Hearty Beef Stew Recipe

Looking for an easy Hearty Beef Stew recipe? Learn how to make Hearty Beef Stew using healthy ingredients.


Submitted by keito

Makes 6 servings



Taken from Williams-Sonoma's "Comfort Food" cookbook. If desired, substitute 1.5 cups of hearty red wine for an equal amount of the beef stock. If you like, sauté 1/2 pound cremini mushrooms, quartered, in 2 tablespoons olive oil over medium heat until browned (about 5 minutes) and add them to the stew with the potatoes.

Recipe Ingredients for Hearty Beef Stew

3 lbs beef chuck, boneless
25 grams bacon, chopped (4 slices)
2 tbsp canola oil
1 yellow onion, chopped
3 carrots, cut into chunks
3 stalks celery, cut into 1/2 inch lengths
2 cloves garlic, chopped
2 tbsp unsalted butter
6 tbsp all-purpose flour
4 cups beef stock
2 tbsp tomato paste
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1 tbsp bay leaf, chopped (1 whole bay leaf)
1 1/4 lbs red potatoes
1 salt and pepper to taste

Recipe Directions for Hearty Beef Stew

  1. Position a rack in the lower third of the oven and preheat to 325°F. Cut the beef into 1.5-inch cubes and set aside.

  2. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned (about 7 minutes). Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 tablespoons of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef to the pot and cook, stirring occasionally, until browned on all sides (about 5 minutes per batch). Transfer the beef to a plate.

  3. Add another 2 tablespoons of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens (about 5 minutes). Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, parsley, thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven and cook for 1.5 hours.

  4. Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender (about 45 minutes more). Season the stew with salt and pepper. Serve at once, garnished with more chopped parsley and the reserved bacon.

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 567.7g
Amount Per Serving
Calories
655
Calories from Fat
226
% Daily Value*
Total Fat
25.1g
39%
Saturated Fat
9.1g
46%
Trans Fat
0.0g
Cholesterol
217mg
72%
Sodium
835mg
35%
Potassium
1677mg
48%
Total Carbohydrates
27.8g
9%
Dietary Fiber
3.6g
14%
Sugars
4.0g
Protein
75.8g
Vitamin A 109% Vitamin C 24%
Calcium 8% Iron 54%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in vitamin A
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
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