Mom's Beef and Potato Stew

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All household cooks person their ain mentation of beef stew. Mine evolved implicit clip arsenic I tried to diagnostic the ingredients everyone likes astir -- the beef and potatoes -- and fell the ones that weren't greeted arsenic warmly: the carrots, celery and onion. My solution was to chopped the vegetables into tiny cubes that astir melt into the sauce. The vegetables are inactive there, but what stands retired are the chunks of beef and potatoes.

I commencement the stew connected the stove, past transportation it to the oven to navigator slowly. That method solves a fewer problems. First, it gets the cookware disconnected the stove truthful I tin either navigator thing other oregon cleanable up. Second, the nutrient becomes tender and stays moist due to the fact that it remains covered. Third, I don't person to interest astir evaporation: The covered cookware doesn't let the liquid to reduce.

Like astir stews, this is simply a go-to crockery that's conscionable arsenic bully aft a time oregon 2 oregon erstwhile defrosted later. You tin service it implicit atom oregon noodles, oregon conscionable arsenic is, with a greenish salad.

The look calls for double-concentrated herb paste, which comes successful a conduit and tin beryllium recovered successful the Italian conception of astir supermarkets.

The stew tin beryllium made 2 to 3 days successful beforehand and stored; oregon it tin beryllium portioned into freezer containers, cooled and frozen until acceptable to serve. Reheat successful the microwave oregon connected the stove.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-8 Makes 10 to 11 cups

2 tablespoons to 3 tablespoons mild olive oregon rootlike oil
2 mean onion, chopped into 1/4-inch dice (2 cups)
2 mean carrots, peeled and chopped into 1/4-inch dice (1 cup)
2 mean ribs celery, chopped into 1/4-inch dice (1 cup, 4 ounces)
1/8 spoon salt, oregon much to taste
1 tablespoonful double-concentrated herb paste, oregon 2 tablespoons herb paste (see headnote)
3 tablespoons flour
2 tablespoons Dijon-style mustard
3 tablespoons airy brownish sugar, oregon much to taste
2 cups lager-style beer, oregon brew of your prime (16 ounces)
Freshly crushed achromatic pepper, oregon much to taste
2 1/2 pounds to 3 pounds beef chuck, chopped into 1-inch cubes (If you are cutting the nutrient into cubes yourself, bargain 3 pounds to let for trimming)
1 cupful water, oregon much arsenic needed
2 pounds russet potatoes, peeled and chopped into 3/4-inch cubes

Nutritional Facts

Per serving (based connected 8)

Calories
450
Fat
20 g
Saturated Fat
6 g
Carbohydrates
33 g
Sodium
280 mg
Cholesterol
90 mg
Protein
30 g
Fiber
4 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published August 31, 2010

Updated March 13, 2026