Beef Stew Recipe – Eats Now

Name: Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef, cut into 1 1/2-inch cubes; 1 ½ teaspoons table salt; 1 teaspoon ground black pepper; 3 tablespoons vegetable oil; 2 cups onions, chopped coarse (about 2 medium); 3 medium garlic cloves, minced; 3 tablespoons all-purpose flour; 1 cup red wine; 2 cups low sodium chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 6 small boiling potatoes, peeled and halved; 4 large carrots, peeled and sliced 1/4-inch thick; 1 cup frozen peas, thawed (6 ounces); ¼ cup fresh parsley leaves, minced

Servings: persons

3 lbs beef, cut into 1 1/2-inch cubes
1 ½ teaspoons table salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 cups onions, chopped coarse (about 2 medium)
3 medium garlic cloves, minced
3 tablespoons all-purpose flour
1 cup red wine
2 cups low sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 small boiling potatoes, peeled and halved
4 large carrots, peeled and sliced 1/4-inch thick
1 cup frozen peas, thawed (6 ounces)
¼ cup fresh parsley leaves, minced

1
Heat oven to 300 degrees.
2
Place beef cubes in large bowl.
3
Sprinkle with salt and pepper; toss to coat.
4
Heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot in two separate batches.
5
Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed.
6
Remove meat and set aside.
7
Add onions to now empty kettle; saute until almost softened, 4 to 5 minutes.
8
Reduce heat to medium and add garlic; continue to saute about 30 seconds longer.
9
Stir in flour; cook until lightly colored, 1 to 2 minutes.
10
Add wine, scraping up any browned bits that may have stuck to kettle.
11
Add stock, bay leaves, and thyme; bring to simmer.
12
Add meat; return to simmer.
13
Cover and place in oven; simmer about 1 hour.
14
Remove pot from oven, add potatoes and carrots, cover, and return to oven.
15
Simmer until meat is just tender, about 1 hour.
16
Remove stew from oven.
17
(Can be cooled, covered, and refrigerated up to 3 days.
18
).
19
Add peas and allow to stand 5 minutes.
20
Stir in parsley, adjust seasonings, and serve.

1492

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs beef, cut into 1 1/2-inch cubes, 1 ½ teaspoons table salt, 1 teaspoon ground black pepper, 3 tablespoons vegetable oil, and more.

Yes, Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions