Classic Beef Stew Recipe
- Servings: 8
- Prep Time: 30 Minutes
- Cook Time: 3 Hours
This classic dish is perfect for the fall and winter months: nourishing and hearty. The fingerling potatoes can easily be swapped for other root vegetables such as celery root, sweet potatoes or turnip. For the fullest flavor, use we recommend 100% grass-fed beef from New Zealand.
- 3 lbs Taste Pure Nature certified grass-fed beef chuck roast, cut into 1 ½ inch cubes
- Kosher salt
- Freshly ground pepper
- ¼ cup all-purpose flour
- Vegetable oil
- 8 ounces pearl onions (thawed, or if fresh, peeled)
- 10 ounces white or cremini mushrooms, quartered
- 1 large onion, peeled and halved
- 3 cloves garlic, peeled
- 4 large carrots, 2 left whole and 2 cut into 1” rounds
- 2 stalks celery
- ¼ cup tomato paste
- ½ cup dry sherry or 1 cup dry white wine
- 2 bay leaves
- 1 quart good quality beef or chicken stock
- 1.5 lbs fingerling or new potatoes (if larger, halved or quartered to large bitesize pieces)
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- Kosher salt and apple cider vinegar to taste
- 1. Place beef chunks in a large bowl and season generously with kosher salt and freshly ground pepper. Add ¼ cup flour and using either your hands or a flexible rubber spatula, mix to evenly coat the beef.
- 2. Heat a 6-quart Dutch oven over medium high heat and add 1 tablespoon of vegetable oil. Working in batches, add enough beef chunks to create a single layer and sear until brown on all sides then place in a clean bowl. Repeat until you have browned all the beef chunks, adding more oil and adjusting the heat as necessary to keep the bottom from scorching.
- 3. Add the mushrooms, the 2 chopped carrots, and pearl onions and sauté until they start to soften and release their juices about 5 minutes. Season with kosher salt. Scrape vegetable into a bowl or container and refrigerate for later. These will be added at the end, so they don’t become mushy during the long cook time.
- 4. Now add your “sacrificial” halved onion, whole garlic cloves, whole carrots and celery stalks to the Dutch oven and sauté the vegetables for 1-2 minutes. These will be discarded at the end but will help build flavor during the long braise of the beef.
- 5. Add the sherry or white wine and tomato paste and scrape up any brown bits from the bottom of the pan. Cook for 3-5 minutes or until it has reduced by half.
- 6. Add beef or chicken stock, bay leaves and browned beef to the Dutch oven and stir to combine. Bring to simmer, cover pot and place into a 300℉ oven. Cook for 1.5 to 2 hours or until the beef is almost tender.
- 7. Meanwhile, make a roux to help thicken the sauce. Melt the butter in a small frying pan over medium heat, then add the flour, stirring to get rid of any lumps. Cook for another 2-4 minutes until caramel-brown colored. Set aside
- 8. Remove from the oven and fish out the whole carrots, celery and onion and discard. Add in the fingerling potatoes, reserved pearl onions, carrots and mushrooms and reserved roux and stir to combine. Cover and return to the oven for another 30-45 minutes until the vegetables and beef are tender.
- 9. Season to taste with kosher salt and splash of apple cider vinegar. Serve with crusty bread and a simple salad.