Classic Beef Stew

Prep 25 min
Total 3 hr 45 min
Servings 4

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it’s clear to everyone that a great meal is in the making.

By Betty Crocker Kitchens

Updated June 14, 2019

Make with

Gold Medal Flour

Ingredients

1

tablespoon vegetable oil or shortening
1

lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3

cups water
1/2

teaspoon salt
1/8

teaspoon pepper
2

medium carrots, cut into 1-inch pieces
1

large unpeeled potato, cut into 1 1/2-inch pieces
1

medium green bell pepper, cut into 1-inch pieces
1

medium stalk celery, cut into 1-inch pieces
1

small onion, chopped (1/4 cup)
1

teaspoon salt
1

dried bay leaf
1/2

cup cold water
2

tablespoons Gold Medal™ all-purpose flour

Steps

1

In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
2

Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
3

Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4

In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

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A classic flour and water slurry is a good way to thicken a stew. Be sure to bring the stew to a rolling boil and cook for about 1 minute, or just until thickened. If you cook it too long the flour will break down and the thickening will be lost.
Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving.
Chuck, tip, or round beef roast are all good choices for a long simmer. The ratio of marbled fat and collagen in the meat keep it moist and tender during a long braise.
To save time, use a 1-pound bag of frozen mixed vegetables instead of the chopping carrots, potato, bell pepper, celery and onion. There's no need to thaw the vegetables; just stir them into the beef mixture in step 3. Continue as directed in recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 6g 28% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 980mg; 41%
Potassium: 980mg; 28%
Total Carbohydrate: 24g; 8%
Dietary Fiber 4g 16% Sugars 4g
Protein: 24g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 30%; 30%
Calcium: 6%; 6%
Iron: 25%; 25%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Everything you need for a great meal can be found in bowl of beef stew. It has hearty protein, in the form of beef chuck, tip or round roast. And it’s full of nourishing vegetables, including carrots, potato, green bell pepper, celery and onion. The fragrant stock that comes together during the dish’s long simmer is a perfect complement to crusty bread, noodles or rice. This time-tested beef stew recipe will quickly become your go-to comfort meal. If you’d like to find more stew recipes, check out Betty best beef stew recipes. You’ll find be able to find trusted recipes and browse photos, reviews, tips and more.