Classic Beef Stew Recipe
Classic Beef Stew Recipe photo by Taste of Home
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Classic Beef Stew Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours
MAKES: 6-8 servings


  • 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)

Nutritional Facts

1 cup: 245 calories, 10g fat (3g saturated fat), 71mg cholesterol, 751mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 24g protein.


  1. 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.
  2. 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.
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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_nlfPA User ID: 1879224 255166
Reviewed Oct. 8, 2016

"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."

lucky2 User ID: 1834774 255078
Reviewed Oct. 6, 2016

"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."

603linda User ID: 819056 255061
Reviewed Oct. 5, 2016

"Someone commented on long cooking time. Have you ever had beef stew before? It takes time for meat to get tender."

amygerman15 User ID: 6030819 246456
Reviewed Apr. 2, 2016

"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."

s_pants User ID: 174050 244691
Reviewed Feb. 29, 2016

"Everyone loved it. I doubled the broth to begin with as suggested and also used cornstarch instead of tapioca."

chsteachermom User ID: 2198507 243883
Reviewed Feb. 15, 2016

"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!"

dawn537464 User ID: 8765689 243560
Reviewed Feb. 9, 2016

"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."

kramerstacey15 User ID: 5709757 242089
Reviewed Jan. 19, 2016

"This was delicious! My entire family loved it."

Im Tee User ID: 5119996 236375
Reviewed Nov. 4, 2015

"My hubby's favorite stew! Easy and fast. Very tasty."

skipperstrucking User ID: 4577232 233694
Reviewed Sep. 29, 2015

"Great stew. Followed recipe with only one substitution (used cornstarch instead of tapioca). Used the same amount and the do the same thing. Cooking time is really long but the end result is worth the wait. several other reviews made the comment that more broth was needed. I agree, go ahead and double the beef broth from the start."

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