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I took my Grandmother’s recipe, trimmed the fat and enhanced the flavor.
Ingredients
- 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
- 2 onions, thinly sliced
- 2 cups fresh sliced mushrooms
- 2 cloves garlic, minced
- 2 teaspoons tomato paste
- 2 cups beef broth
- 4 cups sliced carrots
- 2 russet potatoes, sliced into 1/4 inch slices
- 1 cup chopped fresh green beans
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ cup chopped parsley
Directions
Step 1
Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
Step 2
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
Step 3
Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
Step 4
Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
Step 5
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 329 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 29% |
| Cholesterol54mg | 18% |
| Sodium393mg | 17% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber6g | 20% |
| Total Sugars7g | |
| Protein18g | |
| Vitamin C29mg | 145% |
| Calcium70mg | 5% |
| Iron3mg | 18% |
| Potassium1015mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is my favorite recipe for beef stew. It is SO flavorful, and since it cooks so long, the meat is always very tender. I tweaked the recipe some and added some sweet potatoes cut into chunks as well as the regular potatoes. DELICIOUS!
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I made a lot of alterations to this recipe, throwing in leftovers I wanted to use up, and substituting things I didn’t have and it was delicious!
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I found this recipe to have lots of eye appeal but was disappointed in the lack of flavor. I added salt/pepper as the recipe does not call for any and still found it to be lacking in “robust flavor”. Will try it again but will experiment with seasonings.
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This needs some cumin, brown sugar, and garlic pepper. I like to use 2 pounds of sirloin and let it cook in the slow cooker all day to let the meat shred. Add the vegetables about 1 1/2 hours before you are ready to eat. I prefer to add the mushrooms last and just let them set on top of the stew to ‘steam’ for about 15 minutes so they don’t get over done.
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the Best great stew, with all the ingredients I love…
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I have used an identical recipe to this for some time now, and it really has 5-star potential. A few tips: I always add more tomato paste — closer to 2 TBSP — and stir it into the mixture before adding the broth. Also, the vegetables need extra time to cook at the end. Bring them to a boil and reduce heat to medium or med-high (still bubbling) and cook until veggies are just softened. Return to rapid boil for cornstarch addition and reduce heat to low or turn off completely. Add parsley and let sit for about 10 mins.– the stew will reach a wonderful consistency. Serve with warm cornbread or rolls and you are set. Yummy!!!
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This was an excellent recipe. I used celery in place of the green beans and added pepper and salt to the flour and added a little garlic salt to this recipe. I did simmer for about an hour and a half then added the carrots, potatoes, and celery and simmered for another hour. Great recipe! Thanks.
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This reminds me of what my Grandmother used to serve us kids. My father loved it too and made my mom learn how to do it. She became an expert for our house. THANKS DAD!!
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This is a very classic traditional Beef Stew. It reminds me of my Mom’s. I would make again.
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Thank you, this is exactly what we were looking for !! We are in the midst of an ice storm and this was just the thing to warm us up.
Only changes we did were to add some red wine in addition to the water, cubed the potatoes instead of slicing and used pearl onions instead of regular onions.
This is a definite keeper for us !!
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this was really yummy!
a great recipe for my 18 month old as well. i made this then froze in little containers. yum! -
Yummy! Yummy!
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This is a very good beef stew, similair to the one my Grandma used to make. I skipped the parsley and cornstarch. I took some of the juice from the stew and added flour to thicken. Also added about half a can of tomato paste.
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I really loved this recipe… I made a few changes, taking out the mushrooms and the cornstarch. I added beef sausage, corn, okra and two cans of stewed tomatoes… I loved it even more with the additions… I also made Jalapeno Chz corn bread, it went well with the stew…
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one of the best beef stew yet.a little work but its worth it.
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used celery instead of green beans.
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This was a good base recipe, but could use more oomph.
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As far as beef stew goes, this was really tasty. I took someone’s advice and used pearl onions. They were a bit of a hassle because I had to boil them for one minute before peeling, but they were a delicious addition. I also added one yam and some celery, along with all the other ingredients. I added seasoning and herbs – salt, pepper, thyme, parsley, oregano and bay leaf. Other than that, I did everything as written and it turned out like a traditional stew. My husband actually asked how I got the “gravy” so nice and thick. Served with a baguette! Yum!
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Delicious beef stew! I added celery into the vegetable mix and omitted the cornstarch step. The meat was tender and flavorful. Served on a bed of white rice, it was a hit with my family.
