Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef stew loaded with tender beef chunks, potatoes, carrots, and aromatics in a rich, thickened broth. Classic comfort food that's even better the next day. Serve with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 1/4 lbs. chuck roast, (trimmed of excess fat, cut into 1 1/4-inch cubes)
- Salt (and freshly ground black pepper)
- 3 1/2 Tbsp olive oil, (divided)
- 2 cups chopped yellow onion ((1 large))
- 1 1/2 Tbsp minced garlic ((about 4 cloves))
- 1/4 cup all-purpose flour
- 1.5 Tbsp tomato paste
- 1 cup dry red wine, (such as Pinot Noir or Cotes du Rhone)
- 3 1/2 cups beef stock
- 2 tsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- 2 tsp minced fresh rosemary
- 2 bay leaves
- 20 oz. red potatoes, (scrubbed and rinsed clean)
- 14 oz. large carrots ((about 4))
- 1 Tbsp balsamic vinegar
- 2 Tbsp minced fresh parsley
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 2h 45m
- Sodium
- 712mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1858mg
- Calcium
- 83mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.