Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic beef stew with chuck roast, root vegetables, and potatoes in a velvety wine and broth base enriched with tomato paste. Herbs and slow cooking develop deep, savory flavor. Hearty, warming, and perfect for cool weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2½ pounds boneless beef chuck (cut into 1-inch pieces (1.13g))
- 2 teaspoon salt (divided)
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
- 2 medium yellow onions (chopped)
- 6 cloves garlic (minced)
- 3 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour ((30g))
- 4 cups beef broth ((1L))
- 2 cups dry red wine ((480ml))
- 1 pound Yukon potatoes (peeled and cubed (450g))
- 4 large carrots (sliced into 1/2-inch rounds (340g))
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- Chopped fresh flat-leaf parsley (for garnish)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 1546mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1336mg
- Calcium
- 62mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.