Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	133%	97%
fat	3%	3%
aromatics	17%	23%
salt	1%	0%
vegetables and beans	107%	83%

Where it stands out

• #5 of 34 for tenderness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

170 g	6 oz bacon (chopped into 1/4" strips)
27 g	2 Tbsp olive oil (to sautee)
907 g	2 lbs beef stew meat ((or beef chuck cut into 1" pieces))
15 g	2 1/2 tsp sea salt (or to taste, divided)
4 g	1 1/2 tsp black pepper (freshly ground, divided)
30 g	1/4 cup all-purpose flour
472 g	2 cups good dry red wine
454 g	1 lb mushrooms (thickly sliced)
244 g	4 carrots (peeled and cut into 1/2" thick pieces)
150 g	1 medium yellow onion (diced)
12 g	4 garlic cloves (minced)
16 g	1 Tbsp tomato paste
960 g	4 cups low sodium beef broth (or beef stock)
2 g	2 bay leaves
1 g	1/2 tsp dried thyme
454 g	1 lb small potatoes (new potatoes, or fingerling, halved or quartered)

Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe last year and will never use a different recipe! Cooking the mushrooms in red wine adds such an elevated profile to the overall flavor. I have been prepping and cooking this stew for the past hour, and during this break in cooking I wanted t” — a cook, 5.0★

“This has been my FAVORITE beef stew recipe! The only thing that I have done differently was substituting the wine with additional beef stock. I'm not much for cooking with wine. The veggies and beef are amazingly tender. It is so delicious and everyone in my ” — a cook, 5.0★