Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	38%	71%
fat	0%	3%
aromatics	71%	23%
salt	1%	0%
thickener	2%	1%
vegetables and beans	151%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

Where it stands out

• #1 of 148 for gravy quality

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

22 g	3 tablespoons all-purpose flour
10 g	2.5 teaspoons kosher salt
	.5 teaspoon black pepper
907 g	2 pounds boneless chuck roast, cut into 1-inch cubes
	.33 cup vegetable oil
640 g	4 cups sliced yellow onion (about 2 medium onions)
340 g	1 (12-oz.) can pale beer (such as Yuengling Traditional Lager)
16 g	1 tablespoon soy sauce
16 g	1 tablespoon Worcestershire sauce
	1 tablespoon steak sauce (such as A.1. Original Sauce)
3 g	1 garlic clove, crushed
2 g	2 bay leaves
	.5 teaspoon dried thyme
907 g	2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium potatoes)
183 g	3 medium carrots, peeled and cut diagonally into 1-inch pieces
284 g	1 (10-oz.) package frozen English peas
12 g	2 tablespoons chopped fresh flat-leaf parsley (optional)

Method: 7 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was really easy to make and the recommendation to use Chuck roast instead of stew meat made a world of difference. I have tried it twice once with the Yuengling Lager and once with Double IPA with ABV around 9%, both were good, but the beer with the highe” — a cook, 5★

“Thank you for this recipe. I don’t use the deer because never bring alcohol in my house.I use beef broth. Happy new year 2025. Enjoy your stew.” — a cook, 5★