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	70%	71%
fat	5%	3%
aromatics	35%	23%
salt	1%	0%
thickener	2%	1%
vegetables and beans	136%	91%
collagen idx	0.8	0.8
marbling idx	0.5	0.5

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

Ingredients

Weights computed by us.

1361 g	3 pounds beef stew meat, cut into 1 inch cubes
12 g	2 teaspoons salt, divided
2 g	1 teaspoon ground black pepper, divided
30 g	0.25 cup all-purpose flour
57 g	0.25 cup butter
14 g	1 tablespoon vegetable oil
150 g	1 medium onion, chopped
710 g	3 cups water
227 g	1 (8 ounce) can whole peeled tomatoes
12 g	2 tablespoons chopped parsley
6 g	2 cloves garlic, minced
8 g	2 cubes beef bouillon
0 g	0.125 teaspoon dried thyme
236 g	1 cup red wine
1020 g	6 medium potatoes, cubed
366 g	6 medium carrots, chopped
240 g	6 stalks celery, chopped
320 g	2 cups pearl onions

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have made this a million times. Certainly the recipe allows you to clean out your veggie drawer which we did. I found that if I use whole tiny new potatoes the recipe will freeze just fine. If you use cut up potatoes then they fall apart when thawed and cook” — a cook, 5★

“We were snowed in when we made this, so we just pulled together what we had. We added a little extra red wine and a bay leaf in the beginning, didn't have any celery or pearl onions. We ran out of flour after working on the meat, so we thickened the stew with ” — a cook, 5★