Classic Beef Stew Recipe

Name: Classic Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing; 1/2 cup all-purpose flour; 3 to 5 tablespoons vegetable oil; 1 onion (8 oz.), peeled and sliced; 3 cloves garlic, peeled and minced; 2 bay leaves; 1 tablespoon lemon juice; 1 teaspoon Worcestershire; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon paprika; 1/2 teaspoon pepper; 1/4 teaspoon ground cloves or ground allspice; 2 cups dry red wine; 1 can (14 oz.) fat-skimmed beef broth; 1 pound thin-skinned potatoes, scrubbed and cut into 3/4-inch chunks; 3/4 pound carrots, peeled and thinly sliced crosswise; 3 stalks celery (8 oz. total), rinsed and thinly sliced; 8 ounces small boiling onions, peeled

Servings: persons

2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing
1/2 cup all-purpose flour
3 to 5 tablespoons vegetable oil
1 onion (8 oz.), peeled and sliced
3 cloves garlic, peeled and minced
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cloves or ground allspice
2 cups dry red wine
1 can (14 oz.) fat-skimmed beef broth
1 pound thin-skinned potatoes, scrubbed and cut into 3/4-inch chunks
3/4 pound carrots, peeled and thinly sliced crosswise
3 stalks celery (8 oz. total), rinsed and thinly sliced
8 ounces small boiling onions, peeled

1
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.
2
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.
3
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.
4
Add potatoes, carrots, celery, and boiling onions to pan. Continue cooking, covered, until vegetables are tender when pierced, 25 to 30 minutes longer.

1471

kcal

Calories

114

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 19 ingredients. The key ingredients include: 2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, 1/2 cup all-purpose flour, 3 to 5 tablespoons vegetable oil, 1 onion (8 oz.), peeled and sliced, and more.

Yes, Classic 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!

Classic Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions