Braised Beef Stew
Big chunks of beef get the slow-braise treatment until they're fall-apart tender, then tucked into a rich beef gravy thickened with a buttery roux. Underneath? Rustic smashed red potatoes. It's cozy, hearty, and unapologetically classic.
Nutritional facts
Protein
33g
Carbs
33g
Calories
370kcal
Fat
12g
Ingredients
All Purpose Flour, Butter, Celery, Beef Base, Black Pepper, Potato, Onion, Kosher Salt, Beef Chuck, Green Peas, Carrots
Contains milk, wheat, soybeans.
Reviews
4.1
Based on 84 reviews
One of my new favorites! Excellent
JOLENE · 03/10/26
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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