The Stew 2019

[Billi Plancarte]

Withover 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. It is the ultimate cold weather comfort food. Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes a few hours to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits.

This stew is part of my classic French recipe collection, which includes similar slow-cooking comfort food recipes, like coq au vin and braised short ribs, and impressive main courses, like steak au poivre or roast beef tenderloin with red wine sauce.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

It turned out amazing! The only thing I did was add the full box of Beef Stock (instead of the added two cups of water) and also added a touch of Worchestire Sauce. Other than prep it was an easy recipe to follow. Thank you so much!

I made this stew last night and found it quite delicious. I only made a few tweaks: I used 4 cups of broth, omitted the water, added a 6-ounce can of tomato paste, and added parsnips along with the carrots. It was even better for lunch the next day. I will make this stew again. Thank you for sharing the recipe.

Jenn, this looks delicious. I have a Ninja Food Possible Plus which will let me sear, braise and slow cook with one kitchen appliance. I plan on finishing this in slow cooker mode and I wonder if I should reduce the amount of water used to keep the stew juices from being too thin. What do you think?

Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!

Stew can be thickened by giving the vegetables a quick mash or you can use either flour or cornstarch. My preferred method for thickening beef stew (and the method used in this beef stew recipe) is to use a cornstarch slurry.

Yes, you can absolutely freeze beef stew! I like to freeze it in freezer bags in single servings portions so I can take one portion out for lunches (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.

We usually serve it with a bread, biscuit or even Garlic Crescent Rolls to sop up any broth! I also love serving it with mashed potatoes in the bottom of the bowl! Even just some crushed crackers or saltines are all you really need.

great recipe. Everyone thought it was very tasty. I like your recipes. because your directions are easy to follow and have common items I can use in other recipes. thanks for the hard work you put into your food.

5. Remove from heat and stir in half the dill. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil (or a teeny knob of softened butter, live a little) and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here.

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If you had told me that the most exciting thing to happen to us all in 2022 was a stew made of beans and cabbage, well, it\u2019s only January 6th and I guess that tracks. In keeping with the New Stew, New You theme of the last few years, here is my offering for stew season\u2014 a humble number of beans, cabbage, onions, and dill. Excited yet? Sounds extremely beige and maybe a little boring, so maybe not!

But please trust I would not debut a stew that I wouldn\u2019t trust with my life, beige or otherwise. As I have previously learned, sometimes the beige-est foods are my favorite, and there is no food more beige than this one. It\u2019s also deceptively complex and is good for anyone who lists pickles as one of their top 5 foods. I received a reader email this morning that was basically: \u201CLOVE YOU BUT ENOUGH WITH THE BEANS,\u201D which, fair! I even myself have said as much, but sorry, this bean recipe is amazing, and out of respect to the rest of the ingredients, it\u2019s as much about the frizzled onions (somewhere between caramelized and fried), cabbage (don\u2019t use red unless you are prepared for a color I would describe as \u201Cno\u201D), and DILL (\uD83D\uDE0D) as it is the beans (beans).

As with any pantry-staple situation, the low number of deceptively modest ingredients might convince you this stew doesn\u2019t have what it takes to be your new favorite stew\u2013 but I assure you, as a person who has had three bowls over the last two days, it does. The secret is in the treatment of the ingredients: The onions must be frizzled (somewhere between an onion that\u2019s been caramelized and fried) for the correct depth of flavor, and the beans must be cooked and lightly crushed before any liquid is added (or your stew will forever be a soup). While most \u201Cwhite beans\u201D will work, I love to mix for a variety of creaminess, texture, and flavor (tiny navy beans + large butter beans are my favorite combo).

The number of ingredients here is so limited that I really won\u2019t be recommending any swaps or substitutions. That said, if you\u2019d like to make this stew dairy-free/vegan, that\u2019s totally fine. In my honest assessment here, the butter rewards those who use it, but it does not punish those who don\u2019t.

1. Heat butter (if using) and olive oil in a medium pot over medium\u2013high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5\u20138 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so just adjust the heat and frequency of stirring as needed.

3. Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot, breaking them up to release the creamy, starchy interior (this is what will thicken your stew). I say \u201Csome of\u201D because we are not making refried beans, nor are we making bean pure\u00E9\u2013 but we do want to have some that are more broken down than others. Think whole, tender beans swimming in a pot of creamy, broken down, lightly brothy beans.

4. Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (soupier, stewier, you choose) and everything is tasting nice and savory, 15\u201320 minutes or so. Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10\u201315 minutes. Season with salt, pepper, and more vinegar if you like.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing or by using a roux or beurre mani, a dough consisting of equal parts fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used.

There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.[3]

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