Classic Beef Stew

beef-stew Photo: Travis Rathbone; Food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth


  • 1 1/2 pound top round roast, at room temperature, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 carrots
  • 2 medium onions, quartered
  • 2 ribs celery, quartered
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 1 large russet potato (about 14 oz.)
  • 1 small rutabaga (about 14 oz.)
  • 1 cup frozen peas (optional)


1. Season beef with salt and pepper. In a large, heavy pot, heat 1 Tbsp. oil over medium-high heat until very hot, about 2 minutes. Add beef in a single layer without crowding pot; cook, turning, until browned, 5 to 8 minutes. Transfer to a plate. Repeat with remaining oil and beef.

2. Stir tomato paste into browned bits in pot; cook, stirring, until paste begins to darken, about 2 minutes. Add wine and cook, stirring to lift browned bits from bottom. Simmer until reduced by half, about 2 minutes.

3. Cut 2 carrots into 4 pieces and remaining 2 into 1/2-inch dice. Set aside diced carrots; add carrot pieces, onions, celery, broth, bay leaves, and beef to pot. Bring to a boil, cover, and reduce heat to medium-low.

4. Simmer stew until beef is firm, about 1 1/2 hours. With a slotted spoon, remove vegetables; discard. Peel and cut potato and rutabaga into 1-inch cubes. Add to pot along with diced carrots; cover and return to a simmer. Simmer until beef shreds when pierced with a fork and potatoes are tender, about 30 minutes. Remove and discard bay leaves. Taste and season with salt and pepper. Stir peas into stew, if desired, and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 6

Nutritional Information

Calories per serving: 385
Fat per serving: 13g
Saturated fat per serving: 4g
Cholesterol per serving: 65mg
Fiber per serving: 5g
Protein per serving: 32g
Carbohydrates per serving: 28g
Sodium per serving: 378mg
Iron per serving: 4mg
Calcium per serving: 82mg

Good to Know

This stew uses a top round roast—which is very lean cut of beef.