Do you want a warm and cozy meal? This Martha Stewart Beef Stew Recipe is perfect for you. Many people love the Martha Stewart Beef Stew Recipe. It is very hearty and filling.
You can learn How to make Martha Stewart Beef Stew Recipe here. The steps are very easy to follow. Your family will love these Ingredients for Martha Stewart Beef Stew Recipe. Let us start cooking this amazing dish together!
What Makes This Recipe Special
The flavor of this stew is very deep and rich. It uses slow cooking to make the meat tender. The texture is thick and very satisfying to eat. It feels like a warm hug in a bowl.
This recipe is great for busy people. You prep it and then let it simmer. It takes time but is very easy to do. You can find more comfort food ideas to try later. It is a classic meal for cold nights.
Equipment List
- Dutch Oven: This heavy pot holds heat very well. It is perfect for slow cooking the beef.
- Sharp Knife: You need this to cut the meat and vegetables. It makes the prep work very fast and safe.
- Wooden Spoon: Use this to stir the stew gently. It helps scrape the tasty bits from the bottom.
- Cutting Board: This protects your counter while you chop. It provides a stable surface for all your vegetables.
- Measuring Spoons: These help you add the right amount of spices. Balance is very important for a great stew flavor.
Ingredients You Need for Martha Stewart Beef Stew Recipe
- Beef Chuck: This is the main star of the dish. It becomes very soft after cooking for a long time.
- All-Purpose Flour: You use this to coat the beef pieces. It helps thicken the gravy as it cooks slowly.
- Vegetable Oil: This is used to brown the meat first. It adds a nice crust and extra flavor here.
- Carrots: These add a natural sweetness to the stew. They stay firm but tender after many hours.
- Potatoes: These make the meal very filling and hearty. They soak up all the delicious beef juices easily.
- Onion: Onion provides a savory base for the liquid. It melts into the sauce to add great depth.
- Beef Broth: This is the liquid that cooks everything together. It keeps the meat moist and very tasty.
- Dried Thyme: This herb adds an earthy and fresh scent. It pairs perfectly with the rich beef flavor.
How to Assemble
Step 1:
Cut your beef into small one-inch cubes first. Toss the meat in flour and a little salt. Make sure every piece is coated very well.
Step 2:
Heat the oil in your large Dutch oven now. Add the beef in small batches to the pot. Brown the meat on all sides very quickly.
Step 3:
Remove the meat and set it aside for now. Add the chopped onions to the same hot pot. Cook them until they look soft and clear.
Step 4:
Pour in the beef broth and stir it well. Use your spoon to scrape the bottom bits up. This adds a lot of flavor to the sauce.
Step 5:
Put the browned beef back into the pot now. Add the thyme and bring the liquid to boil. Lower the heat to a very soft simmer.
Step 6:
Cover the pot with a tight-fitting lid today. Let the beef cook for about ninety minutes alone. This makes the meat start to get tender.
Step 7:
Add the carrots and potatoes to the pot next. Cover it again and cook for forty more minutes. Check if the vegetables are soft with a fork.
Recipe Success Tips
- Brown the meat in small batches for better crust.
- Do not rush the simmering process at all today.
- Cut all your vegetables into the same size pieces.
- Use a heavy pot to prevent burning the bottom.
- Taste the sauce before serving to check the salt.
- Add a splash of water if it gets too thick.
How To Store Leftover
You can keep this stew in the fridge easily. Put it in an airtight container once it cools. It stays good for up to four days total.
The flavor actually gets better the next day! You can also freeze it for three months. Just thaw it in the fridge before you reheat it. Heat it slowly on the stove for the best results.
Sides & Pairings Suggestions
This stew goes great with crusty bread. You can use the bread to soak up sauce. A simple green salad adds a nice fresh crunch.
Some people like to serve it over white rice. You could also try it with some buttered noodles. It is a full meal all by itself too. Everyone will leave the table feeling very full.
Nutritions
| Nutrient | Value |
| Calories | 450 kcal |
| Protein | 35 g |
| Total Fat | 18 g |
| Carbohydrates | 28 g |
| Iron | 25% DV |
FAQs about Martha Stewart Beef Stew Recipe
What is the best beef for stew?
Beef chuck is the best choice for this recipe. It has enough fat to stay moist and tender. Other lean cuts might become too dry and tough.
Can I make this in a slow cooker?
Yes, you can use a slow cooker for this. Brown the meat first for the best flavor results. Cook on low for eight hours for soft meat.
How do I make the gravy thicker?
You can mix a little cornstarch with cold water. Stir it into the boiling stew at the end. It will thicken the sauce in just one minute.
Can I add other vegetables to this?
You can add peas or celery if you like. Add peas during the last five minutes of cooking. This keeps them bright green and very fresh looking.
Final Thoughts
We hope you enjoy this Martha Stewart Beef Stew Recipe. It is a wonderful meal for your whole family.
You can find more classic recipes to cook at home. Share this warm dish with the people you love. Happy cooking to you and your friends today!
More Amazing Recipes
- Martha Stewart Baked Pork Chops Recipe
- Martha Stewart Pastry Cream Recipe
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart Fresh Ham With Green Herb Paste Recipe
Martha Stewart Beef Stew Recipe
Equipment
- Dutch oven
- Sharp knife
- Wooden Spoon
- Cutting Board
- Measuring Spoons
Ingredients
- 2 lbs BEEF CHUCK
- ¼ cup ALL-PURPOSE FLOUR
- 2 tbsp VEGETABLE OIL
- 1 large ONION
- 4 large CARROTS
- 1 lb POTATOES
- 4 cups BEEF BROTH
- 1 tsp DRIED THYME
- 1 tsp SALT
Instructions
- Cut your beef into small one-inch cubes first. Toss the meat in flour and a little salt. Make sure every piece is coated very well.
- Heat the oil in your large Dutch oven now. Add the beef in small batches to the pot. Brown the meat on all sides very quickly.
- Remove the meat and set it aside for now. Add the chopped onions to the same hot pot. Cook them until they look soft and clear.
- Pour in the beef broth and stir it well. Use your spoon to scrape the bottom bits up. This adds a lot of flavor to the sauce.
- Put the browned beef back into the pot now. Add the thyme and bring the liquid to boil. Lower the heat to a very soft simmer.
- Cover the pot with a tight-fitting lid today. Let the beef cook for about ninety minutes alone. This makes the meat start to get tender.
- Add the carrots and potatoes to the pot next. Cover it again and cook for forty more minutes. Check if the vegetables are soft with a fork.
Notes
- Brown the meat in small batches for better crust.
- Do not rush the simmering process at all today.
- Cut all your vegetables into the same size pieces.
- Use a heavy pot to prevent burning the bottom.
- Taste the sauce before serving to check the salt.
- Add a splash of water if it gets too thick.
