Classic Beef Stew

Photo by Susie Cushner

Ingredients

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

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...

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Variations on Classic Beef Stew

- 1 medium onion, chopped (1 cup)
- 1 1/4 pounds lean beef stew meat
- 1 tablespoon canola oil, divided
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- +9 other ingredients
- 1 cup full-bodied red wine
- 3 Tbs. olive or vegetable oil; more as needed
- 3 Tbs. coarsely chopped fresh flat-leaf parsley, for garnish
- +9 other ingredients
Classic Beef Stew
- 2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing
- 8 ounces small boiling onions, peeled
- +16 other ingredients