Classic Beef Stew

Photo by  Hans Gissinger
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 807 calories
    • Calories 208 calories from fat
    • Fat 23 g
    • Sat Fat 8 g
    • Cholesterol 187 mg
    • Sodium 602 mg
    • Protein 71 g
    • Carbohydrate 74 g
    • Sugar 11 g
    • Fiber 8 g
    • Iron 9 mg
    • Calcium 115 mg


  1. Check 3 tablespoons all-purpose flour
  2. Check kosher salt and black pepper
  3. Check 5 pounds beef chuck, cut into 16 large pieces
  4. Check 2 tablespoons olive oil
  5. Check 1 6-ounce can tomato paste
  6. Check 2 stalks celery, cut into 3-inch lengths
  7. Check 1 medium onion, quartered
  8. Check 1 750-milliliter bottle red wine (such as Pinot Noir or Syrah)
  9. Check 2 bay leaves
  10. Check 2 pounds medium carrots (about 10), cut into 3-inch lengths
  11. Check 1 1/2 pounds turnips, peeled and quartered
  12. Check 2 12-ounce packages egg noodles
  13. Check 2 tablespoons unsalted butter
  14. Check 1/2 cup chopped fresh flat-leaf parsley


  1. Heat oven to 325° F. In a bowl, mix the flour, 1½ teaspoons salt, and 1 teaspoon pepper. Add the beef and toss to coat.
  2. Heat the oil in a large pot over medium-high heat. In batches, brown the beef, turning, 6 to 8 minutes; transfer to a plate as it browns.
  3. Add the tomato paste, celery, onion, wine, bay leaves, a quarter of the carrots, and 2 cups water. Return the beef to the pot and bring to a boil. Cover the pot, transfer to oven, and cook for 2 hours.
  4. Remove the cooked vegetables with a slotted spoon and discard; skim and discard any fat from the stew. Add the turnips and the remaining carrots. Cover the pot, return it to oven, and cook until the meat and vegetables are tender, 45 to 60 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
  5. Twenty minutes before the stew is done, cook the noodles according to the package directions and toss with the butter. Serve with the stew and sprinkle with the parsley.