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Delicious!! I added the carrots in early when I sauteed the onions and mushrooms because we like them soft. The green beans were good in this as well!
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Everyone makes their stew differently. My Grandmother used meaty beef soup bones with the fat still on them. There was something about the fat that just made the stew so good. She also used green beans, corn and russet potatoes, salt and pepper. Guess she learned it from her mother who was from Poland. Thanks for the recipe.
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A very tasteless beef stew. I suggest adding 1/2 cup of shaved celery root, eliminate the beef broth in it’s place add 2 cups of water and a Maggi beef bullion cube maybe 2 (let you taste buds be your guide). Always cook your potatoes separately they will taste much better. Green beans are very out of place in this stew, green peas maybe.
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Bland. My dad wold have liked it – but I like some spice and flavor other than meat and potatoes.
Try allspice; paprika and cayenne; cinnamon, nutmeg and cloves; garlic -
Cooked this yesterday, since I had all the ingredients home. I used baby potatoes & sweet potato w. Green peas instead of string beans. (Son actually told me when he was little to add sweet potatoes, so have ever since). Never used garlic or mushrooms before to saut? meat, just onions, but must say it added so much additional flavor. Ty
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This beef stew is awesome! I used a low-sodium beef broth since we have high blood pressure in our family. So whoever needs a lit more can just add at the table. I used potato starch instead of corn starch, worked just as well. I also used flank steak for the meat and it came out very tender, not tough at all. The whole family loved it, even if my children didn’t care for mushrooms. They enjoyed it! I skipped the parsley, since I didn’t have any on hand, still delicious!
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It’s a good recipe. I make mine like my grandmother’s though. Cut or buy beef the same, but cut the onion into quarters (they separate and get so sweet and flavorful). Brown flour covered meat in the oil. I do not shake off excess flour – it helps make the gravy. I don’t use mushrooms. (NO mushrooms in stew! lol)..when brown add 2 cups water & beef broth (ready made cubes or powder like Herb-Ox)and quartered onions and a couple of cloves of garlic (you don’t need to mince it integrates into the gravy (.. add celery if you must – I just don’t like it).. lower heat to simmer and cook for an hour or so. Meanwhile cut potato into bite size chunks; cut carrots (or buy baby carrots and use whole) into chunks. Add to pot after an hour or so and simmer for another hour. Then add peas and corn (cooked according to directions (like Frozen Birds Eye Corn and Birds Eye Peas. Cook a few minutes until heated through. If gravy needs to thicken add butter & flour rolled together ( roux) and cook a little longer. During cooking add pepper & salt to taste.
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I cooked my roast all day and then put in the fridge long enough for the fat to harden so I could easily skim it off then shredded the meat and added veggies including a can of diced tomatoes, corn, celery and extra garlic, a bay leaf and some worcestershire sauce along with everything else listed minus the mushrooms. This turned out absolutely amazing and was so easy to make. Oh and I have always loved green beans in my stew…yummy!! Thank you for an excellent base recipe.
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Loved it! The whole family ate it and that’s saying a lot for my household 🙂 I made minor changes by cubing the potatoes, omitting the green beans ( I didn’t have any in hand) mushrooms (husband does not like them) but added the celery. I was out of tomato past,e so I just added some leftover pasta sauce and it was fine. I will try adding a splash of red wine next time and the green beans if I have fresh ones 🙂 this recipe is a keeper and great for a cold January dinner.
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It was wonderful! Made some minor changes. Only used a cup of carrots and added one more potato. Added a teaspoon of cumin. Cooked the potatoes and carrots longer and added canned beans 20 minutes before adding cornstarch. Can’t say enough on how good it was though. Still needed to cook the vegetables a little longer though.
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I tryed this recipe omitted green beans and added green peppers and chopped celery a pinch of rosemary and a dash of sea salt and fresh ground pepper to the recipe had to adjust cooking times to make carrots potatos and celery more tender was awesome !!
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I prepared this for supper tonight and it turned out fabulous. My girlfriend thought it was the best beef stew she had ever eaten. I did add a 1/2 tsp of cayenne pepper to give it a little kick and substituted cauliflower for the potatoes. Will definitely make this again. Will take photo next time before eating it all.
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OMG! I made this today and it is fantastic!!
