- 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)
- In a 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 hour. 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Classic Beef Stew
"The best I've tasted yet!"
"I've been looking for a good beef stew recipe for years, and my family LOVED this. It was wonderfully flavored, tender, and perfectly thickened. As others mentioned, the key is using tapioca rather than flour to thicken the "gravy." I did make the following changes based on reviews and/or my own preferences: I used Adolph's tenderizer on the meat before browning and omitted the salt. As recommended, I increased the liquid (to 3 cups) by combining 2 3/4 c. of water with 1/4 c. of balsamic vinegar and 1 T. beef bouillon granules. I increased the amount of garlic to 6 and flattened them rather than mincing. I added an extra bay leaf, measured the carrots to 1-lb, and increased the celery to 1 1/2 cups. I added all the veggies at the beginning and cooked everything for two hours in a cast iron Dutch oven, and they did not overcook at all. I will double the recipe next time, because this barely fed our family of 6 with conservative serving portions."
"This is an excellent dish for cold winter days. A real stick to your ribs kind of dish.It is so good and so easy to put together."
"I have almost the same recipe I have been using for years and it's the TAPIOCA that makes the difference! Don't substitute it!!Pat K."
"Someone commented on long cooking time. Have you ever had beef stew before? It takes time for meat to get tender."
"My husband and I loved it. My picky kids really liked it too. I should have doubled the broth as someone suggested. I did use cornstarch instead of tapioca."
"Everyone loved it. I doubled the broth to begin with as suggested and also used cornstarch instead of tapioca."
"Made this for dinner tonight and everyone loved it!! Only changes I made is I floured the beef before browning and added a little merlot wine. It was delicious and the beef was so tender!! So worth the extra cooking time!"
"LOVED IT. this stew is DELICIOUS and turns out PERFECT. I made it four times in two months I strayed from the recipe ever so slightly. I flowered the beef before browning, I sauteed the onions for a few minutes and added about 1/2 cup red wine t onions before I added everything else to the pot. I also threw in about a cup more broth like the other reviewers say. It will be obvious as you see how thick it becomes."