Community Pick
The Best Browned Beef Stew Ever
photo by DeliciousAsItLooks
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 - 1 1⁄2 lb cubed beef stew meat
- 1⁄2 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup vegetable oil
- 1 onion, chopped fine
- 1 carrot, chopped fine
- 1⁄4 cup finely chopped celery, with a few minced leaves
- 1 tablespoon dried parsley
- 1 pinch thyme
- 3 1⁄2 cups beef broth
- 2 medium potatoes, diced
- 2 carrots, diced
- 2 onions, diced
directions
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
Questions & Replies
Reviews
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After reading numerous recipes and reviews, I settled on this one for my 1st ever stew. Yumm! I added a packaged of onion soup mix to the flour to coat the meat, would add onions at the same time as the meat next time so they cook more. Added 2 carrots in the beginning and no extra carrots or onions at the end. Added 1 cup red wine (mmmm) for 4 total cups of liquid with the beef broth. Also used 5 red potatoes total and added them at the same time as the liquid so they would cook all the way through. I served over egg noodles for a one-dish meal. Was about 90 min total cooking time and so worth it.
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This recipe has been included in book#246531. This has the hearty, old-fashioned taste that I've been looking for. The meat cooked up so tender, and the gravy was really delicious! I added a few fresh mushrooms and 1/4 cup of barley I had on hand. The whole family loved it and it is a perfect dinner for a cold evening! Thanks for posting this terrific recipe!
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I have to agree with the name! This is the best beef stew I've ever made, and I've made a few! I've made it twice now, and the the second time I made a few changes that made it just a teensy bit better! I added about a cup of red wine with the beef broth, some crushed red pepper flakes and rosemary and about a cup and a half of frozen peas at the very end. Served it up with Irish Soda Bread rolls...perfect!
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This stew was really good. I only wish the gravy was a little smoother. I followed the recipe to step 5 then put it all in my crockpot. I used 3 medium potatoes and 4 carrots and I think it needed more of both. I also used 3 cups of very flavorful homemade stock and needed 2 more cups of water to cover it all. I didnt have thyme, so I added dill, marjoram and rosemary. Also, some worchestershire. Thanks for sharing, I will make this again.
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Tweaks
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Added a little extra flour and a whole head of freshly peeled garlic (we have a garlic abuse problem in my household. Others abuse alcohol, we abuse garlic.) Used five red potatoes, diced a bit finely. Added a shake of worcestershire, a fair amount more thyme, a bit of red pepper flake, and a whole lotta rosemary.
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Followed recipe EXCEPT...NO salt to season at start....Broth has sufficient salt. No Worcestershire needed. After meat is browned, 1/2 Tspn Rosemary, Parsley, Thyme, add 2 shallots + 2 med onions chopped. The broth (2 cup beef broth, 2 cup water w/1 beef demi-glaze packet from Savory and 1/2 cup red wine) to meat and simmered 1 hour stove top. Then veggies. (no salt required to season meat or veggies seeing broths had sufficient salt (I could add some later). CAME OUT AWESOME and tad heart friendly.
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RECIPE SUBMITTED BY
Christina Chavez
United States
I live just south of Chicago. Although I work in the social service field at a non-profit agency, my other passion is cooking.