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How to Make Classic Beef Stew | You Can Cook That | Allrecipes.com
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How to Make Classic Beef Stew | You Can Cook That | Allrecipes.com



Learn all the secrets to the perfect comforting classic beef stew! Read more: https://www.allrecipes.com/article/how-to-make-beef-stew/

#beefstew #stew #roast

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27 Comments

  2. MrsStrawberryLuv1

    Thank you so much that's how you got your stew to look so pretty and more healthy I bet it tast better in the oven too then on the stove I'm definitely trying the next time I cook stew yesterday I kept saying something missing it didn't have that old fashion grandma feel to it hhm the tomatoes paste was missing use everything but that and the wine I use beef broth

  6. Szilard Szabo

    great recipe! Thank you. Lard or beef tallow is superior to any oil for frying though. And much healthier.

  9. Barbara

    Omg your stew looks incredible 😋. I just made stew today but next time I WILL do it like you say. Thank you so much. I really appreciate it ☺️

  18. Angela Shoulders

    I love your enthusiasm and it did turn out wonderful. Would be helpful if you said how much of each ingredient you were adding. I figured 2-3 cups broth by watching you pour etc… but amount during video would be nice.

  19. B R

    What does one do if there's more meat to be seared?

    Do we repeat step 1 in the same pan , adding more oil?

    BTW, that does look good!

  22. Craig Campbell

    This looks great. I just wish you included amounts and temperatures. Even rough estimates would have helped

  23. Melody Nakamura

    This is in my oven cooking and will be ready soon. Smells amazing. I usually make beef stew in my crockpot but wanted to use my Dutch oven this time. I landed on this recipe. I use my own seasoning blend, no flour or cornstarch. The thickening will come from natural reduction of water and starch from veggies. I seared the meat as indicated in olive oil instead of canola oil. The caramelizing of the onion and addition of tomato paste took it to another level of flavor. I don't cook with wine so substituted balsamic vinegar. I did have to use more beef stock (I use better than bouillon) for a total of 6 cups. I also used chuck roast cut into chunks. Definitely will make this way from now on.

  26. Shari Zabroski

    Wow, this recipe was as close to perfect as it could be! We'll have to add more liquid since we love gravy, but it has everything we love. Even though our old method was pretty close to yours, going from a Dutch oven (our old preferred method) to a slow cooker (to store less cookware), it seems we need to go back to a Dutch oven for perfection. Thanks so much for your great recipe!

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