Martha Stewart's Beef Stew
ID: 1ce62c3f...
A classic, rich, and comforting beef stew made with chuck beef, rendered slab bacon, mushrooms, onions, potatoes, and red wine. Slowly simmered on the stovetop to develop deep, caramelized flavors and fork-tender meat.
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🍳 Cooking Flow
Render the slab bacon lardons in a large pot, then remove and set aside. → Season the chuck beef with salt and pepper, sear in batches in the bacon fat, then remove and deglaze the pot with 1 cup of beef stock. → Sauté the onions, garlic, and mushrooms in olive oil, then stir in flour and Dijon mustard to build the thickener. → Add the remaining stock, red wine, beef, thyme, and bay leaves, then cover and simmer for 1.5 hours. → Stir in the potatoes and Cipollini onions, simmer for another 20-25 minutes, stir back in the bacon lardons, and serve over noodles with garnishes.
Cooking Steps
Brief Cooking Order
Render the slab bacon lardons in a large pot, then remove and set aside. → Season the chuck beef with salt and pepper, sear in batches in the bacon fat, then remove and deglaze the pot with 1 cup of beef stock. → Sauté the onions, garlic, and mushrooms in olive oil, then stir in flour and Dijon mustard to build the thickener. → Add the remaining stock, red wine, beef, thyme, and bay leaves, then cover and simmer for 1.5 hours. → Stir in the potatoes and Cipollini onions, simmer for another 20-25 minutes, stir back in the bacon lardons, and serve over noodles with garnishes.
Introduction
A classic, rich, and comforting beef stew made with chuck beef, rendered slab bacon, mushrooms, onions, potatoes, and red wine. Slowly simmered on the stovetop to develop deep, caramelized flavors and fork-tender meat.
Step 1
Slice the slab bacon into 1/2-inch cubes.
Step 2
Add the bacon cubes to a large pot and render the fat over medium heat until crispy.
Step 3
While the bacon renders, cut the beef chuck into 1.5 to 2-inch cubes.
Step 4
Season the beef cubes generously on all sides with kosher salt and black pepper.
Step 5
Remove the rendered bacon (lardons) from the pot with a slotted spoon and set aside.
Ingredients List
Important Notes
Always sear the meat in batches to avoid crowding the pan, which would steam the meat instead of browning it.
Using a flat-bottomed wooden spoon is highly recommended to easily scrape up and release the flavorful fond from the bottom of the pot.
Cooking the flour with the vegetables for a minute or two is essential to prevent a raw flour taste in the final gravy.
Skim the surface of the stew periodically during the long simmer to remove excess fat and impurities.
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