Classic Beef Stew

Classic Beef Stew
Summary

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.

  • Prep time
    20 min
  • Cook time
    2 hr
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 250

  • Total Fat 7g
    • Saturated Fat 1.5g
  • Cholesterol 45mg
  • Sodium 290mg
  • Total Carbohydrate 24g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 25g
  • Potassium 980mg
  • Phosphorus 290mg
Ingredients

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
Directions

Directions

  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.

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