Beef Stew

This beef stew recipe delivers classic comfort food with tender, flavorful beef simmered alongside vegetables and herbs in a rich, savory broth. It stands out with its subtle, sophisticated flavor balance, including the use of wine and fresh tomatoes. The stew is slow-cooked to tender perfection and even better after resting overnight, making it perfect for hearty family meals.

Ingredients

• 2 1/2 pounds beef chuck, cut into 1-inch cubes
  
  

• Salt and pepper, to taste
  
  

• 2 tablespoons vegetable oil, divided
  
  

• 4 cloves garlic, minced
  
  

• 1 onion, chopped
  
  

• 1 cup dry red wine
  
  

• 2 teaspoons fresh thyme
  
  

• 1 (14-ounce) can tomatoes, chopped
  
  

• 3 carrots, peeled and cut into 1-inch pieces
  
  

• 1 bay leaf
  
  

• 1 spice bag (containing peppercorns and allspice)
  
  

• 4 cups beef stock
  
  

• 2 tablespoons butter
  
  

• 1 pound mushrooms, quartered
  
  

• 1/2 cup water
  
  

• 1 pound turnips, peeled and cut into 1-inch pieces
  
  

• 2 tablespoons all-purpose flour
  
  

• 1/4 cup chopped fresh parsley
  
  

Directions

1. Season beef with salt and pepper. Heat 1 tablespoon oil in a large enameled cast-iron casserole until shimmering. Brown half the beef over medium-high heat for about 12 minutes; transfer to a bowl. Repeat with remaining oil and beef.
   
   

2. Add garlic and onion to casserole; cook over low heat until softened, about 8 minutes.
   
   

3. Return beef and juices to casserole. Add wine and bring to a boil; simmer 2 minutes.
   
   

4. Add thyme, tomatoes, carrots, bay leaf, spice bag, and beef stock. Bring to a boil, cover partially, and simmer over low heat until beef is tender, about 1 1/2 hours. Cool and refrigerate overnight.
   
   

5. Rewarm stew over low heat. Melt butter in a skillet; add mushrooms, season with salt and pepper, and cook until they release liquid, about 6 minutes. Pour 2 tablespoons mushroom liquid into a bowl and cool. Continue cooking mushrooms until browned, about 6 minutes more. Add mushrooms to stew.
   
   

6. In skillet, add water and turnips; season with salt. Cover and cook until turnips are fork-tender, about 5 minutes. Add turnips to stew. Discard thyme sprigs, bay leaf, and spice bag.
   
   

7. Whisk flour into reserved mushroom liquid to make a paste. Stir 1/2 cup stew liquid into paste, then add paste back to stew. Bring to a boil and simmer until sauce thickens, about 2 minutes.
   
   

8. Season stew with salt and pepper, stir in parsley, and serve.
   
   

Nutritional Value by Grams (per serving estimate)

• Calories: Not specified
  
  

• Protein: Not specified
  
  

• Fat: Not specified
  
  

• Carbohydrates: Not specified
  
  

• Sugar: Not specified
  
  

• Sodium: Not specified