Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This simple beef stew is a bit different from the ordinary but is delicious with popovers or crusty whole grain bread. Recipe source: Bon Appetit (April 1986)

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
  3. Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
  4. Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
  5. Reduce oven temperature to 325°F.
  6. Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
  7. Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
  8. Add herbs (in cheese cloth bag) to beef with salt and pepper.
  9. Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
  10. Bake for 45-60 minutes, stirring occasionally.
  11. Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
  12. While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
  13. In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
  14. Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.


Most Helpful

Very tasty! The wine really gives it a great flavor. I did make quite a few adjustments: I wanted to crock pot it so I browned the meat in a pan, then softened the onion in the same pan using red wine to deglaze and I added celery and carrot at this point. Then all of the ingredients except for the parsley and garlic went into the crock (and I added green beans and potato). Crocked on high for around 8 hours. At that point I transferred it to the stovetop and added the garlic and parsley and more flour (w/a roux) to thicken. Easy and delicious!

PBShakes November 02, 2011

This is the Best Beef Stew, It should have more than 5 stars. It is delicious and easy to make , Don't let the number steps confuse you. I made it like the recipe said, But used shallots instead of white boiling and added them with the carrots, also added a sweet potato cut into 1 1/2inch cubes, yummy. I liked the idea of using thecheese cloth bag for the Herbs. Didn't use the fennel buib. I did add 1 1/2 tablespoons cornstarch with a little water to thicken up the gravy as it hadn't thickened during cooking, the gravy is to die for. The red wine really makes this delicious, I used Merlot for the wine. Thank you Ellie, this will be my Beef Stew recipe from now on.

Barb Gertz January 04, 2005

Excellent. I had a leftover roast with about 2 cups of broth, added the wine, spices and potatoes. We doubled the garlicin the recipe, 2 cloves to the measure of broth and wine instead of one. I just mixed a couple of tablespoons of flour with a little waterto thicken it. I did end up doubling the broth wine mixture using about 6 to 8 beef bouillioin, 2 cups of water, 1 cup of wine, and the bay leaf, thyme, and garlic again. I had a lot of roast to my broth and needed more. We loved it!

Heartsong November 11, 2009

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