Beef Stew

     Jump to Recipe

There are probably as many variations on beef stew and there are people who enjoy it. Each recipe has its own level of complexity, in terms of cooking style, ingredients and how much attention it requires. In essence, though, most of them are based on needing something hearty to get us through cold weather. And we are FOR SURE in need of that right now.

Close-up on a pot of beef stew

My version CAN be made more simplistically, but I tend to make more work for myself in the name of (sometimes marginally) tastier food. Since the elements simmer all together for majority of the cook time, I like to season each individual element uniquely while browning it before dumping it all together.

You're welcome to use different seasoning with different elements, but I have paired everything based on how I would enjoy them if I WASN'T going to combine them later. Once in the big pot, I do adjust based on the flavor in the liquid, but the chunky bits definitely get their own taste this way!

If you prefer to be a little less extra, you can simply brown the meat and dump everything in. I also recommend crisping up those mushrooms, because otherwise they get a more puffy texture that I don't personally enjoy as much, but is typical of many stews.

Since I put potatoes IN my stew, I tend not to serve it with rice or mashed potatoes, since that feels redundant. I love to have some good bread ready to scrape up all the leftover bits on the bottom of my bowl, but you can omit if you're not trying to add too many carbs.

---

Recipe

Ingredients

1-2 lbs. beef (up to 3 lbs)

1 medium onion, chopped

2-5 cloves garlic

1-2 cups sliced carrots

8 oz sliced mushrooms (baby bella preferred)

2-3 medium potatoes, scrubbed

1 cup peas (optional)

2 cups chicken broth

1/2 cup white wine

1/2 cup red wine (can use 1 cup of a red OR white if preferred)

Marjoram

Thyme

Rosemary

Sage

Salt and pepper to taste

Dark and Smokey Pepper Flakes (Optional)

Instructions

1. Heat 2 tablespoons olive oil in a large pan. Trim the fat from the beef and cut into smaller pieces if desired. Brown the beef with salt and pepper, plus pepper flakes if preferred. Remove to a medium to your cooking vessel with a slotted spoon, discarding remaining fat and juices. Wipe out pan. Add 1/2 cup each of wine and chicken broth and turn burner on low.

2. Add 2 tablespoons butter to the pan on medium heat. Once foam subsides, add sliced mushrooms and season with salt and thyme. Sauté, stirring occasionally, until the mushrooms are no longer producing liquid. Add to beef and stir to combine.

3. Heat 2 tablespoons butter and 1 tablespoon olive oil in the pan. Once the foam dissolves, and the potatoes, letting the brown on at least one side. When you stir, add salt and dried rosemary, crushing larger pieces in your palms. Cook for 3-5 minutes additional, stirring more frequently. Potatoes will NOT be fully cooked at this stage. Add to the beef mixture.

4. Heat a tablespoon of olive oil, and add the onions and stir until slightly softened, about 2 minutes. Add minced garlic and stir for one minute. Add sliced carrots, sage and marjoram, and cook, stirring occasionally for 5 minutes. 

5. Deglaze your pan with remaining wine, stirring to ensure you incorporate all the browned bits from the bottom of the pan. Add to the beef mixture, then add more chicken stock until liquid level reaches the top of the other ingredients.

6. For all methods, taste beef and potatoes to test doneness, as well as adjust seasoning. For any mode, you may add 1 tablespoon of flour dissolved in some of your cooking liquid (before adding) to thicken more. Your cooking times will be dependent on your cooking method as follows:

   • Stovetop: This method requires the most involvement, but a moderate cooking time. 1-2 hours should be sufficient on low/medium-low heat with frequent stirring.

   • Crockpot/Slow Cooker: This method is ideal if you want a "set it and forget it" approach, but requires the most time. Cook for 4 hours on high, 6 hours on low. Make sure to taste about half way through, and halfway through every additional remaining time period (i.e. at 2 hours, then 1 hour, then half an hour etc.) to ensure ideal flavoring.

   • Instant Pot/Pressure Cooker: This method requires the least cooking time, and the bonus of using the Saute mode for all previous steps, minimizing dirty dishes. However, you have the least flexibility to season along the way. Set to Meat mode for 12 minutes, and then Quick Release. Thicken sauce by turning onto Saute mode and stirring frequently for ~5-7 minutes.

7. Once thickened to your liking, stir in frozen peas just until thawed.

8. Serve with crusty bread to sop up excess liquid.