Classic Beef Stew
- 1.5 pound bottom round, trimmed of fat and cut into bite-sized chunks
- 6 cups beef, chicken, or vegetable stock or water
- 1 Tablespoon dried thyme
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- 3 pounds red-skinned or Yukon potatoes, cut into bite-sized pieces and held in cold water (skins left on or off, as you prefer)
- 2 medium onions, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2-3 garlic cloves, minced
- 2 Tablespoons tomato paste
- 1 cup red or white wine (optional)
- 1 cup frozen corn (optional)
- 2 Tablespoons flour
- 1/2 cup milk or cream (or stew broth if you don't want to use dairy)
- 1 Tablespoon salt, plus extra to taste
- Pepper to taste
- Produce
- Bay leaves (2)
- Carrots, large (2)
- Celery stalks (2)
- Corn, frozen (1 cup)
- Onions, medium (2)
- Skinned or yukon potatoes, red (3 pounds)
- Thyme, dried (1 Tablespoon)
- Meat
- Beef (6 cups)
- Bottom round (1 1/2 pound)
- Canned Goods
- Tomato paste (2 Tablespoons)
- Condiments
- Worcestershire sauce (1 Tablespoon)
- Cooking & Baking
- Flour (2 Tablespoons)
- Garlic cloves (2)
- Pepper (1)
- Salt (1 Tablespoon)
- Dairy
- Milk or cream (1/2 cup)
- Beer, Wine & Liquor
- Red or white wine (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 8, 2009 (4 years ago).
12 people saved this recipe.
