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Beef stew beauty

American Beef Stew


Beef stew beauty

American Beef Stew

Beef stew is classic comfort food. If your family has a slow cooker (also known as a Crock-Pot), this is a good time to learn how to use it! In the morning, you can prepare the stew through step 5, then put it in the cooker on low, and it will be ready by dinnertime. 
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • Vegetable brush or clean sponge
  • Can opener
  • Paper towel
  • Peeler
  • Large bowl
  • Large pot with lid
  • Dinner plate


  • 2 tablespoons white whole-wheat flour
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1 to 1 1⁄2 pounds beef chuck, cut into 1-inch cubes and patted dry with a paper towel
  • 1 tablespoon olive oil
  • 2 onions, coarsely chopped
  • 2 garlic cloves, minced
  • 4 carrots, peeled and chopped (about 2 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 1⁄3 pound potatoes (any kind), scrubbed and diced
  • 1 medium-size turnip (about 1/3 pound), scrubbed and diced
  • 1 1⁄2 teaspoons dried thyme
  • 3 cups low-sodium beef or chicken stock
  • 3⁄4 cup canned diced tomatoes with their liquid (about half of a 15-ounce can)
  • 2 tablespoons red wine vinegar


  • Put the flour, salt, and pepper in the bowl and mix well. Add the beef and toss until it is well coated with the flour mixture.
  • Put the pot on the stove and set the heat to medium. When the pot is hot, add the oil.
  • Very carefully add the beef cubes. Cook, without stirring, until the beef develops a browned crust and releases easily from the pot, about 5 minutes. Carefully stir the beef and turn the pieces over. Cook again without stirring another 3 minutes (you will have browned two sides of the cubes). Turn off the heat and transfer the beef cubes to the plate.
  • Reheat the pot over medium-low heat and add the onions, garlic, carrots, and celery and cook, stirring frequently, until the onions have caramelized, turning brown and sweet, about 30 minutes.
  • Carefully add the reserved beef, potatoes, and turnip. Add the thyme, stock, and tomatoes and stir well.
  • Set the heat to low and cook partially covered until the beef is tender, about 2 hours. Add the vinegar and stir well. Taste the stew. Does it need more vinegar? A pinch of salt? If so, add it and taste again.
  • Serve right away or transfer to a container, cover, and refrigerate up to 2 days. 
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