Savory Comfort Beef Stew
Indulge in this hearty and flavorful Savory Comfort Beef Stew, perfect for cozy dinners. This dish features tender chunks of beef slow-cooked in a rich red wine broth, packed with flavor from fresh herbs and sweet vegetables. The addition of golden-brown onions and vibrant peas creates a delightful medley of textures and tastes. Ideal when served with fluffy popovers or thick slices of whole grain bread, this stew is a fulfilling meal that warms both body and soul. Perfect for family gatherings or a comforting weeknight dinner.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Vegetable oil
2 tablespoons (None)
Butter or margarine
2 tablespoons (Divided)
Boneless beef stew meat or beef chuck
2 lbs (Cut into 1 1/2 inch pieces)
Onion
1 (Chopped)
Flour
1 tablespoon + 1 teaspoon (To coat the beef)
Red wine
1 1/4 cups (None)
Beef broth
2 cups (None)
Parsley sprigs
6 (Whole)
Garlic clove
1 (Minced)
Dried thyme or fresh thyme sprig
1/2 teaspoon or 1 sprig (Dried or fresh)
Bay leaf
1 (Whole)
Salt and pepper
To taste (None)
Carrots
8 ounces (Peeled and cut into 1 inch pieces or baby carrots halved)
Small white boiling onions
6 ounces (Peeled (about 2-3))
Fennel bulb
1 small (Stalks discarded (optional))
Frozen peas or fresh peas
1 cup or 1 lb (Thawed or shelled)
Parsley
2 tablespoons (Minced)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a 5-quart casserole, heat the vegetable oil and 1 tablespoon of butter over medium-high heat.
3
Add one-third of the beef stew cubes and brown them on all sides for about 6-8 minutes. Transfer the browned meat to a plate and repeat this process with the remaining beef.
4
Once all the beef is browned, add the chopped onion to the same pan and reduce the heat to low. Sauté the onions for 6-8 minutes until they are tender and translucent.
5
Return the browned beef to the pan, sprinkle with 1 tablespoon of flour, and toss until all the beef is well coated. Transfer this mixture to the oven and bake for 5 minutes.
6
After 5 minutes, reduce the oven temperature to 325°F (163°C). Pour any reserved juices from the plate over the beef, and add the red wine and beef broth. If the beef is not covered, add more broth or water as needed.
7
Tie together the parsley sprigs, garlic, thyme, and bay leaf with cheesecloth to create an herb sachet. Add this sachet to the beef mixture along with salt and pepper to taste.
8
Bring the mixture to a boil on the stove, then transfer it back to the casserole and into the oven. Bake for 45-60 minutes, stirring occasionally.
9
After baking, stir in the carrots. If the sauce is too thick or the mixture seems dry, add more broth or water. Continue to bake for another 30-45 minutes (or 20-30 minutes if using baby carrots). Once done, discard the cheesecloth bag.
10
While the stew is baking, bring a medium saucepan of water to a boil and add the small white boiling onions. Boil for 1 minute, then drain and peel the onions.
11
In a skillet over medium heat, melt the remaining tablespoon of butter, and sauté the peeled onions for 4-5 minutes until they are golden brown. Add these onions, along with the optional fennel, to the casserole for the final 20 minutes of baking.
12
When finished, remove from the oven and gently fold in the peas, allowing the stew to simmer on the stovetop for an additional 5-10 minutes. Stir in the minced parsley just before serving.
13
Serve hot alongside crusty bread or popovers for a heartwarming meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Comfort Beef Stew?
Savory Comfort Beef Stew is a hearty and flavorful dish featuring tender chunks of beef slow-cooked in a rich red wine broth with fresh herbs and vegetables.
What type of beef is recommended for this recipe?
The recipe calls for 2 lbs of boneless beef stew meat or beef chuck, cut into 1 1/2 inch pieces.
How should I brown the beef?
Heat vegetable oil and butter in a casserole over medium-high heat. Brown the beef in three separate batches for 6-8 minutes per batch on all sides.
What is the initial oven temperature for this recipe?
Preheat your oven to 450°F (232°C) for the initial browning and flour-coating stage.
When should I reduce the oven temperature?
After the flour-coated beef has baked for 5 minutes at 450°F, reduce the oven temperature to 325°F (163°C).
How long do I sauté the onions?
Sauté the chopped onions on low heat for 6-8 minutes until they are tender and translucent.
What purpose does the flour serve in the stew?
One tablespoon of flour is sprinkled over the browned beef to coat it, which helps thicken the sauce during the baking process.
What liquids are used to make the stew broth?
The stew uses 1 1/4 cups of red wine and 2 cups of beef broth. You can add more broth or water if the beef is not fully covered.
How do I make the herb sachet for the stew?
Tie together 6 parsley sprigs, 1 minced garlic clove, 1/2 teaspoon of dried thyme (or 1 fresh sprig), and 1 bay leaf with cheesecloth.
How long is the first baking period?
After bringing the mixture to a boil on the stove, transfer it to the oven and bake for 45-60 minutes, stirring occasionally.
When do I add the carrots to the stew?
Stir in the carrots after the first 45-60 minutes of baking is complete.
How long do the carrots need to cook in the oven?
Standard carrot pieces need 30-45 minutes of baking, while baby carrots only need 20-30 minutes.
What should I do if the stew sauce is too thick?
If the sauce is too thick or the mixture seems dry after the first bake, add more beef broth or water.
How do I prepare the small white boiling onions?
Boil them in water for 1 minute, drain and peel them, then sauté them in butter for 4-5 minutes until golden brown.
Is the fennel bulb required for this recipe?
No, the fennel bulb is optional. If used, discard the stalks and add the bulb during the final 20 minutes of baking.
When are the peas added to the stew?
Once the baking is finished, remove the casserole from the oven and gently fold in the peas.
How long does the stew simmer after adding peas?
Allow the stew to simmer on the stovetop for an additional 5-10 minutes after folding in the peas.
When is the minced parsley added?
Stir in 2 tablespoons of minced parsley just before serving the dish.
What are the recommended side dishes for this stew?
This stew is ideal when served with fluffy popovers, crusty bread, or thick slices of whole grain bread.
Can I use fresh peas instead of frozen?
Yes, you can use either 1 cup of thawed frozen peas or 1 lb of shelled fresh peas.
How many total ingredients are in this recipe?
There are 17 ingredients in this Savory Comfort Beef Stew recipe.
What should I do with the herb sachet once the stew is cooked?
Discard the cheesecloth bag containing the herbs once the baking cycles are finished.
Does the recipe use butter or oil for browning?
It uses a combination: 2 tablespoons of vegetable oil and 1 tablespoon of butter for browning the meat.
What is the total approximate baking time?
The total baking time is approximately 80 to 110 minutes, plus the initial 5-minute high-heat bake.
How many onions are used in total?
The recipe uses one large chopped onion for the base and 6 ounces (about 2-3) of small white boiling onions.
Can I substitute the dried thyme?
Yes, you can use either 1/2 teaspoon of dried thyme or 1 fresh thyme sprig.
Do I need to peel the carrots?
Yes, the carrots should be peeled and cut into 1 inch pieces.
Is salt and pepper specified by weight?
No, salt and pepper are added 'to taste' during the preparation of the herb sachet and broth mixture.
Should the stew be boiled on the stove?
Yes, bring the mixture to a boil on the stove once after adding the liquids and herbs, before transferring it back to the oven.
What makes this stew a 'comfort food'?
Its slow-cooked nature, rich red wine broth, and the inclusion of hearty vegetables and tender beef make it a fulfilling, warming meal.