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I made this for Sunday night supper and it was so delicious! Hubby had seconds!! Great recipe. The small change I made was de-glazing the pan after browning the meat with beef stock and a bit of merlot. Super yummy!
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I made this tonight and it was the best stew that I have had (and made) in a long time. The only changes I made was adding extra garlic and cooking it in my crock pot. So simple but all the flavors meld beautifully. Looking forward to leftovers for lunch tomorrow!
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This stew was very good but it did not make enough gravy for my taste so I added a jar of beef gravy and 1/2 package of beef stew seasoning and it was delicious. Also the beans were still a bit too hard – 15 minutes was not enough cooking time – I cooked the carrots, potatoes and beans about 25 minutes.
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I enjoyed the beef stew very flavorful, my husband lked it. I slow cooked for 8 hrs. On low, the meat I used 2 pounds of top sirloin steak which I put in flour, salt & pepper to season then put in pot whole. Saut?ed the onion & mushroom and layed on top of mea then added the rest of the ingredients. I did change out the green bean to chopped celery. After the meal was ready it had the gravy look, but I add a beef bouillon for more flavor. I took the meat out which the meat was falling a part, I shredded the meat then put it back in pot. I would make this again
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This was good, but felt it was missing something. Need something to give it a little more oomph!
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Made this stew because it only has the tomato paste in it and not cans of tomatoes. Thought it would work for my mom who has to watch her acid intake. Turned out great! Will definitely make again, another great recipe for my recipe box.
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Great recipe. I didn’t have tomato paste so left it out, and substituted flour for the cornstarch. Also a super slow cooker recipe! Thanks ??
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Pure.simple.fun.
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Loved this recipe!
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Love this recipe. Very healthy, exactly as my husband desires.
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I gave it a 4 cause I altered it a bit but my husband LOVED it. Using what I had in the house, I floured the beef w/ flour and Italian seasoning mix. I saut?ed that in the oil and put them in the crock pot piece by piece with about 3 cups of beef broth. In the frying pan I simmered/softened about 2 cups of carrots diced, 1 large onion and 5-6 garlic cloves (no such thing as too many). Seasoned that w/ garlic powder, onion powder and black pepper and simmered with broth for about 20 minutes and dumped that in the pot. I added 2 chopped potatoes to the crock pot. I also added corn starch to thicken it. My hubby can’t eat tomato stuff so omitted that. We didn’t have mushrooms or green beans. OK, maybe I altered it A LOT but it was a good base to start with!
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My husband absolutely loved it minus the beef but still very delicious.
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Not my favorite. I felt it lacked flavor but my husband and son liked it. I will stick with my regular beef stew recipe.
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Really good! I used peas instead of beans and no cornstarch. It came out really good. I also added onion and garlic powder 🙂
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Added 1 tsp each salt, onion powder, garlic powder and 1/2 tsp pepper to flower. substitute peas for green beans and 1/2 tsp celery salt, simmer for 1 hour once veggies are added. Yummy!!
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Loved it!!!
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Could have used more garlic but other than that, great!
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We enjoyed this beef stew. We only rated 4 star because we would have liked to taste a little more seasoning. My husband added Tabasco to pep it up. Thanks for a great beef stew recipe!
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This was very similar to the way I already make it minus the tomato paste…. So I tried it. It was a nice added touch. it was also a hit with the family
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Second time I’ve made it now. Only suggestion I have is to add the carrots and potatoes earlier. They don’t seem done enough after 15 minutes.
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Didn’t make any changes to recipe my family loved it
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Very good stew, but I definitely would cook a little longer. I prefer my potatoes and celery to be a little bit on the mushy side. I will definitely do it again.
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I have made it quite tasty did not remember to take a photo it was A1
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Made this recipe a few nights ago and everyone loved it. Only change was adding a little salt and pepper to meat and 3 bay leaves while stew simmered. This family does not eat green beans added more potatoes and carrots. Thanks for recipe.
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The veggies needed longer cooking time.
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I finally gave in – I made beef stew! It was delicious! I just need to add a little more salt because the meat tasted bland. I ate the stew on a bed of rice.
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Excellent!
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Instructions say to add water to cover but it needed so much I used more beef stock as well as the water. I ended up adding 2.5 cups liquid. Even using stock instead of water, husband and I found it to be extremely bland. It also calls for an unneccessary amount of onion. Needs more garlic, maybe thyme, other. I?ll keep looking for a beef stew recipe.
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