Grammy's Kitchen · Beef Stew · Slow-Cooker Beef Stew
One of 148 beef stew recipes we measured
from www.eatingwell.com
8 cooks on www.eatingwell.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 | 39% | 71% |
| fat | 4% | 3% |
| aromatics | 24% | 23% |
| salt | 0% | 0% |
| thickener | 4% | 1% |
| vegetables and beans | 83% | 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.
| 1361 g | 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces |
| 6 g | 1 teaspoon salt, divided |
| 2 g | 1 teaspoon ground pepper, divided |
| 60 g | 0.5 cup all-purpose flour |
| 54 g | 4 tablespoons extra-virgin olive oil, divided |
| 150 g | 1 large onion, halved and sliced |
| 680 g | 1.5 pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces |
| 454 g | 1 pound carrots, cut into 2-inch lengths |
| 177 g | 0.75 cup red wine |
| 360 g | 1.5 cups low-sodium beef broth |
| 170 g | 1 (6 ounce) can tomato paste |
| 2 g | 1 teaspoon dried thyme |
| 1 g | 1 small bay leaf |
| Chopped fresh parsley for garnish |
Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I fully admit, I'm not a cook. I rarely try any recipes that need more than 4 ingredients (my poor hubby!). Today I was inspired to give it a try, and came across this recipe. NOW I UNDERSTAND why people actually enjoy cooking. Lol. This was fantastic- the com” — a cook, 5★
“My only suggestion is to cube the meat and vegetables first, so they are all the size of sugar cubes. Not only does it cook evenly and faster but it allows all the ingredients to join together on a tablespoon. Now we have a real harmony in my mouth.” — a cook, 5★