{"id":1238851,"date":"2019-10-04T10:31:25","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/the-best-beef-stew\/"},"modified":"2024-09-05T08:23:03","modified_gmt":"2024-09-05T13:23:03","slug":"the-best-beef-stew","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/the-best-beef-stew\/","title":{"rendered":"Beef Stew"},"content":{"rendered":"<p>When chilly weather starts to creep in, only one food can really warm our bones: a hearty, flavor-packed homemade beef stew. While simmering on the stovetop, <a href=\"https:\/\/www.tasteofhome.com\/collection\/stew-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stew-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">stew recipes<\/a> fill the air with comforting aromas that make you feel cozy before you even take a bite. And then, that first bite: The meltingly tender beef mingles with chunks of starchy potatoes, sweet carrots and earthy peas in a thick broth. Pair a big bowl of stew with a slice or two of buttered homemade bread, and you&#8217;ll feel as cozy as can be.<\/p>\n<p>This is hands-down our best beef stew recipe. It manages to balance big, beefy flavors and a wine-rich sauce, all without feeling too heavy. Its complex flavor comes from paprika, rosemary and herbes de Provence, a unique spice blend typically made with rosemary, thyme, oregano and lavender. But our recipe for beef stew&#8217;s real secret ingredient is a splash of balsamic vinegar\u2014swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish.<\/p>\n<h2>Beef Stew Ingredients<\/h2>\n<ul>\n<li><strong>Beef stew meat:<\/strong> Make sure you&#8217;re <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-beef-stew-meat\/\" data-name=\"www.tasteofhome.com\/article\/are-you-using-the-right-beef-stew-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\">using the right beef stew meat<\/a>. Chuck roast is our go-to choice for a tender, flavorful homemade beef stew, but a bottom round or rump roast is equally suitable. You can buy prepackaged stew meat or cut a roast into 1-inch cubes at home.<\/li>\n<li><strong>Vegetables:<\/strong> Tender potatoes, onions, carrots and peas give the stew body and texture. Yukon Gold potatoes or waxy red potatoes are the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-every-type-of-potato\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-every-type-of-potato\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of potatoes<\/a> for stew, as they hold their form instead of breaking down as starchy russet potatoes do. Of course, you can skip the potatoes and swap in other root vegetables like sweet potatoes, turnips or parsnips.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour coats the beef, helping it brown and achieve a flavorful crust. It&#8217;s also added at the end to thicken the stew.<\/li>\n<li><strong>Seasonings:<\/strong> This best beef stew recipe is seasoned with garlic, salt, smoked paprika, herbes de Provence, fresh rosemary and bay leaves.<\/li>\n<li><strong>Tomato paste:<\/strong> Tomato paste adds body to the stew and infuses the cooking liquid with a tomatoey flavor. If you don&#8217;t have any on hand, try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-tomato-paste\/\" data-name=\"www.tasteofhome.com\/article\/substitute-for-tomato-paste\/\" data-module=\"content engagement\" data-position=\"embedded links\">tomato paste substitutes<\/a>.<\/li>\n<li><strong>Red wine and beef broth:<\/strong> Red wine and beef broth create the liquid base for this stew. The acidic red wine helps break down the tough muscle fibers in the beef, ensuring it will turn out tender. Feel free to use any dry red wine, like pinot noir, cabernet sauvignon or merlot.<\/li>\n<li><strong>Balsamic vinegar:<\/strong> If this recipe for beef stew can be known for a secret ingredient, it would be balsamic vinegar. The flavor is complex\u2014simultaneously sweet, savory, tangy and slightly smoky. Check the label for an IGP designation, which indicates the vinegar was produced in Modena, Italy (an area known for its high-quality balsamic).\u00a0 Red wine vinegar isn&#8217;t nearly as complex but works as a substitute.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040034 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_1.jpg?fit=700%2C1024\" alt=\"Top view of a kitchen counter with ingredients for cooking. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, toss the beef with 1\/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour with the paprika. Add the beef pieces to the bowl, a few at a time, turning until they\u2019re lightly coated.