Grammy's Kitchen · Beef Stew · Classic Beef Stew
One of 34 beef stew recipes we measured
from www.food.com
It ranks #2 of 34 for tenderness among the beef stew recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 237% | 97% |
| fat | 5% | 3% |
| aromatics | 40% | 23% |
| acid | 7% | 0% |
| salt | 3% | 0% |
| vegetables and beans | 142% | 83% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | 1/4 cup all-purpose flour |
| 1 g | 1/4 teaspoon fresh ground pepper |
| 454 g | 1 lb stewing beef, trimmed and cut into inch cubes |
| 23 g | 5 teaspoons vegetable oil |
| 30 g | 2 tablespoons red wine vinegar |
| 236 g | 1 cup red wine |
| 840 g | 3 1/2 cups beef broth |
| 2 g | 2 bay leaves |
| 150 g | 1 medium onion, peeled and chopped |
| 305 g | 5 medium carrots, peeled and cut into 1/4-inch rounds |
| 340 g | 2 large baking potatoes, peeled and cut into 3/4-inch cubes |
| 12 g | 2 teaspoons salt |
| 8 g | 1 tablespoon cajun seasoning (to taste) |
| 33 g | 2 tablespoons tomato paste |
Method: 3 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.