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    You are in: Home / Recipes / Beef Stew Recipe
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    Beef Stew

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 25 mins

    20 mins

    5 hrs 5 mins

    Studentchef's Note:

    This is a good hearty meal! To save time find beef tips (aka beef stew meat) already cubed! Also, when I say large carrots or anything else, I typically mean the largest ones I can find, at least on hand.

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    Units: US | Metric


    1. 1
      In a large stock pot heat heat olive oil and add beef tips. Cook until it is ready, and then set aside the meat.
    2. 2
      Add onions and garlic and saute for five minutes. Add red wine to deglaze the bottom of the pan.
    3. 3
      Add the remaining vegetables and cook until soft. Season with salt and pepper Put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock).
    4. 4
      Cook for five hours. In the last ten to twenty minutes, add the basil. Serve warm.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on May 28, 2011


      We liked the flavor of this stew but the meat and vegetables were totally overcooked. I questioned the instructions in step 1 and wondered what "cook until ready" really meant. I decided it should be nicely browned before going to the next step. I sauteed the onions and garlic, deglazed the pan and then combined the meat, vegetables and broth. After 2 hours, the vegetables were done to our liking but the meat had a ways to go. I went ahead and let it cook 3 hours more and was unhappy with the over-cooked veggies and meat. I felt it needed more color (perhaps peas, corn, green beans) and it definitely needed to be thickened to be called a stew. This could be a great recipe with clearer directions and a few changes. Thanks for sharing. Made for RSC #16.

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    • on May 28, 2011


      My issues with this recipe are more for wording than anything else. In instruction #1 it says to 'cook (the meat) until it is ready'...does the creator of this recipe mean till the meat is fully-cooked (because cooking does continue later, when the broth is added), or just browned? Then in step #3 when the remaining vegetables are added, the instructions state to 'cook (the vegetables) until soft'. Soft vegetables to me means cooked vegetables, but then the recipe is cooked for a further 5 hours! This is far too lengthy, imho, and I stopped cooking after 2 hours as I was nearly out of liquid (and did actually add a little more to the pot to have some more gravy), my vegetables had disintegrated to nearly nothing, and the meat was starting to fall apart - not at all what I think of as a 'stew'. Also, I think the fresh basil should not have been added for last 10-20 minutes of cooking - far too long again. I think this recipe has potential, but it does need to be more carefully worded in its instructions to remove ambiguity, and the cooking time really has to be rethought.

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    • on May 28, 2011

      I think this was more of a soup than a stew. It was good though. I omitted the parsnips simply because I forgot to buy them. Made for RSC 16.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Beef Stew

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.7
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 632.3 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 1.8 g
    Sugars 3.3 g
    Protein 3.2 g

    The following items or measurements are not included:

    beef tips

    fingerling potatoes


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