<\/p>\n<p><em>Test Kitchen Tip:<\/em> Coating the beef in paprika-spiced flour adds a delicious smoky flavor. The flour helps the meat brown and caramelize, adding depth to the stew and giving the meat a nice, dark color.<\/p>\n<h3>Step 2: Brown the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040035 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_2.jpg?fit=700%2C1024\" alt=\"A green Dutch oven on a marble countertop containing seared beef chunks with a brown crust. Next to the pot is a wooden plate with silver tongs resting on it.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, brown the beef in oil over medium heat.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Make sure to leave space between the beef pieces. Overcrowding the pan will cause the meat to steam instead of brown. If needed, brown the beef in batches.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040036 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_3.jpg?fit=700%2C1024\" alt=\"A green-handled pot placed on a white marble surface contains seared beef chunks, minced garlic, tomato paste, and herbs. A brown wooden spoon rest with a white spatula lies beside the pot.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the tomato paste, herbes de Provence and garlic, cooking until fragrant and the color of the beef darkens slightly.<\/p>\n<h3>Step 3: Deglaze the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040037 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_4-scaled.jpg?fit=700%2C1024\" alt=\"A person is pouring a dark liquid, possibly red wine, into a pot containing chunks of meat coated in spices, on a marble countertop. A wooden spoon rests by the side along with a small dish holding a block of butter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour in the wine and cook until the mixture just comes to a boil. Simmer until reduced by half, about five minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Make sure to scrape up all the bits and pieces that have crusted to the bottom of the Dutch oven. They&#8217;re known as <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/\" data-module=\"content engagement\" data-position=\"embedded links\">fond<\/a> and have tons of flavor!<\/p>\n<h3>Step 4: Simmer the stew<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040038 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_5.jpg?fit=700%2C1024\" alt=\"A large pot of rich, red stew containing chunks of meat, garnished with bay leaves and herbs, sits on a white marble countertop. A wooden spoon rests on a wooden holder to the side. A small pitcher filled with broth or sauce is nearby.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the beef broth, bay leaves and 1 teaspoon rosemary, and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Let the stew simmer until the meat is almost tender, about 1 hour and 30 minutes.<\/p>\n<h3>Step 5: Add the veggies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040039 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_6.jpg?fit=700%2C1024\" alt=\"A green-handled pot on a marble countertop contains a stew with large chunks of onions, carrots, and potatoes in a brown broth. A wooden spoon rests on a small wooden tray, beside the pot. The vegetables appear to be in the process of being cooked.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the potatoes, onions and carrots to the stew. Cover the Dutch oven, and simmer until the meat and vegetables are tender, about 30 minutes longer.<\/p>\n<h3>Step 6: Add the finishing touches<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040040 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_7.jpg?fit=700%2C1024\" alt=\"A green bowl containing a creamy, seasoned mixture with herbs, and a fork resting inside. Next to the bowl, there is a small lid with some residue on it, all set on a white marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pick out and discard the bay leaves. In a small bowl, mix the remaining rosemary, salt and flour. Add the cold water and balsamic vinegar and stir until smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040041 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_8.jpg?fit=700%2C1024\" alt=\"A green pot filled with a rich, brown beef stew containing chunks of meat, diced potatoes, carrots, and peas, sits on a white marble surface. A wooden spoon rests in the stew.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the mixture into the stew and bring it to a boil. Add the peas and cook, stirring, until the stew is thickened, about two minutes. If desired, top with additional fresh rosemary before serving.