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Beef Stew

Rated as 2.78 out of 5 Stars

"A classic beef stew that you will savor. This stew really satisfies both your hunger and your taste buds, plus it's easy to make and smells so gosh darn good!"
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Ingredients

1 h 50 m servings 607
Original recipe yields 8 servings

Directions

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  1. Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.
  2. Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.

Nutrition Facts


Per Serving: 607 calories; 32.5 37.6 26.5 72 1201 Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

made it for the Broncos/ Oakland game on November 6 2016. the color was silver and black. it was so good. everyone liked it.

Most helpful critical review

I won't make this again. I followed the recipe exactly and it was so overly-spicy we couldn't eat it. We tried diluting it with additional water and milk and it was still too spicy. I think the ...

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I won't make this again. I followed the recipe exactly and it was so overly-spicy we couldn't eat it. We tried diluting it with additional water and milk and it was still too spicy. I think the ...

made it for the Broncos/ Oakland game on November 6 2016. the color was silver and black. it was so good. everyone liked it.

There were way too many dried spices in this recipe! I might try it again but only use 1/3 to 1/2 of the spices.

I did not use the coriander because I was out and despite that it turned out really good. Served over rice, it makes for a very good meal.

Too spicy for my kids to eat. And this is on me, but they skipped the step to drain the meat. This has potential if you cut the spices in half.

I thought it was okay, but made some changes. I did not use milk. I used less than 1 Tablespoon coriander and cumin; I didn't care for the coriander flavor in the stew. It's just not necessary. ...