Grammy's Kitchen · Beef Stew · No-Peek Beef Stew
One of 148 beef stew recipes we measured
from www.allrecipes.com
It ranks #1 of 148 for gravy quality among the beef stew recipes we compared. 141 cooks on www.allrecipes.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 47% | 71% |
| fat | 0% | 3% |
| aromatics | 33% | 23% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 14% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.5 | 0.5 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds beef stew meat, cut into 1 inch cubes |
| 298 g | 1 (10.5 ounce) can condensed French onion soup |
| 305 g | 1 (10.75 ounce) can condensed cream of mushroom soup |
| 128 g | 1 (4.5 ounce) can mushrooms, drained |
| 118 g | 0.5 cup dry red wine |
Method: 1 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Okay, as the recipe reads it is a good beef stew if you want basic beef stew and have 5 minutes to prep--and some days, that's just fine. Here are my adjustments to kick it up a notch or two (and these add about 10-15 minutes of prep time): 1. Brown the beef i” — a cook, 4★
“I have been making this recipe for 50 years. I got it from an ex Aunt. Every time I make it, usually for company, people rave about it. There is no browning of the meat, just long, slow cooking that tenderizes the meat and allows the juices to create a flavorf” — a cook, 5★