Make Ahead

Basic Beef Stew

January 25, 2010
5 Ratings
  • Serves 6-8
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

What You'll Need
  • 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
  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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5 Reviews

nixon August 29, 2013
i make stew but nothing near the way i just read here. will def. try for the taste.
KitchenKim February 1, 2010
First - the picture you posted looks amazing...I am wishing I could stick my fork into my laptop and take a bite! Second - love the recipe...I will definitely try it!
healthierkitchen February 1, 2010
This one looks right up my alley. Look forward to trying it!
drbabs January 25, 2010
Great minds...I made beef stew for dinner tonight, too--almost exactly the same recipe.
AntoniaJames January 25, 2010
Yummmm. And so good on a cold, wet night like tonight. I make my stew exactly like this, except I put four or five thyme branches in with the meat when it goes back in after you've deglazed. I also add a couple of bay leaves. (I'm utterly incapable of preparing without a few bay leaves any stew or soup that is hearty and includes the flavors in this recipe.) If I have some on hand, I also would finely chop a fistful of the dark green leaves from my Farmers' Market celery, to add as well. The thyme and celery leaves melt into the liquid, giving it a boost of flavor. I would add some more fresh thyme at the end, too. Love this!! ;o)