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

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 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.


  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 1-1/2 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.
Originally published as Classic Beef Stew in Taste of Home December/January 1994, p37

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.

Light-Bodied Red Wine

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

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Reviewed Nov. 23, 2014


Reviewed Nov. 1, 2014

"an awesome recipe that shows you just how easy it is to produce a gorgeous stew,I managed it!!"

Reviewed Oct. 6, 2014

"I made this the other night. It was awesome. Great flavor and pretty easy. I did not cook in oven, just my stove top and cooked it a little longer. Got two thumbs up around the table. Thanks for sharing!"

Reviewed Jul. 20, 2014

"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."

Reviewed Jan. 26, 2014

"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."

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