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Classic Beef Stew

Classic Beef Stew
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Serves 8| Hands-On Time: | Total Time:



  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.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 807Calories From Fat 208
  • Protein 71g
  • Carbohydrate 74g
  • Sugar 11g
  • Fiber 8g
  • Fat 23g
  • Sat Fat 8g
  • Calcium 115mg
  • Iron 9mg
  • Sodium 602mg
  • Cholesterol 187mg
What does this mean? See Nutrition 101 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
To freeze leftovers, cool the stew to room temperature, transfer it to freezer-safe containers or bags, and freeze for up to 3 months. To thaw, place the container in a bowl of cold water or let it sit overnight in the refrigerator. To reheat, transfer the stew to a pot and cook, stirring occasionally, until heated through, 5 to 10 minutes.

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