Grammy's Kitchen · Beef Stew · Beef Stew
One of 148 beef stew recipes we measured
from www.delish.com
102 cooks on www.delish.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 185% | 71% |
| fat | 2% | 3% |
| aromatics | 25% | 23% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 88% | 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.
| 14 g | 1 tbsp. (or more) vegetable oil |
| 907 g | 2 lb. beef chuck stew meat, cut into 1" cubes |
| 150 g | 1 medium yellow onion, chopped |
| 122 g | 2 carrots, peeled, cut into rounds |
| 80 g | 2 stalks celery, chopped |
| Kosher salt | |
| Freshly ground black pepper | |
| 9 g | 3 cloves garlic, finely chopped |
| 66 g | 1/4 c. tomato paste |
| 1440 g | 6 c. low-sodium beef broth |
| 236 g | 1 c. red wine |
| 16 g | 1 tbsp. Worcestershire sauce |
| 2 g | 2 fresh thyme sprigs |
| 2 g | 2 bay leaves |
| 454 g | 1 lb. baby potatoes, halved |
| 145 g | 1 c. frozen peas |
| 25 g | 1/4 c. chopped fresh parsley |
Method: 5 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“RedSez I haven't made this yet. But I will. I think i'll make it a day ahead and wish it a Happy Honeymoon in the fridge until tomorrow. Seems like the <strong>"Soup Sayers"</strong> and <strong>"Stew Nazis" </strong>have a different idea as to what all recipe” — a cook, 5★
“I don’t use any water in soup/stew/chowder recipes even if it calls for it. I add more robust flavors with stock and/or wines. For this recipe I used 5 C Beef stock and 1 1/4 c red wine but I think almost any beef dish needs more red wine lol! But for the comm” — a cook, 5★