Beef, Real Simple magazine, recipes

Classic Beef Stew

Classic Beef Stew

I have never made beef stew before and thought I would give this recipe a try!  I was very happy with the outcome!  It was wonderful and hearty!   

(Source: Real Simple magazine, March 2004.)


  • 4 pounds bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 1/3 cup olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 cup of dry red wine
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • 1/2 pound baby carrots (about 2 cups)
  • 2 cups beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed


Coat the beef in the flour.  Heat a few tablespoons of the oil in a large skillet over medium-high heat.  Brown the meat, a few pieces at a time, adding more oil as necessary.  Transfer to a 4-to-6-quart slow cooker.  Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.  Stir in the tomato paste and coat the onions; transfer to the cooker.  Pour the wine into the skillet and scrape up any browned bits; add to the cooker.  Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.  Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.  Add the peas and heat through.

Note:  For the wine, I used a Merlot.  If you can purchase the meat already cut, it would definitely save on time!


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