This classic sticks to the ribs. Hearty Beef Stew has delicate meat and hearty winter vegetables. Carrots, potatoes, parsnips, and turnips give plenty of flavor to this beef stew, making it more full and cozy.
The horseradish cream is the nicest topping, providing the ideal balance to the stew. Serve over mashed potatoes, rice, or buttered noodles for the most comforting winter meal.
INGREDIENTS AND SUBSTITUTIONS
- Beef. Beef chuck is ideal here, but brisket also works!
- Veggies. The typical ingredients here are onion, leek, and carrot. I also use small potatoes, parsnips, and turnips to make this beef stew more substantial.
- Garlic. Garlic makes everything great!
- Flour. Flour helps to thicken the meat stew. To make this stew gluten-free, leave out the flour.
- Tomato paste. Tomato paste provides a rich, deep taste.
- Red wine. Choose a robust wine, such as Cabernet Sauvignon, Bordeaux, or Merlot.
- Dijon mustard. Dijon provides a great savory taste.
- Beef bouillon. My secret ingredient in most of my braises to really boost the meaty taste.
- Beef broth. Homemade is always better, but real beef stock from the freezer area comes in second.
- Herbs. Fresh thyme, rosemary, and bay leaves work best here. If required, apply dried bay leaves.
THE PROCESS FOR THE BEST HEARTY BEEF STEW
- Sear the meat. Heat the oil in a Dutch oven over medium-high heat. Pat the meat cubes dry and season well with salt and pepper. Once the oil is heated, place the beef cubes in a single layer and sear until browned on both sides. You might need to perform this in batches. Remove the steak from the pan and place on a platter.
- Make a herb bundle. Tie the rosemary and thyme sprigs together with kitchen thread, then leave away.
- Saute vegetables. Reduce the heat to medium-low and add the butter. When the butter has melted, add the onions and leeks and toss to coat with the fat. Cook for 3-4 minutes, stirring periodically, until the vegetables have softened. Add the garlic and simmer for another minute.
- Prepare the braising liquid. Stir in the tomato paste, dijon, and beef bouillon paste until the vegetables are well covered. Sprinkle in the flour and cook for another 2-3 minutes, stirring often. Pour in the wine, stir thoroughly, and bring to a simmer. Scrape any browned chunks from the bottom of the saucepan. Stir in the beef broth, followed by the bay leaves and herb bundle.
- Braise. Return the meat to the saucepan with any juices that have collected on the platter. Cover and place in the oven for 2 hours.
- Add the vegetables. Remove the steak from the oven and combine with the potatoes, carrots, parsnips, and turnips. Cover and return to the oven for another hour or two, until the meat is really soft. Remove from the oven and let the beef stew to rest for 30 minutes, covered.
- Serve. Season the stew to taste, adding salt and pepper as required. Serve warm, topped with horseradish cream sauce.
