Family-Friendly Beef Stew

 

There is nothing more humbling as a professional cook than trying to feed your toddler. I’m always on the hunt for recipes that a) George will eat, b) WE want to eat, and c) are secretly packed with vegetables. This an American-style beef stew with some European influence from the aromatic red wine, sweet pearl onions, and the buttery brown mushrooms that you stir in at the end. I like to add some anchovy fillets during cooking to create more savory depth—they cook down into the sauce and leave none of the fishiness behind. I’m not a fan of overcooked peas, so I left those out here, but I did borrow a tip from my brother-in-law Jerome and snuck in some vegetable juice for some added veggies. 

 

Serves 4 to 6

  • 2½ lbs boneless beef chuck, cut into 1½-in pieces

  • Kosher salt and pepper

  • Canola oil

  • 3 Tbsp unsalted butter 

  • 1 yellow onion, finely chopped

  • 1 large celery stalk, finely chopped

  • 4 garlic cloves, minced

  • 4 anchovy fillets, finely chopped

  • 1½ Tbsp tomato paste

  • ¼ cup all-purpose flour

  • 2 cups dry red wine

  • 2 cups vegetable juice, such as V8

  • 2 cups chicken or beef stock or low-sodium broth, plus more as needed

  • Bundle of savory herbs, such as rosemary, thyme, and sage

  • 1 lb baby Yukon gold potatoes, halved or quartered if large

  • 2 large carrots, oblique cut

  • 8 oz baby Bella mushrooms, stemmed and halved or quartered if large

  • 2 cups frozen pearl onions

  • Gremolata, for serving (recipe follows)

  1. Preheat oven to 325 degrees. 

  2. Season beef all over with S&P. In a large Dutch oven, heat a generous drizzle of canola oil over moderately-high heat. Working in batches, brown beef on all sides, 5 to 7 min. Transfer to a plate and repeat with remaining beef. 

  3. Let pot cool slightly. Melt 2 tablespoons of the butter. Add onion and celery and season with S&P. Cook over moderate heat, stirring occasionally, until tender, about 5 min. Add garlic and anchovies and cook, stirring occasionally, until garlic is fragrant and anchovies break down, about 1 min. Create a well in the middle of the vegetables and add tomato paste. Cook, stirring occasionally, until tomato paste deepens in color, about 1 min. Stir to combine with vegetables. 

  4. Add wine and bring to a boil over moderately-high heat, scraping up any brown bits on bottom of pan, until wine has reduced by half. Return beef and any juices to pot. Sprinkle flour over beef and vegetables and cook, stirring, until flour is saturated. Add vegetable juice, beef stock, and bundle of herbs and bring to a simmer. Cover and transfer to oven and braise for 1 hour.

  5. Remove pot from oven and stir in potatoes and carrots. Add more beef stock, if needed. Cover and return to oven and braise for 45 min to 1 hour more, or until beef is very tender and shreddable and potatoes and carrots are tender when pierced with a knife. Transfer to stove top and stir in pearl onions. Discard herb bundle. Cover and let sit for 5 to 10 min.

  6. Meanwhile, in a medium skillet, melt remaining 1 Tbsp of butter over moderately-high heat. Add mushrooms and cook, stirring occasionally, until browned and tender, about 5 min. Season with salt and pepper and then stir into beef stew.

  7. Season beef stew with salt and pepper, if needed. Ladle into bowls and serve with a spoonful of gremolata on top, if using.

Optional (But Highly Recommended) Gremolata:

In a small bowl, combine a handful of finely chopped parsley, finely grated zest from 1 lemon, 1 finely grated garlic clove, and a drizzle of olive oil. Season with salt and pepper. Spoon over beef stew right before serving.

MAKE AHEAD This is a great make ahead recipe! Let the beef stew cool completely before refrigerating. It will last in your fridge for up to 4 or 5 days.