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Classic Beef Stew

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How to Make Classic Beef Stew

You don’t need cold weather to enjoy a great beef stew. There are so many new renditions of beef stew, but if you can make this classic version really well, that’s all you’ll need. Although button mushrooms can be used, try and seek out cremini mushrooms as the stew will taste more full-bodied.


20 min prep time


2 hr cook time


10servings


1 cup

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Step-By-Step Instructions:

  1. Combine the all-purpose flour with the Italian seasoning. Heat the olive oil in a large Dutch oven over medium heat. Dredge the beef cubes lightly in the flour mixture and add the beef, in batches to keep the beef in one layer, until well browned on each side.
  2. Remove the beef from the pan and deglaze the pan with 1/4 cup chicken broth. Add in the mushrooms and sauté for about 4 minutes until well browned. Remove the mushrooms from the pan and deglaze with another 1/4 cup of the broth. Add the onions and garlic and sauté for 4 minutes. Return the beef to the pot, add the remaining chicken broth, and bring to a boil. Partially cover, lower the heat to simmer, and cook for 45 minutes, stirring occasionally.
  3. Peel and cut the potatoes into 3/4-inch pieces. Cut the carrots into 1/2-inch pieces. Add the potatoes and carrots to the stew and continue to cook for another 45 minutes or until vegetables are tender. Add in the reserved mushrooms, peas, and thyme. Season with red wine vinegar and black pepper.
Comfort Food
Dinner
Main Dish
One Pot
Holidays & Entertaining
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Nutrition facts

10 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    250

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      1.5g

      8%
    • Trans Fats
      0g

  • Cholesterol
    45mg

    15%

  • Sodium
    290mg

    13%

  • Total Carbohydrate
    24g

    9%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      5g

  • Protein
    25g

  • Potassium
    980mg
    21%

Ingredients

all-purpose flour or whole-wheat pastry flour
2 tbsp

Italian seasoning
1 tbsp

olive oil
3 tbsp

top round (cut into 3/4-inch cubes)
2 lbs

cremini (baby bella) mushrooms (cleaned, stemmed, and quartered)
1 1/2 lbs

low sodium chicken broth (reduced-sodium, low-fat, divided use)
4 cup

large onion (coarsely chopped)
1

garlic (minced)
3 clove

large russet potatoes
2

medium carrots (peeled)
3

frozen peas
1 cup

fresh thyme (minced)
1 tbsp

red wine vinegar
1 tbsp

freshly ground black pepper (1/4-1/2 tsp)
1/2 tsp

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