Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, deeply flavored beef stew with tender meat, potatoes, carrots, and peas in a wine-based broth. Comforting and satisfying, ideal for cooler weather or when you want a hearty one-pot meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- 1 lb beef blade or chuck roast (cut into 1" cubes)
- salt and pepper
- 2 ribs celery (sliced)
- 2 large carrots (peeled and chopped)
- ½ onion (finely chopped)
- 2 teaspoons finely minced garlic
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ cup dry red wine
- 2 cups low sodium beef broth
- 2 tablespoons corn starch
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 lb baby potatoes, quartered
- 1 cup frozen peas
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1273mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 47mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.