Beef Stew

November/December 2021 Dig In Magazine Recipe
Recipe By:
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Beef Stew
Serving: Serves 8
Prep Time: 25 Minutes
Cook Time: 2 Hours
Beef Stew
Recipe By: Logo Site

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4 tablespoons Food Club all-purpose flour, divided

Full Circle Market sea salt and ground black pepper, to taste

1 1/2 pound boneless chuck roast, fat trimmed and cut into 1-inch cubes

3 tablespoons Food Club olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 cup dry red wine

1 (14.5 ounce) can Food Club diced tomatoes, drained

4 cups low-sodium beef broth

2 bay leaves

4 fresh thyme sprigs

3 medium carrots, peeled and sliced

4 large russet potatoes, peeled and cubed


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Step 1: Wash hands with soap and water.

Step 2: Rinse all fresh produce items under cold running water prior to prepping.

Step 3: Place 3 tablespoons flour in a large bowl and season with salt and pepper. Add beef cubes and toss to coat; set aside. Wash hands with soap and water after handling raw meat.

Step 4: In a Dutch oven or large soup pot over medium heat, add oil. Once hot, add beef cubes in batches and cook for 6 minutes or until browned all over; transfer to a large bowl.

Step 5: Add onion, garlic, salt and pepper to the pot. Cook, stirring occasionally, for 5 minutes or until softened and just starting to brown. Sprinkle with remaining flour and cook, stirring occasionally, for 1 minute. Add wine, scraping up any browned bits from the bottom of the pot. Cook for 3 minutes or until the mixture has slightly thickened.

Step 6: Return meat and any accumulated juices in the bowl to the pot. Add tomatoes, broth, bay leaves and thyme and stir to combine.

Step 7: Increase heat to high and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Add carrots and potatoes, cover and cook for 1 hour or until vegetables are tender and internal temperature of meat reaches 145°F as verified with an instant-read food thermometer.

Step 8: Remove and discard bay leaves and thyme sprigs. Season with additional salt and pepper, if desired.

Nutrition facts:

Nutrition Information Per Serving
Calories     427
Total Fat              21 g
Saturated Fat      8 g
Cholesterol         61 mg
Sodium            565 mg
Carbohydrates    34 g
Fiber                    5 g
Sugars.                5 g
Protein                 20 g
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