From a beef stew in red wine sauce to a slow cooker Korean beef stew, here are fantastic beef stew recipes.
Food & Wine
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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.
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.
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.
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.
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.
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.
This brothy stew is succulent and soothing, but sisters Jasmine & Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. “We both just love sour flavors,” says Jasmine Hemsley. “It’s our Filipino mum’s influence.”
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made.
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.