Classic Beef Stew

Classic Beef Stew
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 cup frozen green peas, thawed
  • 1 cup full-bodied red wine
  • 3 lb. boneless beef chuck
  • ½ lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
  • 3 Tbs. olive or vegetable oil; more as needed
  • 3 cups mixed carrots (peeled and cut into bite-size pieces) and turnips (peeled and cut into bite-size pieces)
  • + 6 more ingredients
    • 3 Tbs. all-purpose flour
    • 3 Tbs. coarsely chopped fresh flat-leaf parsley, for garnish
    • 2 large or 3 medium onions, diced
    • 2 bay leaves
    • 3 large cloves garlic, minced (about 1 Tbs.)
    • 2 tsp. dried thyme leaves

Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Du...

View full recipe at Fine Cooking


Variations on Classic Beef Stew

  • Classic Beef Stew
    • 3/4 teaspoon salt
    • 2 (14-ounce) cans fat-free, less-sodium beef broth
    • 1/2 teaspoon black pepper
    • 1 cup dry red wine
    • +10 other ingredients
  • Classic Beef Stew
    • 3/4 pound carrots, peeled and thinly sliced crosswise
    • 1 teaspoon sugar
    • 3 to 5 tablespoons vegetable oil
    • +34 other ingredients

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