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use a slow-cooker:<\/strong> To make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-beef-stew\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-beef-stew\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker beef stew<\/a>, brown the meat and deglaze the pan as directed. Transfer the mixture to a 5-quart slow cooker with the beef broth, bay leaves and rosemary as well as the potatoes, onions and carrots. Cover and cook on low for seven to eight hours, or until the meat and vegetables are tender. Add the peas and the mixture of rosemary, salt, flour, water and balsamic vinegar. Cook on high until thickened.<\/li>\n<li><strong>Prep dumplings:<\/strong> Make the homemade dumplings from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-stew-with-herb-dumplings\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-stew-with-herb-dumplings\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef stew with dumplings<\/a> recipe (a combination of flour, baking powder, salt, herbs, shortening and milk). Drop the herby dumplings into the stew for the last 15 to 20 minutes.<\/li>\n<li><strong>Use cabbage:<\/strong> Add shredded cabbage alongside the potatoes, onion and carrots to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-cabbage-stew\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-cabbage-stew\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef cabbage stew<\/a>.<\/li>\n<li><strong>Try it with barley:<\/strong> Add pearl barley to turn this recipe for beef stew into a hearty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-barley-stew\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-barley-stew\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef barley stew<\/a>.<\/li>\n<li><strong>Make it an Irish dish:<\/strong> To turn this recipe into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/irish-beef-stew\/\" data-name=\"www.tasteofhome.com\/recipes\/irish-beef-stew\/\" data-module=\"content engagement\" data-position=\"embedded links\">Irish stew<\/a>, use lamb instead of beef and stout beer instead of wine.<\/li>\n<\/ul>\n<h2>How to Store Beef Stew<\/h2>\n<p>Store leftover homemade beef stew in an airtight container in the refrigerator for up to four days. To reheat the stew, simmer it in a covered pan on the stovetop until heated through.<\/p>\n<h3>Can you make beef stew ahead of time?<\/h3>\n<p>We recommend making our best beef stew recipe ahead of time, if you can. As with most stew recipes, beef stew actually tastes better when the flavors have time to come together in the fridge overnight.<\/p>\n<h3>Can you freeze beef stew?<\/h3>\n<p>You can freeze homemade beef stew in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight before reheating.<\/p>\n<h2>Beef Stew Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2040043 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_10.jpg?fit=700%2C1024\" alt=\"A bowl of hearty beef stew filled with chunks of tender beef, diced potatoes, carrots, peas, and onions, garnished with fresh rosemary. The bowl sits on a wooden cutting board with another identical bowl partially visible in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you make beef stew without wine?<\/h3>\n<p>To make the best beef stew recipe without wine, substitute an equal quantity of beef broth and add a tablespoon or so of vinegar. The red wine adds flavor to the stew, but its primary purpose is to tenderize the meat&#8217;s tough muscle fibers. Adding a little vinegar will introduce the same level of acidity to the simmering broth. If you&#8217;re not averse to cooking with alcohol, you can substitute a dark beer like a porter or Irish stout for the wine.<\/p>\n<h3>What&#8217;s the best kind of beef for beef stew?<\/h3>\n<p>We recommend using chuck roast, a muscle from the cow&#8217;s front shoulder. This tough cut has a lot of connective tissue, which releases collagen as it cooks to create a smooth, gelatin-rich broth. A round (or rear muscle) also works well but won&#8217;t be as tender or flavorful. If you see precut packages labeled &#8220;beef stew meat&#8221; at the store, ask your butcher what type of meat is included.<\/p>\n<h3>How do you thicken stew?<\/h3>\n<p>This recipe for beef stew gets its thick consistency from a combination of flour, tomato paste and the potatoes&#8217; natural starches. If the stew isn&#8217;t thick enough for your liking, try simmering it, uncovered, to evaporate some of the cooking liquid. You can also use one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to thicken sauce<\/a>, including swapping in cornstarch to make gluten-free stew.