Grammy's Kitchen · Beef Stew · Beef Stew
One of 34 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 34.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 97% |
| fat | 2% | 3% |
| aromatics | 27% | 23% |
| salt | 0% | 0% |
| thickener | 3% | 0% |
| vegetables and beans | 130% | 83% |
Adapts cleanly: dairy-free, egg-free, gluten-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.
“Really wonderful! Made in my Instant Pot (using Meat/Stew setting). As recommended, I deglazed with a little red wine and threw in some fresh rosemary (thyme w/b good as well). I did decrease the Worcestershire to 1 TBS and added a large clove of garlic, ch” — a cook, 5.0★
“I have been looking at this recipe for some time now & FINALLY made it yesterday!! It was delicious! 😋 I did use 1.5 cups stock & 1 cup red wine (ok, maybe a bit more than 1 cup of wine... lol)... and I also used 50/50 Yucon Gold & Sweet Potatoes” — a cook, 5.0★