This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. &mdash;Alberta McKay, Bartlesville, Oklahoma

Classic Beef Stew

beef stew meat,

canola oil

onions

(14-1/2 ounces) diced tomatoes, undrained

(10-1/2 ounces) condensed beef broth, undiluted

tapioca

garlic clove,

parsley flakes

salt

pepper

bay leaf

carrots,

potatoes,

celery (1-inch lengths)

SO good!  This is my go to for winter entertaining.  Guests walk in to great aroma and dinner is in the oven leaving us free to entertain!  Cook time is spot on so easy to plan on time dinner arrival.  I sometimes do a light dredge in seasoned flour on the beef and deglaze with a little red wine.  I also use a can of beef consommé for part of the broth.  We like our stews a little soupier so we can sop up with bread, so I do not add thickeners.  Thanks for the amazing recipe!

Best Beef Stew ever! Didn't change a thing! Great flavor, easy, everyone raved about it. I thought it might need a little more liquid when I put the veggies in, but it really didn't, so it was a littler soupier than if I had left well alone.

This was good. I usually make beef stew in the slow cooker, but thought I'd mix it up by trying a different recipe.  I didn't change a thing in the recipe. We liked this, and will make it again.

I've been looking for a good beef stew recipe for years, and my family LOVED this. It was wonderfully flavored, tender, and perfectly thickened. As others mentioned, the key is using tapioca rather than flour to thicken the "gravy." I did make the following changes based on reviews and/or my own preferences:  I used Adolph's tenderizer on the meat before browning and omitted the salt. As recommended, I increased the liquid (to 3 cups) by combining 2 3/4 c. of water with 1/4 c. of balsamic vinegar and 1 T. beef bouillon granules. I increased the amount of garlic to 6 and flattened them rather than mincing. I added an extra bay leaf, measured the carrots to 1-lb, and increased the celery to 1 1/2 cups.  I added all the veggies at the beginning and cooked everything for two hours in a cast iron Dutch oven, and they did not overcook at all. I will double the recipe next time, because this barely fed our family of 6 with conservative serving portions.

I made various tweaks based on several reviews.  I also did cut this recipe in half.I first coated the beef with flour and a little salt and pepper.  I browned it in 1 tbsp canola oil.  (medium-high heat, turning after about 1-2 minutes).  I removed the beef, then put in the garlic and 1/8 C red wine and let it cook for about 1 minutes.  I then added all the ingredients stated above back into the pan and brought it to a boil.  Instead of just dried parsley, I did use 1/2 tbsp Italian mix (and omitted the bay leaf).  Per others' suggestions I used the entire can of broth, and added in an additional 1/8C of wine.My oven runs a tad hot, so I cooked it at 340deg for 45 minutes, added in the veggies, then cooked for an additional 1 hour.  I turned off the oven and kept it in there for an additional 15 minutes with the residual heat while I baked some biscuits to go with the stew.IT WAS SO GOOD.  Beef was so tender, the flavor was delicious.  It had a slightly thick base, but not too thick.  It was perfect for a cold rainy night.  I will DEFINITELY be making this again.

This was easy and delicious! I used a chuck roast instead of stew meat since it was so much less expensive. My house smelled delicious, I also doubled the beef consommE  others recommended and also used a bit of merlot. I did toss the cut meat in flour with a bit of salt and pepper. My family loved it, and I served the leftovers the next day over mashed potatoes. Delicious!!

This was a very good recipe. It truly is a classic beef stew in terms of ingredients. I love that it just bakes in the oven - so easy! This turned out really well.

I love beef stew. This recipe had a delicious flavor and aroma. While it was cooking I was counting down the minutes until it was done.

I've never used Tapioca in a Beef Stew. I assume that is to thicken it--correct? Sometimes I brown my meat with flour in the oil, but you have to be careful not to burn it. Adding the Tapioca sounds easier. Also I use about 2 Tablespoons of 57 Sauce and have put a 2 cups of V-8 juice in it without using the chopped tomatoes as this recipe calls for.  That's just a couple of ideas for variety~

Easy recipe. I added a few squirts of Worcestershire Sauce to the recipe. It was delicious.

This is an excellent dish for cold winter days.  A real stick to your ribs kind of dish.It is so good and so easy to put together.

I followed the recipe except for adding more beef broth and about 1/2 cup of red wine. I also used a can of Rotel fire roasted tomatoes with chilies in place of the stewed tomatoes and dredged the meat in flour before browning. This was an excellent beef stew.  My husband absolutely loved it!

Made this for dinner tonight and everyone loved it!! Only changes I made is I floured the beef before browning and added a little merlot wine. It was delicious and the beef was so tender!! So worth the extra cooking time!

I made this tonight.  I didn't have the can of diced tomatoes so I used fresh chopped tomatoes and a small can of V8 juice.  Other than that I followed the recipe exactly.  This was so good.  Even my picky son ate it all up.  I served it with a crusty French bread.  A green salad would also be a good accompaniment.

I've made this stew before. It is yummy. Yes, I'll make it again.

This is my "go-to" beef stew recipe. It works well also in the slow cooker.

An extra special meal when the weather turns cool.

Took this to a potluck last night and everybody loved it!

Very nice! The gravy is so rich and the meat very tender and good. My addition was a splash or two of Medeira.

Wow...wow..wow! This stew was awesome!  it was a big hit with my family.

https://videodam.tmbi.com/wp-content/uploads/2020/03/ClassicBeefStew_DIYD_193_091819_H.mp4

Check out this video for how to make Classic Beef Stew

classic beef stew

Prep Time: 25 minutes

Cook Time: 2 hours

Total: 2 hours, 25 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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