Classic Beef Stew
Before cooking
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Steps as written in the recipe card.
7 stepsTiming varies by step
Ingredient prep checklist
- Garlic: 4 garlic cloves (minced)
- Carrot: 4 medium carrots (peeled and sliced on a diagonal)
- Ribs Celery: 3 celery ribs (chopped)
- Thyme: Optional: fresh thyme for garnish
Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
References
This step uses
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Full ingredient reference
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (cut into chunks)
- 4 garlic cloves (minced)
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot powder, cornstarch or other flour
cornstarch or other flour
- 1 cup red wine
- 4 cups low-sodium beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 pound baby white potatoes (halved or quartered)
- 4 medium carrots (peeled and sliced on a diagonal)
- 3 celery ribs (chopped)
- Optional: fresh thyme for garnish