Grammy's Kitchen · Beef Stew · Oven-Braised Beef Stew Made With Beef Chuck
One of 148 beef stew recipes we measured
83 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 | 79% | 71% |
| fat | 3% | 3% |
| aromatics | 21% | 23% |
| salt | 0% | 0% |
| thickener | 2% | 1% |
| vegetables and beans | 80% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds boneless beef chuck (excess fat removed and cut into 1-inch cubes) |
| 454 g | 1 pound waxy potatoes (peeled and cut into 1-inch chunks) |
| 122 g | 2 large carrots (peeled and cut into 1-inch pieces) |
| 80 g | 2 large celery ribs (chopped into 1-inch pieces) |
| 150 g | 1 medium onion (peeled roughly chopped) |
| 9 g | 3 cloves garlic (peeled and smashed) |
| 33 g | 2 tablespoons tomato paste |
| 16 g | 1 tablespoon Worcestershire sauce |
| 27 g | 2 tablespoons vegetable oil (e.g. canola) |
| 720 g | 3 cups beef stock (or broth) |
| 72 g | 1/2 cup frozen peas (thawed) |
| 22 g | 3 tablespoons flour |
| 1 g | 1 bay leaf |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/2 teaspoon dried oregano |
| 6 g | 1 tablespoon chopped fresh parsley |
| Kosher salt (to taste) | |
| Freshly ground black pepper (to taste) |
Method: 13 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like to double this recipe. After the braising step I put aside half to cool and freeze, then continue with the veggie step. then you have a 'soup base' which can be a quick meal for the second set!” — a cook
“Thank you so much for putting a pic of the ingredients as step 1! Super helpful for those who need that visual reinforcement, and is something I'm looking for now on recipe sites (for my own sanity!)” — a cook