Classic Beef Stew
A hearty, flavorful beef stew with tender meat, vegetables, and rich tomato broth, perfect for comforting family dinners and cold weather gatherings.
Ingredients
- 2 lb. stew meat ⓘ
- 1 tsp. vegetable oil ⓘ
- 1 1/2 c. onions, chopped ⓘ
- 16 oz. tomatoes with liquid, cut up ⓘ
- 10 1/2 oz. beef broth
- 3 Tbsp. quick cooking tapioca ⓘ
- 1 clove garlic
- 1 tsp. dried parsley flakes ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 medium bay leaf ⓘ
- 6 medium carrots, cut into 2-inch pieces ⓘ
- 3 medium potatoes, peeled and cut into 2-inch pieces ⓘ
- 1 c. sliced celery, 1-inch pieces ⓘ
Instructions
- In a Dutch oven, brown the beef in vegetable oil, half at a time; drain the excess fat.
- Return all the meat to the pan and add chopped onions, tomatoes with liquid, beef broth, tapioca, minced garlic, dried parsley flakes, salt, pepper, and bay leaf.
- Bring the mixture to a boil, then remove from heat, cover, and bake at 350°F (175°C) for 90 minutes.
- Stir in the carrots, potatoes, and sliced celery.
- Bake, covered, for an additional 60 minutes or until the meat and vegetables are tender.
- Remove the bay leaf before serving.
Tips & Substitutions
For an extra depth of flavor, consider browning the beef in batches to achieve a nice sear. You can substitute the stew meat with chuck roast or even a mix of meats for variety. If you prefer a thicker stew, increase the amount of quick cooking tapioca. Fresh herbs can replace dried parsley for a brighter taste.
Serving Suggestions
Serve the beef stew hot, garnished with fresh parsley for color. It pairs beautifully with crusty bread or over a bed of rice. Consider serving alongside a simple green salad or roasted vegetables for a complete meal. For a twist, try it with a side of mashed potatoes or serve it in a Toting Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stove over medium heat, adding a splash of beef broth or water to loosen it up if necessary. It can also be reheated in the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Beef Stew contains roughly 1644 calories, with 19g protein, 266g carbohydrates, and 65g fat. It is an excellent source of iron (207% of the Daily Value), vitamin C (141% of the Daily Value), and vitamin A (137% of the Daily Value). Note that it is relatively high in sodium, at 1580mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this beef stew?
Yes, you can definitely use frozen vegetables as a convenient alternative. Just add them during the last 30 minutes of cooking to ensure they retain their texture and flavor. Keep in mind that frozen vegetables may release extra moisture, so adjust the cooking time slightly if needed.
What can I do if my stew is too salty?
If your stew ends up too salty, try adding a peeled potato to the pot; it will absorb some of the saltiness as it cooks. You can also add more unsalted broth or water to dilute the saltiness. Taste as you go to ensure the seasoning remains balanced.
Can I make this stew in a slow cooker?
Absolutely! To make this beef stew in a slow cooker, sear the meat first for added flavor, then transfer all ingredients into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender. This method allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).