Grammy's Kitchen · Beef Stew · Vegetables and Tomatoes Beef Stew
One of 148 beef stew recipes we measured
41 cooks on www.thespruceeats.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 72% | 71% |
| fat | 4% | 3% |
| aromatics | 9% | 23% |
| salt | 0% | 0% |
| thickener | 7% | 1% |
| vegetables and beans | 78% | 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.
| 907 g | 2 pounds beef chuck (lean, cut into 1/2-inch pieces) |
| 40 g | 1/3 cup all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 40 g | 3 tablespoons extra virgin olive oil |
| 80 g | 1/2 cup onion (chopped) |
| 80 g | 2 ribs celery (cleaned, thinly sliced) |
| 6 g | 2 cloves garlic (minced) |
| 411 g | 2 14.5 ounce cans diced tomatoes |
| 118 g | 1/2 cup dry red wine (burgundy, pinot noir, or cabernet) |
| 480 g | 2 cups beef broth |
| 1 g | 1/2 teaspoon black pepper (freshly ground) |
| 2 g | 1 teaspoon dried leaf thyme |
| 150 g | 1 cup potatoes (peeled, diced) |
| 64 g | 1/2 cup carrots (diced) |
| Optional: 1/2 cup diced rutabaga (or turnip) | |
| 22 g | 3 tablespoons flour |
| 59 g | 1/4 cup water (cold) |
| 0 g | 1/2 bunch parsley, chopped; for garnishing |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Getting ready to make this for the second time. I have garden tomatoes to use so subbed them for the canned tomatoes. Peeled and diced them before adding to the stew. Used everything else as written. It was really good last time, so making it again. This time ” — a cook
“looks delicious :)” — a cook