Martha Stewart Beef Stew

Martha Stewart beef stew takes 2 hours 45 minutes and beef chuck, tomato paste and balsamic vinegar to make a rich, fork-tender one-pot dinner. This no-brown, no-broth easy beef stew fits a cozy weeknight dinner, a Sunday supper and a cold winter night, and it feeds a family of six.

Let the stew cook the full 2 to 2 1/2 hours in a 350°F oven with the lid on tight, because that slow, moist heat breaks the chuck down. Pull it early and the beef stays chewy instead of fork-tender.

Martha skips browning the meat and skips the broth, so the tomato paste and balsamic vinegar stirred in with the flour build all the depth. The beef, onions and carrots then make their own broth in the pot, and everything gets mixed in the same Dutch oven.

Martha Stewart Beef Stew

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

30

minutes

Calories

430

kcal

Chunks of beef chuck turn silky and tender in a thick tomato-balsamic gravy with soft potatoes and carrots. It all braises in one covered Dutch oven, so the liquid reduces into its own rich broth.

Ingredients

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes
  

• 1/3 cup tomato paste
  

• 3 tablespoons balsamic vinegar
  

• 2 tablespoons all-purpose flour
  

• Coarse salt and ground pepper
  

• 1 pound medium onions (about 2), cut into 1-inch chunks
  

• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  

• 1 pound carrots, cut into 1 ½-inch lengths
  

• 6 garlic cloves, smashed
  

• 2 bay leaves
  

Directions

• Preheat and season: Preheat the oven to 350°F. Combine 3 pounds beef chuck, 1/3 cup tomato paste, 3 tablespoons balsamic vinegar and 2 tablespoons flour in a 5-quart Dutch oven, then season with salt and pepper.
• Add the vegetables: Add 1 pound onions, 1 pound potatoes, 1 pound carrots, 6 smashed garlic cloves, 2 bay leaves and 3 cups water. Bring it to a boil on the stovetop.
• Braise in the oven: Cover the pot and move it to the oven. Cook for 2 to 2 1/2 hours, until the meat is fork-tender.
• Finish and serve: Fish out the bay leaves. Taste the stew and add more salt and pepper if it needs it before you ladle it into bowls.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this beef stew in a slow cooker?

Yes, put the beef in a 5-quart slow cooker and add the tomato paste, vinegar, flour, vegetables and seasonings, skipping the water. Cook on high for about 5 hours or on low for 8 hours, until the beef is fork-tender.

What can I use instead of beef chuck?

Brisket is the best swap, since it has the same collagen and fat that turn tender during a long braise. Lean cuts like sirloin dry out and turn stringy in this much cooking time.

How long does leftover beef stew keep?

Let it cool completely, then store it in a covered container in the fridge for up to 3 days. It also freezes for up to 3 months, and you should thaw it overnight in the fridge before reheating.

Can I add other vegetables to the stew?

Yes, cubes of winter squash can go in at the start with the potatoes and carrots. Quick-cooking vegetables like peas, corn and spinach should be stirred in near the end so they don't turn mushy.

Why does this recipe use balsamic vinegar and water instead of broth?

The vinegar adds brightness that cuts through the richness of the beef, and the tomato paste adds deep savory flavor. Water works because the beef, onions, carrots and garlic make their own broth as they cook.