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Classic Beef Stew

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“Very simple and very easy! I like to serve this with rice, but some prefer not to add the extra starch. I make this in a Dutch oven, although an electric skillet of good size will work. I found this in our paper and am putting it here for safe keeping!!”

Ingredients Nutrition


  1. In a Dutch oven, cook the bacon over medium heat until crisp.
  2. Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
  3. Sprinkle the cubes with salt and pepper.
  4. After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
  5. Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
  6. Remove the browned meat to a plate, and continue browning all the remaining cubes.
  7. Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
  8. After browning and removing all of the beef, add the sliced onions.
  9. Stir to bring up any of the yummy brown bits off the bottom of the pan.
  10. Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
  11. Heat oven to 300ºF.
  12. Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
  13. Add the beef broth and bring to a boil.
  14. Turn off the heat and cover.
  15. Place meat in the oven and cook for 2 hours.
  16. Peel and quarter the potatoes, adding them to the pot as you do.
  17. Cover the pot and cook for 30 minute.
  18. Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
  19. Cover the pot and cook for 20 min more.
  20. Serve in bowls.

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