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.
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- Prep time
- 20 min
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- Cook time
- 2 hr
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- Servings
- 10 Servings
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- Serving size
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1 cup
Ingredients
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all-purpose flour or whole-wheat pastry flour
- 2 tbsp
- 2 tbsp
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Italian seasoning
- 1 tbsp
- 1 tbsp
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olive oil
- 3 tbsp
- 3 tbsp
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top round (cut into 3/4-inch cubes)
- 2 lbs
- 907 g
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cremini (baby bella) mushrooms (cleaned, stemmed, and quartered)
- 1 1/2 lbs
- 680 g
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low sodium chicken broth (reduced-sodium, low-fat, divided use)
- 4 cup
- 4 cup
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large onion (coarsely chopped)
- 1
- 1
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garlic (minced)
- 3 clove
- 3 clove
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large russet potatoes
- 2
- 2
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medium carrots (peeled)
- 3
- 3
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frozen peas
- 1 cup
- 1 cup
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fresh thyme (minced)
- 1 tbsp
- 1 tbsp
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red wine vinegar
- 1 tbsp
- 1 tbsp
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freshly ground black pepper (1/4-1/2 tsp)
- 1/2 tsp
- 1/2 tsp
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Directions
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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.
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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.
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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.
Reviews
Write a Review-
This is a great meal! Easy to make, and I love its healthy to eat. I added my peas earlier than the recipe called for because I prefer my cooked peas soft, raw peas in salad are yummy. I used dried thyme, a teaspoon as fresh wasn't available.
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@Tom—Thank you for catching this! The nutrition information is correct for a 1 cup serving, however there was an error in the number of servings that this recipe produces—it makes 10 servings, not 6. All of our recipes go through a thorough nutrition analysis, so you can be confident that our nutrition information is accurate!
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So, I made this recipe last night and it turned out pretty good. Needed more salt, but that is one of the things I am trying to cut back on. So I just need to adjust my own taste. My one problem with the recipe is the nutrition facts box that comes with the recipe. I followed the recipe to the letter with one exception. I ran out of AP flour when coating the top round, so instead of 2 tbsp.'s, I used 3 tbsp.'s. Below is the nutritional facts from the ADA website and them the nutritional facts that were calculated from from both the MyFitness Pal and LoseIt! app's. As you can see the two apps I used to generate a nutritional facts box were the closest (except regarding the calories). And the ADA is completely different. If I am trying to take control of my Diabetes, whom am I to believe here? ADA- 1 serving = Cal. 250, Total Fat 7g, Chol 45mg, Total Carb 24g, Total Sugar 5g, Protein 25g MyFitness Pal App = Cal. 489, Total Fat 14g, Chol N/A, Total Carb 46g, Total Sugar 5g, Protein 46g Lose It App = 1 ser = Cal. 846, Total Fat 16g, Chol 133mg, Total Carb 45.7g, Total Sugar 4.9g, Protein 51.6g Thanks in advance with any help to clear up this mystery. Tom