12 Beef Stew Recipes You'll Want to Make Again and Again
From a beef stew in red wine sauce to a slow cooker Korean beef stew, here are fantastic beef stew recipes.
Short Rib Stew
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
Beef Stew in Red Wine Sauce
For many Americans, the quintessential French stew is boeuf bourguignon — beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
Beef Stew with Port and Porcini
Gail Hobbs-Page, who also consults on the raising of the grass-fed livestock at Dave Matthews's Best of What's Around farm, developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine, and porcini mushrooms to create a rich, deeply flavored sauce.
Classic Pot-au-Feu
For this dish, David Duband braises two cuts of beef — shank and rump roast — with marrow bones and then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender. When serving, you can mix the horseradish with the sour cream to make a tasty garnish.
Slow Cooker Beef Stew with Napa Cabbage and Pickles
Napa cabbage and thinly sliced sour pickles add texture and tang to this hearty stew. Searing the pieces of beef chuck before putting them in the slow cooker gives the stew a rich flavor.
Smoky Beef and Leek Stew
In Rioja, cooks add leeks to their hearty beef stews for a hit of sweetness and acidity, plus pimentón (smoked Spanish paprika) and peppercorns for a layer of spice.
Beef Stew
This beef stew gives you everything you want in comfort food: It's hearty and satisfying, but what makes it stand out is its subtle, sophisticated use of coriander and fenugreek seeds. The cooked meat needs to be refrigerated overnight, so plan accordingly.
Beef Stew with Red Currant Jelly and Cream
In classic French cuisine, when the sauce for wine-braised boar or venison is flavored with red currant jelly and cream, the dish is called grand veneur. Beef and pork are delicious prepared in grand veneur style too.
Pot Roast Smothered in Bacon and Onions
There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding super tender beef.
Beef Rib Eye and Vegetable Stew
Chef Galen Zamarra's 25-minute stew combines 2 pounds of boneless beef rib eye chunks with carrots and a Yukon potato in red wine sauce with herbs.
Hunter's Stew with Braised Beef and Wild Rice
David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice.
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