Grinding Stone Beef Stew
A slow-simmered, hearty stew with tender beef and root vegetables, simmered to perfection for deep, comforting flavor. This american-inspired soups ready in about 180 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large, diced onion
- 3, sliced carrots
- 3, diced potatoes
- 2 stalks, diced celery
- 3, minced garlic cloves
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry and toss with 3 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches (about 4-5 minutes per batch), then set aside.
- Step 3: Add diced onion to the pot and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 2 tbsp tomato paste and cook for 1 minute, then stir in 4 cups beef broth, 1 cup red wine, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: Return beef to pot, add sliced carrots, diced potatoes, and diced celery. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2.5 hours until beef is tender.
- Step 6: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning with salt and pepper if needed.
Frequently asked questions
How long does Grinding Stone Beef Stew take to make?
Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grinding Stone Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in Grinding Stone Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grinding Stone Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grinding Stone Beef Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
