This Beef Stew is the best version I've e'er tasted, past far. It has rich flavors and texture, without any cerise wine or flour. Information technology'south healthy and incredibly delicious!

"More people need this recipe" is what my friend said well-nigh this beef stew, and she is 100% right. Information technology is crazy delicious and satisfying and everybody needs to endeavour it.

And I say this every bit someone who has never particularly loved beef stew. Until now!

Goodness gracious information technology is skillful, with perfectly tender bites of chuck roast beefiness, a medley of root vegetables, herbs, and a bit of bacon…which trite every bit it may audio, does make everything better, including beefiness stew.

This recipe is adjusted from a book called Cooking for Hormone Residual (affiliate). My dear friend Cara had taken a movie of the recipe page with her phone and texted information technology to me, and when people send me recipes, knowing that I develop recipes for a living, I take it pretty seriously.

And HOLY Moo-cow it knocked my socks off. I've since played with the recipe numerous times, adjusting ingredients and method and fifty-fifty cooking venue (both the Instapot and tiresome cooker renditions were inferior, by the way), until I ended up with this version.

Which as I said before, has earned "The All-time I've Ever Had" condition. Let's dive in to the overview.

How to Make Beef Stew – the Prep:

There are a moderate corporeality of ingredients here, only this beef stew is actually pretty unproblematic to ready. Information technology's cooked completely on the stovetop, in one pan.

Soak the Mushrooms

Combine dried porcini mushrooms with h2o. This will sit and soak while you chop the vegetables.

Dried Porcini Mushrooms in Glass Bowl with Water

When I commencement saw the original recipe calling for porcini mushrooms, I was a little put off, equally information technology seemed like a specialty ingredient, and absolutely I oasis't cooked much with dried mushrooms.

But WOW they are delicious, and quite essential for this recipe. They are easier to find than I expected, and my local grocery (Whole Foods) carries them. Y'all can also gild online.

Prep the Vegetables:

The main vegetables here are carrot, celery, and onion, which are all expected, but there'due south also a little parsnip thrown in there:

Cut Carrots, Celery, Chopped Onion, and Diced Parsnips in Glass Bowl

If you're not familiar with parsnips, they are often described as similar a spicier carrot. Not spicy like hot pepper spicy, but "spiced" similar clove or cinnamon.

They're 1 of the all-time root vegetables, and I've shared Roasted Parsnips on the weblog before. Their delightful flavor is essential hither.

You'll come across above that the parsnips are cutting a lot smaller than the carrot and celery, as I like them to melt downwardly a scrap into the sauce, dispersing the flavor and texture consistently.

Strain the Mushrooms:

Identify a java filter inside a strainer, and strain the mushrooms, communicable the liquid in a drinking glass:

Strained Porcini Mushrooms in coffee Filter

The java filter is simply there to take hold of whatever possible dust, but unremarkably I don't have an result with this. You can run into it in the lesser if there is any.

Chop the porcini mushrooms upwards finely, and y'all'll also desire to salve the mushroom goop, which you can come across is quite rich in color:

Porcini Mushroom Broth in Glass Measuring cup

How to Make Beef Stew – the Cooking:

What Kind of Pan to Use for Beef Stew:

I recommend using dutch oven type enameled cookware for this recipe, if you have information technology. But y'all can apply whatsoever large and broad heavy-bottomed pan.

Though I do have a archetype round dutch oven, I prefer to use this v-qt braiser (chapter), which is actress wide and really easy to work in, flipping beef and stirring things around.

Render Some Bacon:

Fry up some chopped bacon in your pan, until slightly crisp and the fat has rendered, which should take 8-10 minutes.

Cooked crumbled Bacon in Green Enamel Pan

While the salary is cooking, pat some beef chuck stew cubes dry with newspaper towel:

Beef Chuck Stew Cubes Being Patted Dry with paper Towel

This removes excess moisture from the surface of the meat, which will give us a much better sear in the pan.

