For a richer flavor, consider searing the beef in bacon fat instead of olive oil. Adding a splash of red wine during the onion sauté step can add depth and complexity to the stew. If you prefer a thicker stew, add an extra teaspoon of cornstarch mixed with cold water during the last 30 minutes of cooking. Serve hot with a side of crusty bread for soaking up the delicious gravy.
Ted's Beef Stew
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PREP TIME30 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 40 mins
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SERVING6 People
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VIEWS123
Savor the rich and comforting flavors of our Beef Stew, a timeless classic elevated with aromatic herbs and tender vegetables. Perfect for a cozy night in, this stew promises a symphony of savory goodness in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol152 mg
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Fiber8 g
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Protein52 g
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Saturated Fat20 g
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Sodium1137 mg
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Sugar7 g
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large resealable plastic bag, combine the flour, garlic powder, 1 teaspoon of sea salt, and 1 teaspoon of freshly ground black pepper. Add the cubed beef and shake vigorously to ensure each piece is thoroughly coated. (5 minutes)
02
StepHeat the olive oil in a large, heavy-bottomed stockpot or Dutch oven over medium heat. Brown the beef in batches to avoid overcrowding, transferring the browned beef to a plate lined with paper towels. Add the minced onion to the pot and cook until softened and lightly browned, about 5-7 minutes. (15 minutes)
03
StepPour the beef broth into the stockpot, scraping up any browned bits from the bottom of the pot. Stir in the crushed rosemary, thyme, and bay leaves. Season generously with salt and freshly ground black pepper. Return the browned beef to the pot. (5 minutes)
04
StepBring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, or until the beef is tender. (60 minutes)
05
StepAdd the cubed potatoes, chopped carrots, and celery to the pot. In a small bowl, whisk together the cornstarch and cold water until smooth, then stir this mixture into the stew to thicken it. (10 minutes)
06
StepCover the pot and continue to simmer for an additional 45 minutes, or until the vegetables are tender. (45 minutes)
07
StepStir in the frozen peas and cook for another 15 minutes, or until heated through. Remove the bay leaves before serving. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Kaylin Lind
May 17, 2025This stew is amazing! The beef was so tender, and the broth was incredibly flavorful. I'll definitely be making this again!
Candace Rippin
May 10, 2025I added a splash of red wine as suggested, and it really took the stew to the next level. Thanks for the tip!
Verlie Bailey
Apr 27, 2025This recipe is a keeper. I made a double batch and froze half for later.
Lupe Bernhard
Mar 3, 2025Easy to follow and tastes delicious. I added some parsnips as another reviewer mentioned.
Reid Aufderhar
Dec 16, 2024I love this recipe! I've made it several times and it always turns out perfect.
Margarete Haley
Nov 18, 2024I substituted sweet potatoes for the russet potatoes, and it was a delicious twist on the classic recipe.
Alexandro Frami
Oct 2, 2024My family loved this stew! It's the perfect comfort food for a cold winter evening.
Bessie Walker
Jun 13, 2024I found that 1 hour of simmering wasn't quite enough to make the beef as tender as I like it. Next time, I'll simmer it for 1.5-2 hours.
Javonte Mcclure
Apr 13, 2024I used bone-in beef shanks for extra flavor, and it was incredible! Highly recommend.
Zoila Toy
Mar 12, 2024I added a pinch of smoked paprika for a hint of smokiness, and it was a great addition.