When I was a kid, beef stew was a family staple. I'll be honest... I didn't love it. Then, I grew up and started making my own, and I quickly changed my mind about this hearty winter comfort food. This isn't your mama's beef stew. It's rich, robust, and full of flavors that give a nod to the classic, but with a modern flare.
Comforting Beef Stew With Potatoes & Veggies
If you've only ever had stew in a can, be ready for a revelation. The whole pearl or cipollini onions are sweet and jammy, making them the perfect foil for the smoky bacon, tender beef, and rich gravy. It makes 6-8 servings.
Ingredients
- 1½ pound beef chuck shoulder roast cut into 1-inch pieces
- Salt and pepper to taste
- 4 bacon slices, chopped
- 8 ounces cremini mushrooms, halved or quartered (depending on the size)
- 1 small onion, diced
- 1 carrot, peeled and roughly chopped
- 1 stalk celery, roughly chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 4 cups beef, vegetable, or chicken broth
- 1 cup of pearl onions or cipollini onions, peeled (you can use frozen pearl onions if you like)
- 1 pound new potatoes, small, quartered
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- Chopped, fresh parsley
Instructions
- Preheat oven to 325°F.
- Season the beef cubes liberally with salt and pepper.
- In a large, oven-safe pot, cook the bacon over medium-high heat until it browns, about four minutes. Use a slotted spoon to remove the bacon from the fat in the pot and set it aside on a platter.
- Add the beef chunks (you'll probably need to work in batches so you don't crowd the pot) and brown the beef on all sides, about 2 minutes per side.
- Remove the beef from the oil in the pot with tongs and set it aside with the bacon.
- To the oil in the pot, add the mushrooms. Cook, stirring occasionally, until the mushrooms are browned, about 7 minutes. Remove the mushrooms from the oil and set them aside with the bacon and beef.
- Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the veggies begin to brown, 5-7 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the flour and cook, stirring, for one minute.
- Add the tomato paste and cook, stirring, for two minutes more.
- Add the red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pot.
- Simmer, stirring, until the liquid thickens, 1-2 minutes.
- Whisk the mustard and horseradish into 1 cup of the broth.
- Add it to the pot along with the remaining broth and stir to mix.
- Return the bacon, beef, and mushrooms to the pot, adding any liquids that have accumulated on the platter, as well.
- Add the pearl onions, potatoes, bay leaf, and thyme.
- Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 1½ to 2 hours, until the beef is tender.
- Remove from the oven and back to the stovetop. Turn the heat on medium.
- Add the frozen peas. Cook, stirring, until the peas are tender and the gravy is thick, about 3 minutes more.
- Taste and season with more salt and pepper as needed. Garnish with the parsley.
The Best Beef Stew You've Ever Tasted
This savory comfort classic is so delicious, that we know you'll think it's totally worth the effort. It fills your house with delicious aromas while it cooks, and it's a beautiful and tasty stew that the entire family will love.
But, if you're looking for a quicker beef stew, check out our slow cooker beef stew that'll be ready when you get home from work.
