Slow Simmered: Herbed Beef Stew for Early Spring

k engels

9 months ago

A rich, aromatic stew that bridges the seasons—warming the last of winter with hints of the green to come.

As early spring peeks in with longer days and a chill still in the air, our cravings turn to dishes that soothe and invigorate. This Herbed Beef Stew is just that—rich with deeply developed flavor, yet brightened with garden herbs hinting at the season ahead. A slow simmer brings together tender beef, root vegetables, and a bouquet of herbs in a broth that’s comforting, aromatic, and ready to serve with crusty bread or over a bed of buttered noodles. It’s the perfect dish to ease out of winter and into spring’s embrace—one simmering spoonful at a time.

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Chef Notes

Beef Selection:
Opt for chuck roast—well-marbled, it breaks down beautifully over low, slow heat. You can also use bottom round or brisket, but chuck gives you the best balance of flavor and texture.
Herbs:
Fresh is best here: thyme, rosemary, parsley, and a touch of tarragon or marjoram. If using dried, reduce quantity by one-third and add earlier in the cook to fully release flavors.
Deglazing Tip:
Don’t skip the wine—it lifts the fond (those rich browned bits) from the bottom of the pan, adding deep complexity.

Herbed Beef Stew Recipe

Serves: 6
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: ~3 hours

Ingredients

2.5 lbs beef chuck roast, cut into 1.5-inch cubes
Kosher salt & freshly ground black pepper
3 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 Tbsp tomato paste
3 Tbsp all-purpose flour
1 cup dry red wine (Pinot Noir or Cabernet)
4 cups beef stock (low sodium)
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 tsp dried tarragon or marjoram (or 1 tsp fresh)
3 medium carrots, peeled & chopped
2 parsnips, peeled & chopped
2 cups baby potatoes, halved
1/2 cup chopped flat-leaf parsley (plus more for garnish)

Instructions

Prep the beef:
Pat beef dry and season generously with kosher salt and pepper.
Brown in batches:
Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
Sauté aromatics:
Add remaining 1 Tbsp oil, then onion. Sauté 5–6 minutes until translucent. Stir in garlic and tomato paste. Cook 1–2 minutes.
Deglaze:
Sprinkle flour over the onion mixture, stir for 1 minute. Add red wine, scraping the bottom of the pan. Simmer 3–4 minutes to reduce slightly.
Build the stew:
Return beef to the pot. Add stock, bay leaves, thyme, rosemary, tarragon/marjoram. Bring to a low boil.
Simmer low & slow:
Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Add vegetables:
Stir in carrots, parsnips, and potatoes. Cover and simmer for another 45–60 minutes, until beef and veggies are fork-tender.
Finish:
Remove herb stems and bay leaves. Stir in chopped parsley. Taste and adjust seasoning.
Serve:
Ladle into bowls, garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or egg noodles.

Pro Tips for the Home Cook

Let it Rest: Like most stews, this one tastes even better the next day.
Freezer-Friendly: Portion into airtight containers and freeze for up to 3 months.
Gluten-Free Option: Use cornstarch slurry instead of flour (mix 1 Tbsp cornstarch with 2 Tbsp cold water and add at the end).