Classic beef stew
Classic beef stew, from above
Non vegUnited States

Classic beef stew

Seared beef, soft carrots and potatoes in a dark, glossy gravy. The Sunday pot that takes care of itself.

150 minTime
51 gProtein each
mildSpice
The pot on the back burner2 chapters · 1 min read

Make it your way

Grandma's waySeared chuck in beef stock with carrots, potatoes and thyme.
The original
516kcalsame
51 gproteinsame
5 gfibresame
150minutessame

Classic beef stew.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg chuck, 4 cm cubes
Maida (all-purpose flour, plain flour)3 tbsp, for dusting
Salt1¾ tsp
Black pepper1 tsp
Cooking oil (vegetable oil)2 tbsp
Onion2, chopped
Garlic3 cloves
Tomato puree2 tbsp tomato paste
Beef stock (beef broth)4 cups
Worcestershire sauce1 tbsp
Dried thyme1 tsp
Bay leaf (indian bay leaf)2
Carrot4, in chunks
Potato4, in chunks
Celery2 sticks, sliced
Green peas¾ cup
Flat leaf parsleychopped, to finish

Method

5 steps
  1. 1Pat the beef dry, toss with flour, salt and pepper. Brown in batches in hot oil, 4 minutes a side.
  2. 2Lower the heat, cook onion and garlic 5 minutes, then stir in the tomato paste for 1 minute.
  3. 3Add stock, Worcestershire, thyme, bay leaves and the beef. Cover and simmer very gently for 90 minutes.
  4. 4Add carrots, potatoes and celery and simmer 30 minutes more.
  5. 5Stir in peas for the last 5 minutes, check seasoning and finish with parsley.
Serve it like this

Ladle into wide bowls, scatter parsley and serve with crusty bread or buttered rolls to mop the gravy. Steaming hot.

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Make it a meal

What goes with Classic beef stew: a bread or rice, a side, something to drink and something sweet.

Bread or rice Dinner rolls150 min
Bread or rice Cornbread35 min
On the side Mashed potatoes30 min
On the side Green bean casserole50 min
To drink Pink lemonade15 min
Something sweet Chocolate peanut butter cups45 min
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