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Beef Stew: The Basics

Hearty beef stew made with lean cuts of meat can be a healthy and tasty addition to your winter menu.
Prep Time30 minutes
Cook Time3 hours
Course: Main Course
Cuisine: International
Keyword: beef rump roast, beef stew
Servings: 6
Calories: 222kcal
Author: A. JoAnn

Equipment

  • 1 stew pot with lid

Ingredients

  • 1 ½ lbs. beef, cut into 1" cubes rump, chuck. tender roast, etc.
  • ¼ c. + 2 tbsp. flour, divided
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. thyme
  • 1 tbsp. olive oil
  • 1 qt. beef broth
  • ½ c. dry wine red or white
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 yellow onion, small, trimmed
  • 10 cloves, whole
  • 6 potatoes, medium size
  • 3 carrots, large

Instructions

  • Trim fat off beef as desired. Cut beef into 1 inch cubes.
    Fresh lean stew meat cut into one inch pieces with fat trimmed off.
  • Mix together in a small bowl: flour, 2 tsp. salt, 1/4 tsp. black pepper, 1 tsp. thyme.
  • Toss beef cubes in flour mix to coat.
    Beef cubes are sautéed in cast-iron pan.
  • Heat 1 tbsp. olive oil in stew pot. Sauté flour-covered beef cubes until lightly browned.
    Beef cubes are turned over in the pot as they brown.
  • Stud the yellow onion with the whole cloves and add to the pot.
  • Add beef broth, wine, bay leaves, and minced garlic to pot. Set heat to simmer. Place lid on pot and cook on low heat about 2 hours.
    Stock and wine is added to the pot.
  • After 2 hours, taste test broth and adjust seasonings as necessary. Clean, peel, and chop into 1 inch cubes about 6 medium-size white potatoes and 3 large carrots. Add these vegetables to the stew pot and replace lid.
  • Simmer stew another 45 minutes or until vegetables are cooked through.
    Cast-iron pot includes a heavy lid.
  • Make a slurry by adding 2 tablespoons of flour to about 1/3 c. of cold water. Whisk to mix, then whisk into the simmering stew and stir a few minutes until stew has thickened.
  • Adjust seasonings and serve.