Grammy's Kitchen · Beef Stew · Baked Beef Stew
One of 148 beef stew recipes we measured
from www.allrecipes.com
It ranks #1 of 148 for gravy quality among the beef stew recipes we compared. 271 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 27% | 71% |
| fat | 0% | 3% |
| aromatics | 17% | 23% |
| sweetener | 1% | 0% |
| salt | 1% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 137% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.5 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds beef stew meat, cut into 1 inch cubes |
| 411 g | 1 (14.5 ounce) can diced tomatoes with juice |
| 237 g | 1 cup water |
| 3 tablespoons instant tapioca | |
| 8 g | 1 tablespoon beef bouillon granules |
| 8 g | 2 teaspoons white sugar |
| 9 g | 1.5 teaspoons salt |
| 1 g | 0.25 teaspoon ground black pepper |
| 244 g | 4 carrots, cut into 1 inch pieces |
| 80 g | 2 strips celery, cut into 3/4 inch pieces |
| 510 g | 3 potato, peeled and cubed |
| 150 g | 1 onion, roughly chopped |
| 40 g | 1 slice bread, cubed |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I took the advice of others & made a few changes. First I dredged my beef in a flour/salt/pepper mixture, then I browned it in a Dutch oven in 1/4 c. peanut oil. I set the meat aside, then added 1 c. water & 1 tbsp. beef base to the drippings in the Du” — a cook, 5★
“Good base recipe, you can definitely make your own modifications. I add about half a cup of dry red wine. I also boil my water first and then add about four beef bullion cubes (instead of granules), get a broth going, and then stir in a few tablespoons of cold” — a cook, 4★