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Classic beef stew with potatoes is an excellent cold weather comfort food. This easy beef stew recipe will warm your bones and fill your belly! | Tiny Kitchen Cuisine | https://tiny.kitchen
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** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Classic Beef Stew

Old fashioned beef stew with potatoes is an excellent cold weather comfort food. This easy beef stew recipe will warm your bones and fill your belly!
Prep Time: 40 mins
Cook Time: 2 hrs
Total Time: 2 hrs 40 mins
Yield: 6 people

Ingredients

  • 4 pounds bottom-round beef cut into 2-inch pieces
  • 1 cup flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 medium carrots cut chunky
  • 2 medium potatoes cubed
  • 6-8 medium mushrooms cut chunky
  • 1 cup frozen peas
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 bay leaf

Instructions

  • Prepare vegetables by cutting up the potatoes, carrots, and mushrooms in large chunks (about 1-inch pieces.) Set aside in a large bowl as you finish cutting them. Cut the onion last and place on top of the other vegetables.
  • Prepare the beef by trimming off any large portions of fat. Cut into large chunks (about 1 1/2 to 2-inch pieces.)
  • In your stew pot, heat 1 tbsp of butter and 1 tbsp of olive oil. Set over medium heat. (If you are using a crockpot, you will want to do this portion on the stovetop in a large skillet. Don't skip it.)
  • Lightly coat each piece of beef with flour and brown in the oil. Do this a few pieces at a time, leaving room for the beef to breathe. Add more butter and olive oil as needed. Pull browned beef and set aside in a medium bowl until all pieces are done. (If you are using a crockpot, you can pull the beef and add directly into the crockpot.)
  • Add the onions to your cooking oil. Saute until tender (about 10 minutes.)
  • Reduce heat to low. Add the tomato paste to the onions. Mix until onions are well-coated.
  • Add red wine to the onions. Stir and scrape the bottom of the pot until all the brown bits have been released. (If you are using a crockpot, transfer this mixture into your crockpot when done.)
  • Add the browned beef, potatoes, carrots, mushrooms, beef broth, bay leaf, salt, thyme, and black pepper to your stew pot. Stir.
  • Cook on low heat for 2-4 hours (or in a crockpot for 7 1/2 hours). Stir occationally to prevent burning on the bottom. The stew is considered done with the beef cubes are tender and the potatoes and carrots are soft.
  • Add in peas about 10 minutes before serving.
  • Serve with crusty bread.
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