Yous can see the pieces I'k using are about 1," and they came already cut from the butcher.

Simply make sure that yous are buying beef chuck roast, because sometimes they utilise less preferred cuts like london broil for the beef stew cubes.

Brownish the Beef Stew Meat:

Remove the bacon $.25 from the pan, and brown the beef stew cubes in the leftover fat:

Beef Stew Cubes from Chuck Meat Browned in Green Enamel Pan

In my wide braiser I tin sear everything in a single layer, but you may demand to do ii batches if you're using a more upright pan.

Soften the Vegetables:

Remove the beefiness, then add the vegetables, and cook for about 10 minutes, until slightly softened:

Cooked Carrot, Celery, Onion, and Parsnip in Pan with Beef Drippings

At present add the beefiness back, forth with whatsoever juices, the bacon, the porcini mushrooms AND its broth, beef bone broth, anchovy paste, and a bundle of fresh thyme, rosemary, and a bay leaf:

Adding Porcini Mushroom Broth and Beef Bone Broth to Beef Stew Ingredients

Anchovy paste might sound foreign, but information technology adds a wonderful umami and saltiness that really deepens the flavor of the stew. I really keep a tube of it on hand (no basic!) in the refrigerator for all sorts of things, including Caesar Salad.

I hope information technology does not make the beef stew taste fishy at all. I actually forget that it's in at that place.

Stir everything effectually, and so as many ingredients as possible are sitting in the liquid:

Dutch Oven Beef Stew - in Green Enameled Pan with Slotted Spoon

Simmer Everything Together:

Simmer the beef stew, covered, for about an hour, and it should look more than or less like this:

Easy Beef Stew Recipe - Plated in a Green Enamel Pan with Herbs

The liquid volition have reduced, and if you poke around with a fork, the vegetables should all be tender, and the beef cubes should be relatively tender too. It may look from the to a higher place photo that the liquid is gone, simply if you stir, there's actually plenty of broth left:

Best Beef Stew Recipe - Shown in Green Enamel Pan with Liquid

Sometimes I stop at this one 60 minutes point, equally the beef is tender, with a slightly chewy bite to it, the vegetables are tender, and the flavor is rich and adult.

For a more shreddable texture to the beef, keep simmering, covered, for another 20-30 minutes. But know that the beef volition become slightly drier. That'southward not to say it will have an unpleasant texture, it'southward even so juicy, but not equally much:

Beef Stew Meat with Carrots, Celery, Onion, Herbs, in Pan

Give everything a good stir to coat everything in the sauce, and then serve as desired.

You may have noticed, we do not thicken any sauce here. It's unnecessary hither, and I generally don't savour flour or starch thickened sauces.

Try it as is, and I think y'all'll enjoy it!

Beef Stew Recipe - Presented in a Green Enameled Pan with Thyme

Slow Cooker Short Ribs is a similarly succulent recipe to try subsequently you make the beef stew. The flavors are incredible. These Braised Chicken Thighs are also a bully cozy recipe like this one, only using poultry.

Enjoy!

Beef Stew Tips and FAQ:

How to Shop Leftovers: Beef stew keeps wonderfully in the refrigerator for up to 5 days, or you tin freeze it.

How to Freeze: Store in an airtight container for upwards to two months. Thaw overnight in the refrigerator earlier reheating.

Variations in Herbs: Other types of woody herbs tin be swapped in here, though rosemary and thyme in my opinion are the very best. Sage or oregano are also nice with beef. Fresh herbs make all the difference, so try to apply those over dried.

More Favorite Beef Recipes:

  • Prime Rib – reverse searing makes all the divergence!
  • Indian-Way Shredded Beef
  • Korean Kalbi Beefiness

Beef Stew in Ceramic Pan with Slotted Spoon

Beef Stew

Servings: 6

Prep Time: thirty mins

Cook Time: 1 hour 30 mins

Total Time: 2 hrs

This Beefiness Stew is made simply on the stovetop and has rich flavors of porcini mushroom, root vegetables, and beefiness.

