Classic Beef Stew Recipe
Here's a good old-fashioned stew with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. I make it often this time of year.
— Alberta McKay, Bartlesville, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 garlic clove minced
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 tablespoon dried parsley flakes
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 can (10-1/2 ounces) condensed beef broth undiluted
- 3 tablespoons quick-cooking tapioca
- 1-1/2 cups chopped onions
- 1 to 2 tablespoons canola oil
- 6 medium carrots cut into 2-inch pieces
- 3 medium potatoes peeled and cut into 2-inch pieces
- 1 cup sliced celery (1-inch lengths)
- Carbohydrate 6.77073493328557 g
- Cholesterol 99.7903214 mg
- Fat 25.9728907681247 g
- Fiber 0.247558942232499 g
- Protein 28.3772246088846 g
- Saturated Fat 10.4562070708377 g
- Serving Size 1 1 -8 serving (159g)
- Sodium 89.1472567047904 mg
- Sugar 6.52317599105307 g
- Trans Fat 3.32062041745368 g
- Calories 381 calories
Directions In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Cover stew and bake at 350degrees for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings. Originally published as Classic Beef Stew in Taste of Home December/January 1994, p37
