Grammy's Kitchen · Beef Stew · Old-Fashioned Beef Stew
One of 148 beef stew recipes we measured
417 cooks on www.thespruceeats.com rate it 4.1★.
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 | 3% | 3% |
| aromatics | 23% | 23% |
| salt | 1% | 0% |
| thickener | 2% | 1% |
| vegetables and beans | 61% | 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.
| 41 g | 3 tablespoons vegetable oil |
| 1361 g | 3 pounds boneless chuck roast (cut into 2-inch pieces) |
| 12 g | 2 teaspoons salt |
| 7 g | 1 tablespoon freshly ground pepper |
| 300 g | 2 yellow onions (cut into 1-inch chunks) |
| 30 g | 1/4 cup flour |
| 9 g | 3 cloves garlic (minced) |
| 236 g | 1 cup red wine |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/2 teaspoon dried rosemary |
| 1 g | 1 bay leaf |
| 720 g | 3 cups beef broth |
| 510 g | 3 large russet potatoes (peeled and cut into eighths) |
| 80 g | 2 stalks celery (cut into 1-inch slices) |
| 244 g | 4 carrots (peeled and cut into 1-inch slices) |
| Garnish: fresh parsley |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe! I've been using it for quite a few years now, the only difference is instead of celery I use Bok Choy and I also use a little bit of crushed red pepper to add a little zip to it. For wine I personally use a red Zinfandel.” — a cook
“I like to add some flour while searing, Maillards reaction applies to flour too. This type of recipe is common to Belgium with Stoofvlees (stewed meat) and to France with Boeuf Bourguignon.” — a cook