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. \u2014James Schend, Dairy Freed<\/p>\n","protected":false},"author":7970,"featured_media":2039860,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,304328,305271,304993,304998,304292,305487,304007,304338,305334,303966,305003,304988,305004,340638,303887,306848,305353,304268,307307,324623,306794,304005,303883],"categories-v2":[308623,310347,313028,308988,308984,308481,309216,308940,308945,308305,310796,308554,308992,309337,308495,308949,308935,308951,340804,308478,309603,309362,259483,310342,309177,313023,308549,308476],"coauthors":[50034,343490],"recommended_recipes":[{"post_title":"Slow-Cooker Beef Stew","post_link":"\/recipes\/slow-cooker-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Beef-Stew_EXPS_FT24_21539_EC_040924_2.jpg"},{"post_title":"Favorite Hamburger Stew","post_link":"\/recipes\/favorite-hamburger-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Hamburger-Stew_EXPS_FT24_21692_ST_0308_1.jpg"},{"post_title":"Irish Beef Stew","post_link":"\/recipes\/irish-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Irish-Beef-Stew_EXPS_THVP24_41301_MR_01_03_24_IrishBeefStew_2.jpg"},{"post_title":"Beef Cabbage Stew","post_link":"\/recipes\/beef-cabbage-stew\/","post_image":"\/wp-content\/uploads\/2025\/01\/Beef-Cabbage-Stew_EXPS_TOHD24_5599_KristinaVanni_6.jpg"},{"post_title":"Sweet-and-Sour Beef Stew","post_link":"\/recipes\/sweet-and-sour-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-and-Sour-Beef-Stew_EXPS_HSCBZ19_86579_B07_17_6b.jpg"},{"post_title":"Best Ever Roast Beef","post_link":"\/recipes\/best-ever-roast-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Best-Ever-Roast-Beef_EXPS_TOHCA22_59346_E08_26_3b.jpg"},{"post_title":"Curried Beef Stew","post_link":"\/recipes\/curried-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/04\/Curried-Beef-Stew_EXPS_DIYD19_115464_E09_17_6b.jpg"},{"post_title":"Beef and Biscuit Stew","post_link":"\/recipes\/beef-and-biscuit-stew\/","post_image":"\/wp-content\/uploads\/2025\/01\/Beef-and-Biscuit-Stew_EXPS_ODM25_4554_DR_11_19_02b.jpg"},{"post_title":"Our Best Beef Recipes","post_link":"\/collection\/best-beef-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps185708_TH153340B09_26_2b.jpg"},{"post_title":"20 Most Popular Beef Stew Recipes For Your Slow Cooker","post_link":"\/collection\/most-popular-beef-stew-recipes-for-your-slow-cooker\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stephanie-s-Slow-Cooker-Stew_EXPS_SSCBZ18_39548_C08_29_10b.jpg"},{"post_title":"Hearty Beef & Sweet Potato Stew","post_link":"\/recipes\/hearty-beef-sweet-potato-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps81733_TH153343B04_16_6b.jpg"},{"post_title":"Beef Barley Stew","post_link":"\/recipes\/beef-barley-stew\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_1338_KristinaVanni_1.jpg"},{"post_title":"Ravin' Good Stew","post_link":"\/recipes\/ravin-good-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps36732_UH153291D05_01_3b.jpg"},{"post_title":"Hearty Beef Stew","post_link":"\/recipes\/hearty-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4012_RM2003C47A.jpg"},{"post_title":"Roast Beef Stew","post_link":"\/recipes\/roast-beef-stew\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"French Beef Stew","post_link":"\/recipes\/french-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19193_SCZ960351D149.jpg"},{"post_title":"Beef and Lamb Stew","post_link":"\/recipes\/beef-and-lamb-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Beef-and-Lamb-Stew_exps44991_ESC1801517D36_RMS.jpg"},{"post_title":"Hearty Beef Vegetable Stew","post_link":"\/recipes\/hearty-beef-vegetable-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22726_LT10502D29C.jpg"},{"post_title":"Sweet Beef Stew","post_link":"\/recipes\/sweet-beef-stew\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hearty Ground Beef Stew","post_link":"\/recipes\/hearty-ground-beef-stew\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/the-best-beef-stew\/","name":"Beef Stew","datePublished":"2019-10-04","dateModified":"2024-09-05","prepTime":"PT30M","cookTime":"PT02H00M","totalTime":"PT02H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Treat yourself to an oh-so-satisfying Sunday dinner with our best beef stew recipe. The secret to this stew's success is the balsamic vinegar, which adds complexity and brightens up the beefy, wine-rich broth.","recipeIngredient":["1-1\/2 pounds beef stew meat, cut into 1-inch cubes","1\/2 teaspoon salt, divided","6 tablespoons all-purpose flour, divided","1\/2 teaspoon smoked paprika","1 tablespoon canola oil","3 tablespoons tomato paste","2 teaspoons herbes de Provence","2 garlic cloves, minced","2 cups dry red wine","2 cups beef broth","1-1\/2 teaspoons minced fresh rosemary, divided","2 bay leaves","3 cups cubed peeled potatoes","3 cups coarsely chopped onions (about 2 large)","2 cups sliced carrots","2 tablespoons cold water","2 tablespoons balsamic or red wine vinegar","1 cup fresh or frozen peas","Additional fresh rosemary, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the beef","text":"In a small bowl, toss the beef with 1\/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour with the paprika. Add the beef pieces to the bowl, a few at a time, turning until they\u2019re lightly coated. Test Kitchen Tip: Coating the beef in paprika-spiced flour adds a delicious smoky flavor. The flour helps the meat brown and caramelize, adding depth to the stew and giving the meat a nice, dark color.