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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

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)

Nutritional Facts

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

Directions

  1. 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.
  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.


Reviews for Classic Beef Stew

AVERAGE RATING
(57)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
amygerman15 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."

MY REVIEW
s_pants 244691
Reviewed Feb. 29, 2016

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

MY REVIEW
chsteachermom 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!"

MY REVIEW
dawn537464 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."

MY REVIEW
kramerstacey15 242089
Reviewed Jan. 19, 2016

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

MY REVIEW
Im Tee 236375
Reviewed Nov. 4, 2015

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

MY REVIEW
skipperstrucking 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."

MY REVIEW
Firefly 3044 231472
Reviewed Aug. 19, 2015

"Excellent! I will definitely make this again. I needed to add extra beef broth, and I added a splash of red wine. This recipe is a keeper!"

MY REVIEW
sjpoor 231381
Reviewed Aug. 18, 2015

"The stew was a bit dry after the first baking and so added another can of beef broth. That really helped. My husband thought it was bland so he added some hot sauce to his second helping and liked it better. I have added more of the hot sauce to the left overs so will see if it tastes better tomorrow night. Very easy to make which I really liked."

MY REVIEW
poppadude 231048
Reviewed Aug. 11, 2015

"EX!!!!!.... Great recipe only change was to use cornstarch instead of tapioca...."

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