Bottom Round Beef Stew Recipe

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Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish.
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  • 1 pound beef bottom round
  • 2 tablespoons flour
  • 2 tablespoons oil, more as needed
  • 1 large onion, chopped
  • 2 cloves garlic, or more if preferred, sliced thinly (optional)
  • 2 cups stock, wine, water, or a mixture
  • 4 carrots
  • 4 potatoes
  • 1 tablespoon chopped fresh herbs, or a handful of herb sprigs; oregano,savory,rosemary, etc.
  • 1 tablespoon cornstarch, if needed
  • salt and pepper
Container: heavy skillet with lid
30 mins
40 mins
1.25 hrs
  • Cut meat into small cubes, about 1". Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour in a plastic or paper bag. Add the meat cubes, a handful at a time, and shake to coat.
  • Heat oil in a heavy skillet or Dutch oven and brown the meat over medium heat. Don't crowd the meat - brown in batches, if necessary, using more oil if needed. Add onion and garlic, if using, and cook until the onion begins to soften, about 5 minutes.
  • Add liquid, herbs, carrots and potatoes. Cover, adjust heat to maintain a simmer (don't boil! ) and cook until meat is done and vegetables are very tender, 30 to 40 minutes.
  • If using sprigs of herbs, remove before serving. If broth seems too thin, mash several potato chunks from the stew into the broth or thicken with cornstarch: mix 1 tablespoon cornstarch and 2 tablespoon water to a smooth paste, stir into the broth, and boil, stirring constantly, until thickened, 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed.
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Bottom Round Beef Stew Recipe Reviews

bottom round beef stew

Average of 4.33 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (3)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"Made this last night because the weather got cold and it was delicious! I'm making more tonight to share. I used venison cube steak cut in bite size pieces. I followed recipe but added celery, Worcestershire, puréed tomatoes, and balsamic vinegar. The herbs I used were fresh thyme , fresh rosemary, bay leaf, dry marjoram, dry parsley, beef bouillon, and Marsala wine. It's a keeper and it's even better the second day."
Rating of 3 out of 5.0 stars
Reviewed By
"I found the. Be This is excellent for those watching their diet. However, I found the beef to be chewy, but it tasty. I think next time I'll add sweet potatoes over regular potatoes. There's room to experiment with recipe and make it moe interesting."
Rating of 5 out of 5.0 stars
Reviewed By
"Cheap and easy gourmet, when your basic wintertime stew elevates to the level of five-star cuisine! A crusty baked loaf/rolls, a bottle of red, and this stew warms the tummy and soul. Nothing more required. Deelishi-oh-so!"
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