Classic Beef Stew Recipe
- 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 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Classic Beef Stew
Sort By :
Made this with some changes based on my pantry. Here are the changes- put some flour on meat before cooking. Added all meat back in and then cooked with the onions. Then added the tomatoes, CHICKEN Broth. Didn't have tapioca so added 2 tablespoons of brown gravy mix. Added then 1/4 cup basalmic vinegar and 3/4 cup water. Used all the rest of the ingredients and brought to a boil. Followed the rest of the recipe as listed. Definitely would make again.
I've made this several times now, and we love it!
Very good and meaty. I didn't have tapioca so I didn't add that, but followed the rest of the recipe to the letter. I might add a little V8 juice to the stew next time to give it a little more of a tomatoey flavor, but it really is wonderful as is.
I made this tonight. I didn't have the can of diced tomatoes so I used fresh chopped tomatoes and a small can of V8 juice. Other than that I followed the recipe exactly. This was so good. Even my picky son ate it all up. I served it with a crusty French bread. A green salad would also be a good accompaniment.
This is by far the best beef stew recipe I've ever had! The meat is so tender and the gravy is so flavorful. You will not be disappointed! The only changes I made were substituting cornstarch for the tapioca and it worked great. Also, I do not have a dutch oven, so I followed step one using a stock pot, then transferred the mixture to a covered casserole dish to bake in the oven.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Potatoes >
- Beef Dinner Recipes >
- Beef Main Dishes >
- Beef Recipes >
- Beef Stew Recipes >
- Beef Stews >
- Carrot Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Comfort Food Stew Recipes >
- Dinner Recipes >