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brown the beef","text":"In a Dutch oven, brown the beef in oil over medium heat. Editor's Tip: Make sure to leave space between the beef pieces. Overcrowding the pan will cause the meat to steam instead of brown. If needed, brown the beef in batches. Stir in the tomato paste, herbes de Provence and garlic, cooking until fragrant and the color of the beef darkens slightly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Deglaze the pan","text":"Pour in the wine and cook until the mixture just comes to a boil. Simmer until reduced by half, about five minutes. Editor's Tip: Make sure to scrape up all the bits and pieces that have crusted to the bottom of the Dutch oven. They're known as fond and have tons of flavor!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_4-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the stew","text":"Add the beef broth, bay leaves and 1 teaspoon rosemary, and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Let the stew simmer until the meat is almost tender, about 1 hour and 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the veggies","text":"Add the potatoes, onions and carrots to the stew. Cover the Dutch oven, and simmer until the meat and vegetables are tender, about 30 minutes longer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the finishing touches","text":"Pick out and discard the bay leaves. In a small bowl, mix the remaining rosemary, salt and flour. Add the cold water and balsamic vinegar and stir until smooth. Pour the mixture into the stew and bring it to a boil. Add the peas and cook, stirring, until the stew is thickened, about two minutes. If desired, top with additional fresh rosemary before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Beef-Stew_FT24_242973_EC_0823_7.jpg?fit=700,1024"}],"recipeYield":"6 servings (2-1\/4 quarts)","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 366 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"71mg cholesterol","sodiumContent":"605mg sodium","carbohydrateContent":"40g carbohydrate (9g sugars","fiberContent":"6g fiber)","proteinContent":"28g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.382353,"reviewCount":34,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"The Best Beef Stew With James Schend","description":"Check out this video for how to make the Best Beef Stew","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/EGCR0dXY\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:28:13","duration":"P0DT0H3M24S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/EGCR0dXY-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corinna"},"reviewBody":"<p>My family loves beef stew and this recipe did not disappoint. I used petite cut carrots, because it's so much easier in a time crunch. I use cooking times as an estimate, so I always check my veggies to make sure they are tender and if not, I just cook the stew a bit longer until they are. Leftovers the next day were even better!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Casey072"},"reviewBody":"<p>This review if the for the updated version as I never tried the older version. I think this stew is absolutely fantastic! So thick and rich with all the goodness you could want. The wine and herbs give it so much flavor. The meat came out very tender. This made enough for leftovers in a house of three. Will keep this one on our cold weather recipe rotation. Thank you!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"khesse"},"reviewBody":"<p>Please give us the old recipe back!! I've beek making it for years and my family loved it. This is totally different! Why not add a new recipe with a new link. I had this link saved and now the recipe I loved is gone. Please!  I don't want a recipe with wine in it.  I want the old recipe back!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kinsey736"},"reviewBody":"<p>I am so, so disappointed. This recipe was fantastic until they changed it as of 8\/8\/24. We've made it several times in the old format where it goes into the oven. This stove-only one is absolute garbage. