Raven's Beef Stew

Raven's Beef Stew

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"A delicious and easy to make beef stew recipe."

Ingredients 2 h 35 m {{adjustedServings}} servings 628 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. Cook on medium heat until beef begins to tender, about 1 hour.
  2. Melt the butter in a skillet over medium heat. Stir in the carrots; cook and stir until the carrots begins to tender. Stir in the potatoes and celery. Continue to cook and stir until all the vegetables are tender. Transfer the vegetables to the large pot. Simmer until the beef is very tender, about 1 hour more.
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Reviews 6

  1. 6 Ratings


The stew was great! What I did was: I made a mixture of flour (about a cup) and rosemary (a Tablespoon or so) and rolled the cubes of meat in it before I started to cook them. Then, instead of shortening, I used butter as I had no shortening on hand. I also added more onion, used 6 or 7 regular carrots that I cut up instead of the baby carrots, and cut the potatoes a bit smaller than called for. Other than those (minor) changes, I followed the recipe to a "Tee". It was great, but next time, I might try using more vegetables: maybe some chopped up tomatoes and peas to make it a little heartier. A great base for a beef stew though! :)


Delicious. I did not use the vegetable shortening or the butter. It came out perfect and the whole pan of soup was eaten in one night since my family liked ti so much.


My boyfriend and I decided to make this for dinner tonight. This is an excellent base recipe for stew. We wanted to experiment with the cooking technique which resulted in slightly over-cooked beef, which was our own fault, however we both agreed the flavors of the "broth" were delicious as well as the veggies. The only other thing we did differently was add a little cornstarch to thicken it up a bit, but that's just our personal taste. We will definitely make this again but next time we are going to slow cook it and see how that comes out. Over-all, a good, simple recipe.