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Classic Beef Stew Recipe

Classic Beef Stew Recipe photo by Taste of Home

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Here's a good old-fashioned stew with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. I make it often this time of year. — Alberta McKay, Bartlesville, Oklahoma

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Classic Beef Stew Recipe

Prep: 15 min. Bake: 2-1/2 hours

Yield: 6-8 Servings

15 150 165

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Directions

In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
Cover stew and bake at 350° for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 245 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 751 mg sodium, 14 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Classic Beef Stew in Taste of Home December/January 1994, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Classic Beef Stew

Classic Beef Stew

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Reviewed on Mar. 05, 2011 by rosieannh

One of the best stew recipes I have ever made

Reviewed on Nov. 06, 2010 by Jedinva

This is my "go-to" beef stew recipe. It works well also in the slow cooker.

Reviewed on Feb. 20, 2010 by samwille

This was easy and tasty. I didn't have tapioca on hand or a can of beef broth so I added the same amount of liquid and a couple of bouillon cubes. I dusted the beef with flour as I browned it and then added all the rest of the ingredients to my dutch oven at once and baked for 2 hours. Turned out perfectly.

Reviewed on Jan. 30, 2010 by daisey5

I cut it in half and did it in the slow cooker.

Reviewed on Nov. 03, 2009 by drangel

Very tasty, I make this all the time. I also add about 2 T. of sugar, delicious.

Reviewed on Apr. 07, 2009 by sandyshores

This stew was so tastey! I will cut the vegetables smaller next time to speed up the cooking time, but all in all it was delicious! I finally found a stew I'll make again!

Reviewed on Mar. 19, 2009 by jslvsclf

Excellent! A recipe I return to time and time again, knowing it will always turn out perfectly. Thank you!

Reviewed on Dec. 07, 2008 by kfijan

This is easy and absolutely delicous!

Reviewed on Jun. 18, 2008 by kzig