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"<p>Very well named! The only change I made was I left out the peas.  Beautiful deep flavor.  Definitely will be making this one again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dawn384"},"reviewBody":"This is a great recipe!  I recall preparing it as of 2\/20\/2020.  I used red cooking wine, a smoky-sweet rub, 2 Tbsp. vegetable oil 4 cups beef broth, 1.14 lb., 0.90% stewing beef and dried rosemary., 2 Tbsp. vegetable oil. Balance of ingredients were kept as is!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButton"},"reviewBody":"A little disappointed.  For all the prep, the flavor was a little off.  I blame the carrots for imparting their flavor.  If I do this again, I would cook the carrots separately and then add toward the end.  I did use regular paprika (didn't have smoked) but hard to imagine that that would have made the difference considering the amount used.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alexsandra259"},"reviewBody":"<p>Can we please get the old version back?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BAKER"},"reviewBody":"<p>This was  the best stew that I have every had.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Queenlalisa"},"reviewBody":"<p>This stew has a great bold taste. The spices it calls for are different than the traditional stew I usually make but they were really flavorful in it. I did leave out the peas. I just don\u2019t like peas. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mgranet3"},"reviewBody":"<p>This was really tasty and the only change I made was to add some celery. I did have some problems with it sticking while simmering so next time I\u2019ll put it covered in a 325 oven for the long simmering parts. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTag"},"reviewBody":"Wow!  This was delicious and elegant.  It takes a few steps to prep, but the results are worth it.  I love anything with smoked paprika, so I added a bit more to our stew.  I also didn't have herbes de Provence, but Italian seasoning made an acceptable substitute.  Will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleHelmet"},"reviewBody":"Pretty darn good! I followed the recipe exactly as presented and yes beef was very tender as were the veggies and a thick delicious sauce nestled every morsel.  I used the red wine vinegar.  For a special supper I might use 2 cups pearl onions instead of the chopped onions.  I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Renee759"},"reviewBody":"<p>James, I'm never disappointed with your recipes. Big fan!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChilli"},"reviewBody":"Beef stew is a favorite at our house, but this is the first time I've ever made it with beef broth. It was amazing! Even though this recipe takes a little longer to prepare it's worth every minute and something I'll definitely make again. (My husband is still raving about how delicious it was!)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLobster"},"reviewBody":"Absolutely the best beef stew I've ever tasted.  I made only these adjustments from the recipe, but otherwise followed it faithfully:  1)  I added 2 stalks of sliced celery, 2) I added 2 additional cups of beef broth, 3)  I used red wine vinegar, not balsamic vinegar, and 4)  I had no herbs de Provence, so I used a 1\/2 t of an Italian herb blend.  We used a Cabernet Sauvignon for the red wine and I made sure to use high quality stew beef.  This made the beef as tender as butter.  Incredible.  Don't skimp on the smoked paprika and use a lesser type--it layers in a sublime flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScooter"},"reviewBody":"I have been making beef stew for 40 years of marriage. This is the best stew that I have ever made..meat was tender and juicy, sauce was extremely flavorful. I did not have herbes de Provence so I researched ingredients. I had all the spices and herbs except savory and it was still fantastic.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveGlasses"},"reviewBody":"So tasty thanks for sharing. This is so comforting and easy to prepare.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Beef Stew With James Schend","description":"Check out this video for how to make the Best Beef Stew","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/12\/BEST_092319_Beef20Stew.mp4","duration":"204.