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Classic Beef Stew

Betty Crocker Kitchens
Updated Sep 21, 2021
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It's hard to say what's better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you're lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there's no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!

More About This Recipe

  • 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.

Classic Beef Stew

  • Prep Time 25 min
  • Total 3 hr 45 min
  • Servings 4
  • Ingredients 14
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • Step 
    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.

Nutrition

350 Calories
17g Total Fat
24g Protein
24g Total Carbohydrate
4g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    A classic flour and water slurry is a good way to thicken a beef 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.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    To save time, use a 1-pound bag of frozen mixed vegetables instead of 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 the recipe.
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