Old-Fashioned Homemade Beef Stew
Beef shanks add extra flavor to the broth in this old-fashioned beef stew.
Ingredients
- 2 pounds beef shanks
- 2 medium onions, chopped
- 4 cups water, or unsalted beef broth
- 1 pound stewing beef (chuck), cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (for coating the beef)
- 2 tbsp extra virgin olive oil
- 2 cups diced rutabaga
- 2 cups sliced carrots
- 3 cups diced potatoes
- 4 tbsp all-purpose flour (optional, for thickening)
- 3 tbsp cold water (optional, for the slurry)
- 2 tbsp chopped parsley, for garnish
Recommended Equipment
Instructions
- Put the beef shanks and chopped onions in a Dutch oven; cover with 4 cups of water or unsalted beef broth. Bring the water or broth to a boil over high heat. Cover the pan, reduce the heat to low, and simmer the beef shanks for 1 1/2 to 2 hours. Remove the meat from the bones, dice it, and put it back in the pot. Discard the bones and skim any excess fat from the surface.2 pounds beef shanks | 2 medium onions | 4 cups water
- Sprinkle the stewing beef pieces with salt and pepper and toss with 2 tablespoons of flour.1 pound stewing beef (chuck) | Kosher salt and freshly ground black pepper | 2 tbsp all-purpose flour (for coating the beef)
- Heat the olive oil in a large skillet over medium-high heat; add the stewing beef pieces and cook, stirring, until the outside of each piece forms a browned crust. Add the browned beef to the pot with the beef shanks. Cover and cook over low heat for about 1 hour longer, or until beef is tender.2 tbsp extra virgin olive oil
- Add the rutabaga and carrots to the pot; cover and cook for 15 minutes. Add the potatoes; cover and cook for about 20 minutes, or until vegetables are tender. Taste and season with kosher salt and freshly ground black pepper, to taste.2 cups diced rutabaga | 2 cups sliced carrots | 3 cups diced potatoes
- If desired, make a slurry to thicken the stew. Stir 4 tablespoons of flour with 3 tablespoons of cold water until smooth. Stir about half of the flour mixture into the stew, then continue cooking until thickened. Add more flour mixture if a thicker stew is desired.4 tbsp all-purpose flour (optional, for thickening) | 3 tbsp cold water (optional, for the slurry)
- Garnish the stew with chopped fresh parsley.2 tbsp chopped parsley
Nutrition
Calories: 685kcalCarbohydrates: 55gProtein: 58gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 131mgSodium: 255mgPotassium: 2106mgFiber: 8gSugar: 11gVitamin A: 10713IUVitamin C: 58mgCalcium: 143mgIron: 8mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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