Grammy's Kitchen · Beef Stew · Beef Stew
One of 148 beef stew recipes we measured
21 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 71% |
| fat | 2% | 3% |
| aromatics | 27% | 23% |
| salt | 0% | 0% |
| thickener | 3% | 1% |
| vegetables and beans | 130% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds chuck roast (cut into bite-sized pieces) |
| sea salt and freshly-cracked black pepper | |
| 14 g | 1 tablespoon butter or olive oil |
| 600 g | 2 1/2 cups beef stock |
| 454 g | 1 pound Yukon gold potatoes (cut into bite-sized pieces) |
| 227 g | 8 ounces baby bella mushrooms (halved or quartered) |
| 150 g | 1 medium white onion (diced) |
| 80 g | 2 celery stalks (diced) |
| 122 g | 2 large carrots (diced) |
| 33 g | 2 tablespoons tomato paste |
| 32 g | 2 tablespoons Worcestershire sauce |
| 2 g | 2 bay leaves |
| 20 g | 2-3 tablespoons cornstarch (plus 2-3 tablespoons cold water) |
Method: 10 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made a major boo-boo (I’m going to blame it on my brain being complete mush at the moment): I don’t know what I was thinking, but I added 2 cartons of beef broth to my crockpot this morning. So there’s roughly 8 cups in the pot, rather than 2.5 cups. I ” — a cook
“This stew was great! I’ve been looking for a good stew recipe and I think this one is a keeper! I made mine in the slow cooker (why have I never thought of doing that before?!) and used your suggestion of subbing 1 cup of red wine in for some of the beef stock” — a cook, 5★