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The New York Times
Old-Fashioned Beef Stew
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles beautifully.
23,361
37,309
31,482
2 hr 30 min
TOTAL TIME
454
CALORIES
$3.55
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
5 medium carrots
peeled and cut into 1/4-inch rounds
5 tsp vegetable oil
1 medium onion
peeled and chopped
2 tbsp red wine vinegar
2 tsp salt
3 1/2 cups beef broth
homemade or low-sodium canned
1 lb beef stewing meat
trimmed and cut into inch cubes
2 large baking potatoes
peeled and cut into 3/4-inch cubes
1 cup red wine
2 whole dried bay leaf
1/4 tsp pepper
1/4 cup all purpose flour
Directions
14 STEPS
15 min
PREP TIME
2 hr 30 min
COOK TIME
2 hr 30 min
TOTAL TIME
View Directions on The New York Times
Health Info
Macros
44g
CARBS
11g
FAT
34g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
WHEAT
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Frequently Asked Questions
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