Grammy's Kitchen · Beef Stew · Beef Bourguignon
One of 148 beef stew recipes we measured
from www.culinaryhill.com
It ranks #1 of 148 for gravy quality among the beef stew recipes we compared. 15 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 42% | 71% |
| fat | 0% | 3% |
| aromatics | 8% | 23% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 28% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.7 | 0.5 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 1 (3 to 4 pound) boneless beef chuck roast ((see note 1)) |
| Salt and freshly ground black pepper | |
| 113 g | 4 slices bacon ((about 4 ounces)) |
| 6 g | 2 cloves garlic (minced) |
| 236 g | 1 cup red wine ((see note 2)) |
| 480 g | 2 cups beef broth |
| 16 g | 1 tablespoon tomato paste |
| 1 g | 1 sprig fresh thyme (or 1/2 teaspoon dried) |
| 244 g | 4 large carrots (peeled and cut oblique) |
| 227 g | 8 ounces white button mushrooms (trimmed and halved) |
| 113 g | 1/2 cup frozen pearl onions ((4 ounces, see note 3)) |
| Mashed potatoes |
Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi David, thank you so much for your comment, I’m sorry your roast is taking longer to cook. My team and myself have made this recipe many times and it’s cooked close to the 3 1/2 hour mark. Your roast may be larger than the 3-4 pound ones we used, or it may b” — a cook
“Hi Jeanne! Thanks for writing. I haven’t tried it in a slow cooker yet. I don’t see why it wouldn’t work well. I would follow the recipe through simmering in step 5. I would then transfer everything to the slow cooker, add the beef, bacon, carrots, mushrooms, ” — a cook