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/12\/The-Best-Beef-Stew_EXPS_TOHON19_242973_E06_11_2b.jpg","advertising":true,"jw_id":"EGCR0dXY","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/EGCR0dXY-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/EGCR0dXY\/poster.jpg?width=720","jw_publish_date":"12\/07\/2019"},"rms_legacy_id":"242973","romance_copy_dek":"Treat yourself to an oh-so-satisfying Sunday dinner with our best beef stew recipe. The secret to this stew's success is the balsamic vinegar, which adds complexity and brightens up the beefy, wine-rich broth.","enhanced_recipe_title":"The Best Beef Stew","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds beef stew meat, cut into 1-inch cubes","IngredientText":"1-1\/2 pounds beef stew meat, cut into 1-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt, divided ","IngredientText":"1\/2 teaspoon salt, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons all-purpose flour, divided","IngredientText":"6 tablespoons all-purpose flour, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon smoked paprika","IngredientText":"1\/2 teaspoon smoked paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon canola oil","IngredientText":"1 tablespoon canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons tomato paste","IngredientText":"3 tablespoons tomato paste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons herbes de Provence","IngredientText":"2 teaspoons herbes de Provence"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups dry red wine","IngredientText":"2 cups dry red wine"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups beef broth","IngredientText":"2 cups beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons minced fresh rosemary, divided ","IngredientText":"1-1\/2 teaspoons minced fresh rosemary, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups cubed peeled potatoes","IngredientText":"3 cups cubed peeled potatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups coarsely chopped onions (about 2 large)","IngredientText":"3 cups coarsely chopped onions (about 2 large)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sliced carrots","IngredientText":"2 cups sliced carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cold water","IngredientText":"2 tablespoons cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons balsamic or red wine vinegar","IngredientText":"2 tablespoons balsamic or red wine vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup fresh or frozen peas","IngredientText":"1 cup fresh or frozen peas"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional fresh rosemary, optional","IngredientText":"Additional fresh rosemary, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","RecipeId":242973,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"The Best Beef Stew Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"35175\"]","RecipeAttachmentFileName":"The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","ContributorId":null,"Firstname":"James","Lastname":"Schend","City":"Pleasant Prairie","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. Cook: 2 hours","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings (2-1\/4 quarts).","DigitalTitle":"The Best Beef Stew","SubmittedTitle":"Herbed Beef Stew","RecipeTypeId":1,"AverageRating":4.38,"WebPublishedDate":"10\/4\/2019 10:31:25 AM","ContestPlacementId":null,"FbImage":"FB_SSMZ21_242973_E10_15_5b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":120,"TotalTimeInMinutes":150,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"The Best Beef Stew","OriginalSourceProject":"The Best Beef Stew","ContestPlacement":"","Trailer":"<h2>Beef Stew Tips<\/h2>\r\n\r\n<h3>Can you make beef stew ahead of time?<\/h3>\r\nYes, you can make beef stew ahead of time. Beef stew stores in the refrigerator for up to three days and you can freeze it for up to three months. These <a href=\"https:\/\/www.tasteofhome.com\/collection\/freezable-stew-recipes\/\">freezer-friendly stew recipes<\/a> are great to make in advance, too.\r\n\r\n<h3>What's the best kind of beef for beef stew?<\/h3>\r\nWe recommend using chuck, also known as front shoulder meat, for this beef stew. The round, or rear muscle, also works well, too. While these tough cuts take time to become tender, they release collagen as they cook for a smooth, gelatin-rich broth. <i>Note:<\/i> If you see pre-cut packages labeled \"beef stew meat\" at the store, be sure to ask your butcher what type of meat is included. Get more tips to  <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-beef-stew-meat\/\">choose the right beef for your stew<\/a>.\r\n\r\n<h3>Do you need tomato paste for beef stew?<\/h3>\r\nWe recommend using tomato paste for this recipe. Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine. If you don't have any on hand, try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-tomato-paste\/\">tomato paste substitutes<\/a>. Just keep in mind, it may change the stew's flavor.","Metadescription":null,"DigitalHeadnotes":"This stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. \u2014James Schend, Pleasant Prairie, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, toss beef and 1\/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. ","SequenceNo":1},{"Direction":"   In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes.  Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1\/2 hours.","SequenceNo":2},{"Direction":"   Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.","SequenceNo":3},{"Direction":"   Discard bay leaves. In a small bowl, combine remaining 1\/2 teaspoon rosemary, remaining 1\/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Beef Stew Recipes","ID":95158},{"Name":"Beef Stews","ID":97062},{"Name":"Dinner Recipes","ID":94278},{"Name":"Soup Recipes","ID":94298},{"Name":"Stew Recipes","ID":94302},{"Name":"Stews","ID":95142}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Dinners","ID":89452},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Soups","ID":89464},{"Name":"Comfort Food Dinner Recipes","ID":89564},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Comfort Food Stew Recipes","ID":89580},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Dinners","ID":89708},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Stews","ID":89728}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Lactose & Dairy-Free","ID":105396},{"Name":"Low Fat Dinner Recipes & Main Dishes","ID":105400},{"Name":"Low Fat Recipes","ID":105180},{"Name":"Low Fat Stew Recipes","ID":105328}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Onions","ID":102029},{"Name":"Soups, Stews & Chilies","ID":101989}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Stew Recipes","ID":107509}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Stews","ID":306794},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Dutch Oven","ID":304007},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Diabetic","ID":304998},{"Name":"Gluten-Free","ID":305003},{"Name":"Healthy Eating","ID":305004},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Herbes de Provence","ID":0},{"Name":"Herbs & Spices","ID":340638},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1-1\/2 cups: 366 calories, 11g fat (3g saturated fat), 71mg cholesterol, 605mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 28g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 3 lean meat, 2-1\/2 starch, 1\/2 fat.","NoOfRatings":34,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/The-Best-Beef-Stew_EXPS_FT24_242973_EC_0823_9.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Beef Stew Tips<\/h2>    <h3>Can you make beef stew ahead of time?<\/h3>  Yes, you can make beef stew ahead of time. Beef stew stores in the refrigerator for up to three days and you can freeze it for up to three months. These <a href=\"https:\/\/www.tasteofhome.com\/collection\/freezable-stew-recipes\/\">freezer-friendly stew recipes<\/a> are great to make in advance, too.    <h3>What's the best kind of beef for beef stew?<\/h3>  We recommend using chuck, also known as front shoulder meat, for this beef stew. The round, or rear muscle, also works well, too. While these tough cuts take time to become tender, they release collagen as they cook for a smooth, gelatin-rich broth. <i>Note:<\/i> If you see precut packages labeled as beef stew meat at the store, be sure to ask your butcher what type of meat is included. Get more tips to  <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-beef-stew-meat\/\">choose the right beef for your stew<\/a>.    <h3>Do you need tomato paste for beef stew?<\/h3>  We recommend using tomato paste for this recipe. Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine. If you don't have any on hand, try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-tomato-paste\/\">tomato paste substitutes<\/a>. Just keep in mind, it may change the stew's flavor."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43587,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":313023,"name":"Stews","slug":"stews","term_group":0,"term_taxonomy_id":312958,"taxonomy":"categories-v2","description":"Looking for stew recipes? Find stew recipes including beef stew recipes, chicken stew, Brunswick stew, and more stew recipes.","parent":310796,"count":707,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/stews\/"},{"term_id":313028,"name":"Beef Stews","slug":"beef-stews","term_group":0,"term_taxonomy_id":312963,"taxonomy":"categories-v2","description":"Looking for beef stew recipes? 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