American
Classic Beef Stew
Ingredients
The quantities follow this count.
How to cook it
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Cut the beef into 1-inch cubes, pat dry, and toss with the flour, salt, and pepper.
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Heat the olive oil in a heavy pot over medium-high and brown the beef in batches, then set it aside.
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Lower the heat to medium, cook the onion and garlic 4 minutes, then stir in the tomato paste for 1 minute.
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Return the beef, pour in the broth and Worcestershire, add the thyme and bay leaves, and bring to a simmer.
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Cover and cook gently for 90 minutes, then add the carrots, celery, and potatoes and simmer uncovered until everything is tender, about 40 minutes.
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Stir in the peas, cook 5 minutes, discard the bay leaves, and serve hot.
Watch how to cook Classic Beef Stew
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Classic Beef Stew, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Classic Beef Stew carries gluten and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Sweet Potato and Black Bean Stew |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Sweet Potato and Black Bean Stew |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 390 kcal
- Protein
- 30 g
- Carbs
- 26 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 680 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Classic Beef Stew takes about 150 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.