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Classic beef stew, but better!!! Actually, the best beef stew recipe you'll ever make! Bold statement, I know. But the secret ingredient is a game changer here! #beefstew #beefrecipe

The BEST Beef Stew

Course: Main Course
Cuisine: American
Total Time: 2 hours
Servings: 6 servings
Calories: 388kcal
Author: Shinee
Classic beef stew, but better!!! Actually, the best beef stew recipe you'll ever make! Bold statement, I know. But the secret ingredient is a game changer here! It adds an amazing depth of flavor that will have you come back to the pot again and again.
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Ingredients

  • 2 tablespoons olive oil or any kind of oil
  • 2 lbs 1kg chuck roast, cut into 1-1.5inch cubes
  • 3 tablespoons porcini powder Note 1
  • 2 tablespoons all-purpose flour
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 cups 480ml beef stock, or water, or combination of two (Note 2)
  • 4 large carrots peeled and cut into 1-inch chunks
  • 1 medium yellow onion chopped, optional
  • 5-7 garlic cloves smashed
  • 2 tablespoons balsamic vinegar
  • 1 bay leaf
  • 2-3 fresh thyme sprigs ½ teaspoon dried thyme

Instructions

  • Pre-heat the oven to 350°F (175°C).
  • Heat a large Dutch oven (I used 5qt pot) over medium high heat. Then add oil.
  • When oil is shimmering hot, working in batches, add beef chunks in one layer and brown the meat on all sides, 3-4 minutes, removing the seared meat onto a clean plate and continuing with the remaining beef.
  • Once all the beef is browned, return all the meat back into pot.
  • Add porcini powder, flour, salt and pepper. Stir well and cook for 2 minutes.
  • Pour in the stock.
  • Using a wooden spoon, deglaze the pan by scraping the bottom of the pan.
  • Cover the pot and place it in the oven. Cook for 1 hour.
  • Meanwhile, chop the carrots and onion, if using.
  • Now, add carrots, onion, garlic, bay leaf and thyme.
  • Add balsamic vinegar and mix everything well.
  • Cover the pot and cook for 30 minutes, or until vegetables are tender.
  • Garnish with fresh thyme, if desired, and serve along with bread to soak up all the gravy. You can also serve the stew over mashed potatoes, polenta, or barley.

Notes

Note 1: Porcini powder is simply a ground version of dried porcini mushroom. (See photos above.) I buy dried sliced porcini and ground them in a coffee grinder.
Note 2: If desired, you can use chicken stock as well.

Nutrition

Calories: 388kcal | Carbohydrates: 16g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1088mg | Potassium: 946mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6833IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 4mg