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 12/07/2020 Absolutely delicious! Definitely will make again. Braising and roasting the chuck the day before makes for shorter prep on serving day.
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Gallery Light and Bright Beef Stew Credit: Con Poulos Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 6
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 2 leeks, white and light green parts only, chopped and rinsed 1 tablespoon fresh thyme leaves 2 tablespoons Worcestershire sauce 3/4 cup dry white wine 3 1/2 cups low-sodium chicken broth 4 parsnips (8 ounces), peeled and cut into 1 1/2-inch pieces 2 sweet potatoes (1 pound), peeled and cut into 1 1/2-inch pieces Chopped fresh dill, 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. Lamb or pork shoulder are also delicious substitutes for the beef in this recipe.
Gallery Light and Bright Beef Stew Credit: Con Poulos
Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 6
Gallery
Light and Bright Beef Stew Credit: Con Poulos
Light and Bright Beef Stew
Credit: Con Poulos
Light and Bright Beef Stew
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
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 2 leeks, white and light green parts only, chopped and rinsed 1 tablespoon fresh thyme leaves 2 tablespoons Worcestershire sauce 3/4 cup dry white wine 3 1/2 cups low-sodium chicken broth 4 parsnips (8 ounces), peeled and cut into 1 1/2-inch pieces 2 sweet potatoes (1 pound), peeled and cut into 1 1/2-inch pieces Chopped fresh dill, 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. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir parsnips and sweet 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.
Ladle stew into shallow bowls, sprinkle with dill, 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. Lamb or pork shoulder are also delicious substitutes for the beef in this recipe.
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. Lamb or pork shoulder are also delicious substitutes for the beef in this recipe.
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 12/07/2020 Absolutely delicious! Definitely will make again. Braising and roasting the chuck the day before makes for shorter prep on serving day.
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 12/07/2020 Absolutely delicious! Definitely will make again. Braising and roasting the chuck the day before makes for shorter prep on serving day.Martha Stewart Member
Rating: 5.0 stars 12/07/2020
Absolutely delicious! Definitely will make again. Braising and roasting the chuck the day before makes for shorter prep on serving day.
Rating: 5.0 stars
All Reviews for Light and Bright Beef Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Light and Bright Beef Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
