Make Ahead

Basic Beef Stew

January 25, 2010
Author Notes

Everyone should have a basic beef stew recipe because it's easy, inexpensive, and satisfying. It also tastes great with beer and sports, so the men in your life will love you for making it. Rich red wine and beef broth along with earthy thyme add depth of flavor to this simple beef stew that is chock-full of firm carrots and potatoes. —Food Blogga

  • Serves 6-8
  • 3 tablespoons olive oil
  • 2 pounds top round or chuck steak, cut into 1/2-inch cubes
  • 1/4 cup all-purpose flour, seasoned with a little salt and pepper
  • 1 large yellow onion, diced
  • 1 1/2 cups red wine
  • 3 cups beef broth
  • 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 3 carrots, peeled and sliced
  • 1/2 cup chopped flat-leaf parsley
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • salt and black pepper, to taste
In This Recipe
  1. In a large, deep pot, heat olive oil. Dredge meat in seasoned flour. Place in hot oil until browned, about 5 minutes (don’t overcrowd meat or it’ll steam). Transfer browned meat to a bowl. In same pot, add chopped onion and brown for 3-5 minutes. Deglaze the pot with the wine. (Pour wine in the hot pot and use a wooden spoon to scrape the brown bits from the bottom of the pot.) Add meat back to the pot. Cover the pot, and cook on low for 25-30 minutes. Add broth, potatoes, and carrots. Cook covered, on low heat until meat is very tender, about 1 hour, stirring occasionally. Add more broth if necessary. When meat is cooked, stir in herbs, salt, and pepper. Add fresh parsley before serving.
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