Martha Stewart Beef Stew​

This delicious beef stew recipe by Martha Stewart is the perfect comfort meal for chilly days. Packed with tender beef, hearty vegetables, and a rich, flavorful broth, it’s a simple and nutritious dish. You can easily adjust ingredients to your taste, making it a versatile and satisfying choice for any occasion.

Ingredients Needed:

• 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
• ¾ 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 ½-inch pieces
• 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 ½-inch pieces
• 1 cup frozen peas (optional)
• Chopped fresh parsley leaves, for serving

How To Make Beef Stew​?

1. Dust beef and heat oil: Generously season beef with salt and pepper, dust with flour, and shake off excess. Heat 30ml of oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Brown half of the beef for 5-7 minutes, then transfer to a plate. Brown the remaining beef and transfer to the plate.
2. Preheat oven and cook onions: Preheat the oven to 175°C (350°F). Add the remaining 15ml of oil to the pot and cook the onions until golden, about 3-4 minutes.
3. Add tomato paste, Worcestershire sauce, and wine: Stir in the tomato paste and cook for 1 minute. Add Worcestershire sauce and wine, then bring to a boil, letting it reduce until mostly evaporated.
4. Return beef and cook: Return the beef and any juices to the pot along with the chicken broth and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook for 1 ½ hours.
5. Add carrots and potatoes: Stir in the carrots and potatoes, cover, and continue cooking in the oven for another hour, until the beef is fork-tender and vegetables are easily pierced with a knife.
6. Add peas and serve: Stir in the peas, then return the pot to the oven for 5 more minutes to heat through. Ladle the stew into bowls, sprinkle with chopped parsley, and serve.

Recipe Tips:

• Use quality beef: For the best flavor and tenderness, choose grass-fed beef or a well-marbled cut like chuck. This will result in a richer and more satisfying stew.
• Brown the beef well: Don’t rush the browning process. Let the beef cook until it’s nicely browned on all sides, as this adds depth and flavor to the stew.
• Let the wine reduce: When adding the wine, allow it to boil until mostly evaporated. This intensifies the flavor and ensures the wine doesn’t overpower the stew.
• Cut vegetables evenly: Make sure your carrots and potatoes are cut into similar-sized pieces so they cook evenly and you get tender veggies throughout the stew.
• Don’t skip the parsley: Fresh parsley adds a burst of color and a fresh flavor to the stew. Sprinkle it just before serving for a beautiful finish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover beef stew cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, place the stew in an airtight container or freezer bag. It will stay good in the freezer for up to 3 months. To thaw, transfer it to the fridge overnight and reheat as usual.
• Reheat: Preheat the oven to 180°C (350°F). Place the beef stew in an oven-safe dish, cover with foil, and heat for 20-30 minutes or until fully heated through.

Nutrition Facts

Serving Size: 1 cup (about 230g)

• Calories: 230
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 20mg
• Sodium: 1340mg
• Potassium: 713mg
• Total Carbohydrate: 31g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 14g

Check out More Recipes:

• Martha Stewart Turkey Meatballs​
• Martha Stewart Turkey Chili​
• Martha Stewart Meatloaf Recipe​
• Martha Stewart One Pot Pasta​
• Martha Stewart Chicken Pot Pie​