Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 03/10/2020 This is an outrageously delicious stew. The roasted tomatoes bring it to another level, adding depth of flavor, all of the ingredients coming together to create just a wonderful dish. Everyone in the family gave it rave reviews.
Back to Classic Beef Stew All Reviews for Classic Beef Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 6 classic beef stew
Ingredients Ingredient Checklist 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 3/4 cup dry red wine, such as Cabernet Sauvignon 2 cups low-sodium chicken broth 1 can (14.5 ounces) fire-roasted diced tomatoes 4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces 1 cup frozen peas (optional) Chopped fresh parsley leaves, for serving
Cook’s Notes Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory.
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 6 classic beef stew
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 6
Recipe Summary
prep: 40 mins total: 3 hrs 25 mins
Servings: 6
prep: 40 mins
total: 3 hrs 25 mins
prep:
40 mins
total:
3 hrs 25 mins
Servings: 6
6
classic beef stew
classic beef stew
Ingredients
Ingredients
- 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 3/4 cup dry red wine, such as Cabernet Sauvignon 2 cups low-sodium chicken broth 1 can (14.5 ounces) fire-roasted diced tomatoes 4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces 1 cup frozen peas (optional) Chopped fresh parsley leaves, for serving
Directions
Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
Cook’s Notes Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory.
Cook’s Notes
Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 03/10/2020 This is an outrageously delicious stew. The roasted tomatoes bring it to another level, adding depth of flavor, all of the ingredients coming together to create just a wonderful dish. Everyone in the family gave it rave reviews.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 03/10/2020 This is an outrageously delicious stew. The roasted tomatoes bring it to another level, adding depth of flavor, all of the ingredients coming together to create just a wonderful dish. Everyone in the family gave it rave reviews.Martha Stewart Member
Rating: 5.0 stars 03/10/2020
This is an outrageously delicious stew. The roasted tomatoes bring it to another level, adding depth of flavor, all of the ingredients coming together to create just a wonderful dish. Everyone in the family gave it rave reviews.
Rating: 5.0 stars
All Reviews for Classic Beef Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Beef Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
