Grammy's Kitchen · Beef Stew · Irish Beef Stew
One of 148 beef stew recipes we measured
from www.eatingwell.com
38 cooks on www.eatingwell.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 | 97% | 71% |
| fat | 3% | 3% |
| aromatics | 16% | 23% |
| salt | 0% | 0% |
| thickener | 2% | 1% |
| vegetables and beans | 96% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1021 g | 2.25 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces |
| 4 g | 0.75 teaspoon salt |
| 1 g | 0.5 teaspoon ground pepper |
| 27 g | 2 tablespoons canola oil, divided |
| 150 g | 1 small yellow onion, chopped |
| 183 g | 3 medium carrots, diagonally sliced into 1-inch pieces |
| 120 g | 3 stalks celery, cut into 1-inch pieces |
| 16 g | 1 tablespoon tomato paste |
| 1 (12 fluid ounce) bottle stout beer (such as Guinness) | |
| 4 g | 2 teaspoons chopped fresh thyme |
| 960 g | 4 cups low-sodium beef broth |
| 680 g | 1.5 pounds baby Yukon Gold potatoes, halved |
| 16 g | 2 tablespoons cornstarch |
| 30 g | 2 tablespoons cold water |
| 12 g | 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm a vegetarian, hehe, but a few months ago this recipe appeared in an Eating Well email, and I passed it on to my husband. He LOVES it - he has made it 3 times already. Not only does he enjoy eating this stew, he enjoys cooking it - he whistles and sings whi” — a cook, 5★
“Amazing! Super comforting and perfect for a winter day, but honestly great for any time of year. The initial process is long, but if you make a big batch, you can freeze and enjoy anytime!” — a cook, 5★