36 ratings

Beef Stew Recipe


Beef Stew

Not the usual beef stew, this one contains sweet corn and fresh rosemary. To trim prep time, substitute 1 1/2 cups peeled baby carrots (bagged in plastic at supermarket produce counters) for chunked carrots and frozen whole-kernel corn for fresh. Corn is a vegetable that freezes well and the frozen is often sweeter than what you would buy at the farmers market.

Adapted from "Falling off the Bone" by Jean Anderson.

Click here to see Braising Basics with Jean Anderson.

Click here to see The Ultimate 1-Pot Meal Roundup.


  • 2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
  • ¾ cup unsifted all-purpose flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper (seasoned flour)
  • 3 tablespoons bacon drippings or vegetable oil
  • 1 large yellow onion, halved lengthwise and each half thinly sliced
  • 1 large whole bay leaf (preferably fresh)
  • 1 small sprig fresh rosemary or ½ teaspoon crumbled dried leaf rosemary
  • 2 cups beef broth
  • 6 golf-ball-size redskin potatoes, peeled or unpeeled
  • 4 medium carrots, peeled and cut in 1-inch chunks (see tips above)
  • 2 medium celery stalks, trimmed and thinly sliced (include a few leaves)
  • 1 ½ cups fresh or frozen yellow corn kernels (see tips above)


Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.

Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged beef in several batches in drippings, allowing about 10 minutes per batch and lifting each to a bowl as it browns.

Add onion, bay leaf, and rosemary to pot and sauté, stirring often, until onion is lightly browned, 8-10 minutes.

Return beef to pot along with accumulated juices, add broth, and bring to a boil. Adjust heat so liquid bubbles gently, cover, and simmer until beef is nearly tender — about 1½  hours.

Add potatoes, carrots, and celery, and if broth seems skimpy, a little more broth or water. Cover and simmer until beef and carrots are tender, 40-45 minutes more.

Add corn, cover, and simmer just until corn no longer tastes raw and flavors mellow — about 20 minutes. Discard bay leaf and rosemary sprig, taste for salt and pepper, and adjust as needed.

Ladle into heated large soup plates and serve; no accompaniments necessary for this dinner-in-a-dish.