Classic Beef Stew

Photo by Susie Cushner
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  • Serves 8-10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 127 mg
    • Sodium 1061 mg
    • Protein 48 mg
    • Carbohydrate 31 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 54 mg


  1. Check 4pounds bottom round, well trimmed and cut into 2-inch pieces
  2. Check 1cup all-purpose flour
  3. Check 1/3cup olive oil (plus more if needed)
  4. Check 2 large onions, diced (2 cups)
  5. Check 1 6-ounce can tomato paste
  6. Check 1cup dry red wine
  7. Check 1pound potatoes, cut into 2-inch pieces (about 4 cups)
  8. Check 1/2pound baby carrots (about 2 cups)
  9. Check 2cups beef broth
  10. Check 1tablespoon kosher salt
  11. Check 1teaspoon dried thyme leaves
  12. Check 1 bay leaf
  13. Check 1cup frozen peas, thawed


  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven. 
  2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
  3. Cook the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.