  • 2 lbs beefiness chuck stew cubes i" pieces
  • 1 ounce dried porcini mushrooms (equal to 1/2lb fresh)
  • i big yellow onion (ending up with 2.5 cups chopped)
  • 2 large carrots (catastrophe up with 2 cups chopped)
  • iii ribs celery (ending upwardly with 1.5 cups chopped)
  • 1 large parsnip (catastrophe upwardly with 1.25 cups chopped)
  • 12 ounces salary chopped
  • ii cups beef bone goop
  • 1 tbsp anchovy paste
  • five sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • ane bay leaf
  • salt

  • When you're ready to begin, start past removing the beef from the fridge and letting it sit at room temperature, uncovered, while you prep everything else, which should take about 30 minutes.

  • Combine the porcini mushrooms in a bowl with 1.5 cups of hot water. Allow soak for 20 minutes, while you prep the vegetables.

  • Prep the vegetables: Skin and finely chop the xanthous onion. For the carrots, peel if you adopt (I personally don't), then cut into 1" thick rounds. Cut the celery into i" thick pieces. Both the celery and carrots should exist in larger pieces, like in size to the beef cubes. Finally, peel the parsnip, then finely dice into much smaller pieces than the carrots and celery. Unlike the carrot and celery where you want bigger pieces, the parsnip is all-time when it dissolves and melts into the sauce, so cut into smaller pieces virtually 1/2" big.

  • Strain the soaked mushrooms through a coffee filter set within a strainer, saving the liquid. Chop the porcini mushrooms finely.

  • Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium loftier heat, and add the bacon. Cook for 8-10 minutes, until the salary $.25 are well-baked and the fat has rendered. While the bacon cooks, pat the beefiness cubes dry with newspaper towel, to absorb every bit much excess moisture equally possible. Then flavor with salt (I apply one tsp total of kosher salt).

  • Using a slotted spoon, remove the bacon to a plate, so add together the beef stew cubes in a single layer (if your pan isn't wide enough, you may need to practise ii batches). Brown the beef cubes on all sides, for 8-x minutes, and then remove to the salary plate.

  • Add together the chopped onion, carrots, celery, and parsnip to the pan, along with 1/4 tsp of salt, and cook for ten minutes, to soften slightly.

  • Combine everything in the pan: Add back the browned beefiness, the bacon, plus any juices from the plate, the chopped mushrooms forth with the strained juices, plus the bone broth, anchovy paste, thyme, rosemary, and bay leaf. Stir to combine, and bring to a boil. And so encompass, reduce the estrus, and simmer for one 60 minutes over medium depression estrus.

  • At the one hour marking, check things with a fork, and give the beef a gustatory modality. Ordinarily the vegetables are tender, the flavors are rich and developed, and the beefiness cubes are tender enough to eat, though will likely take a little chew to them. Sometimes I stop here and enjoy. If you wish to have a more than shreddable texture, comprehend and continue cooking for another 20-30 minutes, but know that the beef cubes will be slightly less juicy.

  • Once the beef and vegetables are tender, practice a final taste to check that the seasoning is correct. Because of the salt in the anchovy paste and the bone broth, I discover it is usually well-seasoned. The beef stew is ready to serve and bask!

Calories: 310 kcal , Carbohydrates: 14 one thousand , Protein: 12 chiliad , Fat: 23 g , Saturated Fat: 8 thousand , Cholesterol: forty mg , Sodium: 540 mg , Potassium: 461 mg , Cobweb: 3 one thousand , Sugar: 4 1000 , Vitamin A: 4160 IU , Vitamin C: 10 mg , Calcium: 43 mg , Iron: 1 mg

Nutrition is estimated using a nutrient database and is simply intended to be used as a guideline for advisory purposes.

Course: Chief Course

Cuisine: American