if needed)
    2 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)
    1/2 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

Directions

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.

Number of Servings: 6

Recipe submitted by SparkPeople user BREEHARDY.

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