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Martha Stewart-Inspired Beef Stew

Close-up of Martha Stewart-Inspired Beef Stew showing its texture
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A deeply savory, comforting beef stew inspired by Martha Stewart’s classic American home cooking. Tender chunks of beef and vegetables simmer in a rich, herb-scented broth until meltingly soft, with a glossy, full-bodied sauce that begs for crusty bread.

Ingredients

Scale
  • 3 pounds (1.36kg) beef chuck, trimmed and cut into 1 1/2-inch (4cm) chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, chopped (about 2 cups/300g)
  • 3 medium carrots, peeled and cut into 1-inch (2.5cm) pieces
  • 2 celery stalks, cut into 1-inch (2.5cm) pieces
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 cups (720ml) beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound (454g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
  • 1 cup (130g) frozen peas
  • 2 tablespoons chopped fresh parsley, for serving

Instructions

  1. Pat the beef chunks dry with paper towels and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef until deeply browned on all sides, about 4 to 5 minutes per batch, transferring the browned meat to a plate as you go; do not crowd the pot or the beef will steam instead of brown.
  2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to coat and lightly toast the flour; this thickens the stew and removes the raw flour taste. Stir in the tomato paste and cook for 1 minute more.
  4. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaves, then return the beef and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
  5. Stir in the potatoes, cover, and continue simmering until the beef is fork-tender and the potatoes are cooked through, 45 minutes to 1 hour more. Taste and adjust the seasoning with additional salt and pepper as needed.
  6. Stir in the frozen peas and cook, uncovered, until heated through, about 5 minutes. Remove and discard the bay leaves, then ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through, about 10 to 15 minutes, or in the microwave in 1-minute intervals. The stew thickens as it sits; loosen with a splash of beef broth or water when reheating. Make ahead: the stew can be prepared through the end of step 5 up to 2 days in advance and refrigerated; add the peas and parsley when reheating.

Nutrition

Keywords: Martha Stewart beef stew, classic beef stew, beef stew recipe, homemade beef stew, stovetop beef stew, comfort food, beef and potatoes, winter stew, Sunday dinner, one-pot meal

Find it online: https://marthadishes.com/martha-stewart-beef-stew-recipe/