Classic Beef Stew

Classic Beef Stew
Photo by Susie Cushner

Ingredients

  • 2 cups beef broth
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • ½ pound baby carrots (about 2 cups)
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon kosher salt
  • 1 cup all-purpose flour
  • 1/3 cup olive oil (plus more if needed)
  • + 6 more ingredients
    • 1 bay leaf
    • 1 cup frozen peas, thawed
    • 2 large onions, diced (2 cups)
    • 1 6-ounce can tomato paste
    • 1 cup dry red wine
    • 4 pounds bottom round, well trimmed and cut into 2-inch pieces

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 mediu...

View full recipe at My Recipes

Comments

Variations on Classic Beef Stew

  • Classic Beef Stew
    • 1 cup dry red wine
    • 1 pound red potatoes, cubed (3 cups)
    • 2 tablespoons tomato paste
    • 3 tablespoons all-purpose flour
    • +10 other ingredients
  • Classic Beef Stew
    • 1/2 lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
    • 1 cup frozen green peas, thawed
    • +10 other ingredients
  • Classic Beef Stew
    • 1 teaspoon Worcestershire
    • 1 teaspoon Worcestershire
    • 1 onion (8 oz.), peeled and sliced
    • 3 stalks celery (8 oz. total), rinsed and thinly sliced
    • +33 other ingredients


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