Martha Stewart Beef Stew Recipe

This Martha Stewart Beef Stew Recipe is a hearty and comforting dish, which includes beef chuck and root vegetables. It’s a classic, foolproof recipe, ready in about 2 hours and 45 minutes.

Martha Stewart Beef Stew Recipe Ingredients

• 3 pounds beef chuck, trimmed and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red potatoes, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves
• 3 cups water

How To Make Martha Stewart Beef Stew Recipe

1. Preheat oven and prep stew base: Preheat oven to 350°F. In a 5-quart Dutch oven, combine beef, tomato paste, balsamic vinegar, and flour. Season generously with salt and pepper.
2. Add vegetables: Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water to the pot. Stir to combine.
3. Bring to a boil: Set pot over medium-high heat and bring the mixture to a boil.
4. Bake in oven: Cover the pot and transfer to the oven. Cook for 2 to 2 1/2 hours until the beef is fork-tender.
5. Finish and serve: Discard bay leaves and adjust seasoning with salt and pepper, if needed. Serve hot.

Recipe Tips

• What cut of beef is best for stew?
  Beef chuck is ideal for stew—it becomes tender and flavorful after long cooking.
• Can I make this in a slow cooker?
  Yes, cook on low for 8 hours or high for 4–5 hours after bringing it to a boil on the stovetop.
• How to thicken the stew:
  The flour helps thicken, but for extra thickness, simmer uncovered on the stovetop after baking.
• Can I freeze beef stew?
  Yes, let it cool completely and freeze in portions for up to 3 months.
• How to enhance flavor:
  Add a splash of red wine or a few sprigs of thyme before baking.

What To Serve With Beef Stew

This stew pairs perfectly with rustic, hearty sides:

• Crusty bread or dinner rolls
• Buttery mashed potatoes
• Steamed green beans
• Roasted Brussels sprouts
• Red wine or dark ale

How To Store Beef Stew

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in individual portions for up to 3 months.

Reheat: Reheat on the stovetop over medium heat or in the microwave until hot.

Beef Stew Nutrition Facts

• Calories: 490
• Fat: 24g
• Carbohydrates: 28g
• Protein: 42g
• Fiber: 4g
• Sodium: 520mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add other vegetables to this stew?
Yes, parsnips, celery, or turnips are great additions.

Why is my beef tough?
It likely needs more time—keep cooking until it’s fork-tender.

Can I use broth instead of water?
Yes, beef broth adds even more flavor.

What if I don’t have a Dutch oven?
Use any heavy, oven-safe pot with a tight-fitting lid.

Try More Recipes:

• Martha Stewart Pot Roast Recipe
• Martha Stewart Corn Casserole Recipe
• Martha Stewart Lasagna Recipe