Classic Beef Stew

This classic beef stew will satisfy your cravings for a big bowl of comfort food, while still allowing you to reach your goals!

Ingredients to make Classic Beef Stew:

  • 2 tbsp All-Purpose Flour
  • ½ tsp Black Pepper
  • ½ tsp Italian Seasoning
  • 16 oz Beef Stew Meat chopped into bite-size pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cups Water
  • 1 Yellow Onion chopped, (about 225 grams)
  • 4 cloves Fresh Garlic diced, (about 20 grams)
  • 6 Carrots peeled and chopped, (about 400 grams)
  • 6 Yukon Gold Potatoes peeled and chopped, (about 900 grams)
  • 3 tsp Beef Base
  • 2 Whole Bay Leaves
  • 1 tbsp All-Purpose Flour

Instructions:

  1. In a medium bowl combine flour, pepper, and Italian seasoning.
  2. Add your beef chunks into the bowl, and toss until each chunk of beef is coated in the flour seasoning.
  3. Heat a large heavy bottom stovetop pot (I like to use my dutch oven) to medium heat. Once the pot is hot, add the oil to the pot. Then immediately add your beef. Spread the beef around to cover the bottom of your pot in one even layer. Cook for 5 minutes.
  4. After 5 minutes stir the beef around, flipping to another side to cook for an additional 5 minutes. Do this one more time for another 5 minutes.
  5. You may notice that your beef is sticking to the bottom, this is ok. Once your beef is browned on several sides add 1 cup of the water to the pot. As the water gets warm it will help loosen up and burnt stuck-on pieces off the bottom. Using a heavy spatula you can scrap the stuck-on bits off the bottom. These will add incredible flavor to your stew.
  6. Now, add your onions and garlic. Allow to cook for about 5 minutes. This also adds additional flavor to your stew.
  7. After 5 minutes with only 1 cup of water, beef, garlic, and onions cooking, add your remaining ingredients: water, carrots, potatoes, onion, beef base, and bay leaves. Turn the heat up to medium-high and bring to a boil. Once boiling cover with a lid and turn the heat down to low and cook for 20 minutes.
  8. After 20 minutes remove the lid, season to taste with salt and pepper. The stew broth will thicken the longer the stew cooks. However, you can speed it up by adding a little additional flour to the stew now. Adding 1 tbsp of flour will thicken up the stock nicely!
  9. Cook with the additional flour for just a few minutes while stirring until all the additional flour is well incorporated and there are no chunks of four.
  10. Serve and enjoy. Or allow to stew on the stove at a low heat for up to 3 hours.
Classic Beef Stew
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Carrots, Potatoes, Stew
Servings: 4

Classic Beef Stew

Ingredients

  • 2 tbsp All-Purpose Flour
  • ½ tsp Black Pepper
  • ½ tsp Italian Seasoning
  • 16 oz Beef Stew Meat chopped into bite-size pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cups Water
  • 1 Yellow Onion chopped, (about 225 grams)
  • 4 cloves Fresh Garlic diced, (about 20 grams)
  • 6 Carrots peeled and chopped, (about 400 grams)
  • 6 Yukon Gold Potatoes peeled and chopped, (about 900 grams)
  • 3 tsp Beef Base
  • 2 Whole Bay Leaves
  • 1 tbsp All-Purpose Flour

Instructions

  • In a medium bowl combine flour, pepper, and Italian seasoning.
  • Add your beef chunks into the bowl, and toss until each chunk of beef is coated in the flour seasoning.
  • Heat a large heavy bottom stovetop pot (I like to use my dutch oven) to medium heat. Once the pot is hot, add the oil to the pot. Then immediately add your beef. Spread the beef around to cover the bottom of your pot in one even layer. Cook for 5 minutes.
  • After 5 minutes stir the beef around, flipping to another side to cook for an additional 5 minutes. Do this one more time for another 5 minutes.
  • You may notice that your beef is sticking to the bottom, this is ok. Once your beef is browned on several sides add 1 cup of the water to the pot. As the water gets warm it will help loosen up and burnt stuck on pieces off the bottom. Using a heavy spatula you can scrap the stuck-on bits off the bottom. These will add incredible flavor to your stew.
  • Now, add your onions and garlic. Allow to cook for about 5 minutes. This also adds additional flavor to your stew.
  • After 5 minutes with only 1 cup of water, beef, garlic, and onions cooking, add your remaining ingredients: water, carrots, potatoes, onion, beef base, and bay leaves. Turn the heat up to medium-high and bring to a boil. Once boiling cover with a lid and turn the heat down to low and cook for 20 minutes.
  • After 20 minutes remove the lid, season to taste with salt and pepper. The stew broth will thicken the longer the stew cooks. However, you can speed it up by adding a little additional flour to the stew now. Adding 1 tbsp of flour will thicken up the stock nicely!
  • Cook with the additional flour for just a few minutes while stirring until all the additional flour is well incorporated and there are no chunks of four.
  • Serve and enjoy. Or allow to stew on the stove at a low heat for up to 3 hours.

Macro Nutrition

Nutrition Facts
Classic Beef Stew
Amount Per Serving
Calories 473 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 714.2mg31%
Potassium 426.7mg12%
Carbohydrates 35.1g12%
Fiber 4.8g20%
Sugar 9.1g10%
Protein 22.2g44%
Vitamin A 17.9IU0%
Vitamin C 66.6mg81%
Calcium 17.6mg2%
Iron 15.8mg88%
* Percent Daily Values are based on a 2000 calorie diet.

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.

Fat:

The fat in this recipe comes from the beef and the oil the beef is cooked in. Adjusting the beef will also adjust the amount of protein, so you will want to keep an eye on that when making adjustments. I would not recommend adjusting the oil because you will either have too little and the beef will stick to the bottom of your pan, or you will have too much and the stew would be oily.

Carbohydrates:

The carbs in this recipe come from the potatoes and carrots. Obviously, easy ingredients to adjust to increase or decrease the carbs. If you would like you could change out the Yukon potatoes for sweet potatoes.

Protein:

The beef is the protein. Which is very easily increased or decreased. Although you will want to keep an eye on the amount of fat. By making changes to the amount of beef you will also be adjusting the fat.

Meal Prep:

Yes, this recipe is meal prep-able and will last up to 6 days in the fridge.

Freezer Friendly:

Yes, this meal is an outstanding freezer-friendly recipe and will keep in the freezer for up to 6 months.

Check out my tips and tricks for reheating and freezing your meal-prepped recipes!


If you love this classic beef stew recipe, you are going to want to check out these other beef recipes!

Beef Taco Stuffed Zucchini Boat
Stuffed Zucchini Boats
Bacon Cheeseburger Stuffed Pepper
Bacon Cheeseburger Peppers
Beef Taco Keto One Pot Meal

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