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How to Make Classic Beef Stew

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  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 6
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Everything you need to know to achieve a phenomenally tasting beef stew, one of the most beloved comfort dishes of all time!
by: The Daring Gourmet
Updated Apr 19, 2017
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Ingredients

  • 2 lbs chuck steak, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/3 cup Gold Medal™ all-purpose flour
  • 3 tablespoons oil
  • 1 large yellow onion, cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 4 cups Progresso™ beef flavored broth
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 bay leaves
  • 3 large carrots, cut into 1-inch pieces
  • 2 large stalks celery, cut into 1-inch pieces
  • 3 medium potatoes, cut into 1-inch pieces
  • 6 oz button mushrooms, quartered

Steps

  • 1
    Begin by gathering your ingredients.
  • 2
    Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.
  • 3
    Sprinkle with the flour and toss to coat the beef.
  • 4
    Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.
  • 5
    Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
  • 6
    Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
  • 7
    Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
  • 8
    Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
  • 9
    Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
  • 10
    Serve with crusty bread.

Nutrition Information

480 Calories, 23g Total Fat, 33g Protein, 34g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
7g
37%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
1490mg
62%
Potassium
1170mg
33%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
17%
Sugars
6g
Protein
33g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Classic beef stew is the ultimate winter comfort food, ready to warm you right up! A bowl of piping hot beef stew on a cold winter’s evening... throw in a fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug, but definitely the fireplace. Beef stew has defined the term “comfort food” for generations. It’s one of those dishes that has stood the test of time and though many variations of beef stew exist, the classic beef stew always shares the same commonalities: Beef seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew. Making a great beef stew is a simple process, but there are a few key steps that are absolutely crucial to make the masterpiece our grandmothers and great-grandmothers were famous for. This recipe has tips that will transform an otherwise simple dish into a culinary masterpiece. I use a use a few “classic” beef stew ingredients, but feel free to make some alterations to your liking. Don’t like mushrooms? Leave them out. Like turnips and bell peppers? Toss a few in. In the end, it’s largely the method of making a beef stew that is the most important factor in achieving that rich, wonderful flavor. Note: This stew also tastes fabulous the next day after the flavors have had time to meld.
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