How to Improve Store Bought Beef Stew

Author Notes

I created this recipe for a dinner party I was co-hosting with my sister. I took a lot of steps to make the stew as savory as humanly possible. These steps included: carefully browning the meat; adding great proportions of veggies, including mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The result was delicious, and I served it over buttery, parslied orzo and accompanied by crusty bread. —Cara Eisenpress

Test Kitchen Notes

When the temperatures drop, sometimes all you crave is a big bowl of beef stew, and this recipe most definitely hits the spot. This savory, rich stew may be named after one secret ingredient, but it's because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, finely chopped veggies lend a lot texture, and red wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. The hit of umami really brings the flavor of this stew over the top. You may not use anchovies regularly, but this stew will convince you otherwise. We also recommend using beef with generous marbling for the best results.

Along with the secret ingredient, the stew is chock-full of leeks, onions, carrots, celery, and mushrooms, comfort food in a bowl. It's one of those one-pot wonders that takes a few hours to cook, but the result is well worth it. Low and slow and hands off is what makes this stew so good. Many commenters recommend deglazing the pot with cognac, which is a step that led to even more richness and depth. You could also throw in some potatoes for a heartier dish. Try with beans or peas too, whatever you've got on hand or need to use up. One of the best things about making a big pot of stew is the versatility, so feel free to get inspired by this base recipe and experiment. - A&M —The Editors

• Test Kitchen-Approved
• Your Best Beef Stew Contest Winner

• Prep time 15 minutes
• Cook time 3 hours 20 minutes
• Serves 8 to 10

Ingredients

• 5 pounds beef stewing meat, cut into 2- to 3-inch pieces
  
• Kosher salt and freshly ground pepper
  
• ¹/₃ cup mixed olive oil and canola oil
  
• 1 large onion, finely chopped
  
• 4 celery ribs, finely chopped
  
• 2 carrots, finely chopped
  
• 2 leeks, washed well and thinly sliced
  
• 8 garlic cloves, finely chopped
  
• 4 ounces white mushrooms, roughly chopped
  
• ¹/₄ cup tomato paste
  
• 2 anchovies
  
• 1 cup red wine
  
• 1 cup canned whole tomatoes with juices
  
• ¹/₂ cup red wine vinegar
  
• 3 cups (or more) homemade or store-bought beef broth
  
• 3 bay leaves
  
• ³/₄ teaspoon dried thyme
  
• ¹/₃ cup chopped parsley
  

Directions

1. Season the beef with salt and pepper on both sides. In a 5- to 6-quart Dutch oven or large pot over high heat, brown the meat in batches, adding more oil as needed. Transfer to a plate.
2. Reduce the heat to medium and add the onion, celery, carrots, leeks, garlic, and mushrooms. Cook, stirring occasionally, for 5 to 10 minutes, until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and combine.
3. Return the beef to the pot along with any accumulated juices. Add the wine, tomatoes with juice (breaking them up against the side of the pot as you go), and vinegar and bring to a boil. Add the broth to cover (you may need a bit more than 3 cups). Add the bay leaf and thyme; season with salt and bring to a boil. Simmer over medium-low heat, partially covered, for 2 to 3 hours, until the meat is tender. Let cool to room temperature. Refrigerate.
4. When cool, skim off the fat from the top. Reheat over low heat, letting the stew simmer for 30 to 45 minutes before serving.
5. Stir in half of the parsley, then garnish with the remaining parsley.

I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.

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Source: https://food52.com/recipes/2962-secret-ingredient-beef-stew

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