Classic American Beef Stew

This Classic American Beef Stew is a hearty and comforting dish that showcases tender chunks of beef simmered in a robust, flavorful broth, complemented by a medley of vegetables. Originating in American cuisine, this stew is perfect for cold weather and family gatherings, embodying the essence of home-cooked meals. The combination of umami-rich anchovies and aromatic herbs enhances the depth of flavor, while the vibrant vegetables add texture and color. Serve this dish with crusty bread for a complete and satisfying meal.

Ingredients (Makes 6 portions)

Broth Mixture

4 cups (950 mL) low-sodium chicken stock
3 tablespoons (75 g) tomato paste
3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon Asian fish sauce)
4 packets powdered unflavored gelatin (30 g)
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) Worcestershire sauce
2 cups (30 mL) vegetable oil

Beef

3 pounds (1.25 kg) whole boneless beef chuck roast, cut into 3 steaks

Vegetables

Kosher salt and freshly ground black pepper
10 ounces (275 g) white button mushrooms, quartered
4 medium carrots (275 g), 2 left whole, 2 cut into bite-sized pieces
8 ounces (225 g) frozen or fresh pearl onions
1 large yellow onion, unpeeled, split in half (275 g)
2 small stalks celery (85 g)
3 medium cloves garlic, unpeeled
1 pound (450 g) Yukon gold potatoes, peeled and cubed
4 ounces (113 g) frozen peas

Cooking Liquid

1 cup (235 mL) sherry, dry vermouth, or red wine

Thickening Agents

2 tablespoons (20 g) all-purpose flour

Herbs

2 bay leaves
4 sprigs thyme

Nutrition Information (per 100g)

Calories: 150
Fat: 6
Protein: 18
Carbohydrates: 10
Fiber: 2

Directions

Prepare the Broth

1. In a blender, combine chicken stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce. Blend until smooth and set aside.

Sear the Beef

2. Preheat the oven to 300°F (150°C) and adjust the rack to the lowest position. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Season the beef with salt and pepper, then add to the pot. Sear until browned on two sides, about 10 minutes. Remove and set aside.

Sauté the Vegetables

3. Add mushrooms to the Dutch oven and sauté until browned, about 6 minutes. Then add diced carrots and pearl onions, cooking until nicely browned. Season with salt and pepper, then transfer to a bowl.

Brown the Aromatics

4. In the same pot, add the halved yellow onion cut-side-down, along with whole carrots, celery, and garlic. Cook until all vegetables are well-browned, about 4 minutes.

Deglaze and Simmer

5. Pour in wine or sherry, scraping up browned bits from the bottom of the pot. Cook until reduced by three-quarters, approximately 3 minutes. Stir in the broth mixture and bring to a gentle simmer.

Combine and Bake

6. Cut the seared beef into 1½- to 2-inch chunks and toss with flour. Add to the pot along with bay leaves and thyme. Stir and return to a simmer. Cover partially and transfer to the oven, cooking until the beef begins to tenderize, about 1½ hours.

Add Vegetables

7. Remove the pot from the oven. Discard the aromatics (carrot, celery, thyme, bay leaves, and onion). Add potatoes, reserved mushrooms, pearl onions, and carrots back to the stew. Return to the oven and cook until everything is tender and the broth thickens, about 45 minutes to 1 hour.

Finish and Serve

8. If needed, simmer on the stove for up to 15 minutes to reach the desired consistency. Stir in peas and adjust seasoning with salt and pepper. Serve immediately or refrigerate for up to 5 days, reheating before serving.

Cookix's Secrets

Flavor Boosts

Add a teaspoon of smoked paprika or a splash of balsamic vinegar for depth.

Healthier Options

Substitute lean cuts of beef or use turkey for a lighter stew.

Meat Selection

For the best flavor, choose a well-marbled beef chuck roast.

Vegetable Variations

Feel free to add seasonal vegetables like parsnips or turnips for added flavor.

Ask Cookix, your sous-chef