Martha Stewart Beef Stew with Sweet Potatoes

Martha Stewart beef stew with sweet potatoes is an easy comfort-food dinner made with beef chuck, parsnips and leeks, ready in 3 hours 25 minutes. Save this cozy slow-braised stew for a weeknight dinner, Sunday supper or early spring family meal, because it's a one-pot recipe.

Brown the beef in two batches so every piece gets a deep golden crust, because that crust flavors the whole broth. Crowd the pot and the meat steams instead, which leaves the stew thin and pale.

Martha uses dry white wine instead of red and a brothier base, so the stew tastes lighter and brighter than the usual heavy version. Sweet potatoes and parsnips go in only for the last hour, and a handful of fresh dill at the end gives it a fresh, springy finish.

Martha Stewart Beef Stew with Sweet Potatoes

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

40

minutes

Cooking time

2

hours 

45

minutes

Calories

450

kcal

Chunks of chuck turn fork-tender in a light, brothy white wine base with golden leeks and thyme. Sweet potatoes and parsnips soften in the last hour, so they hold their shape instead of dissolving.

Ingredients

• 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
  

• Kosher salt and freshly ground pepper
  

• Unbleached all-purpose flour, for dusting
  

• 3 tablespoons extra-virgin olive oil
  

• 2 leeks, white and light green parts only, chopped and rinsed
  

• 1 tablespoon fresh thyme leaves
  

• 2 tablespoons Worcestershire sauce
  

• 3/4 cup dry white wine
  

• 3 1/2 cups low-sodium chicken broth
  

• 4 parsnips (8 ounces), peeled and cut into 1 ½-inch pieces
  

• 2 sweet potatoes (1 pound), peeled and cut into 1 ½-inch pieces
  

• Chopped fresh dill, for serving
  

Directions

• Season and flour the beef: Season 2 pounds beef chuck generously with salt and pepper, then dust it with flour and shake off the excess. Heat a Dutch oven over medium-high and swirl in 2 tablespoons olive oil.
• Brown the beef: Add half the beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Move it to a plate, leave the fat in the pot, and brown the rest the same way.
• Cook the leeks: Heat the oven to 350°F, then swirl the remaining 1 tablespoon oil into the pot over medium-high heat. Add 2 chopped leeks and 1 tablespoon thyme leaves and cook 3 to 4 minutes until golden.
• Deglaze the pot: Pour in 2 tablespoons Worcestershire sauce and 3/4 cup dry white wine. Boil until mostly evaporated, scraping up the browned bits as you go.
• Braise the beef: Return the beef and its juices to the pot with 3 1/2 cups low-sodium chicken broth, then bring to a boil. Cover, move the pot to the oven, and cook for 1 1/2 hours.
• Add the vegetables: Take the pot out and stir in 4 parsnips and 2 sweet potatoes, both cut into 1 1/2-inch pieces. Cover and keep cooking about 1 hour, until the beef is fork-tender and a knife slides easily into the vegetables.
• Serve: Ladle the stew into shallow bowls. Sprinkle each one with chopped fresh dill before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of meat for this stew?

Pork shoulder or lamb shoulder both work in the same way, since they also turn tender during a long braise. Keep the 2-inch pieces and the same cooking times.

How long does leftover beef stew keep?

Let it cool completely, then store it in an airtight container in the fridge for up to 2 days. It also freezes well for up to 3 months.

How do I reheat the stew without drying it out?

Warm it in a covered saucepan over medium-low heat, stirring now and then. If it was frozen, thaw it overnight in the fridge first so it heats evenly.

Why is this stew brothier than a classic beef stew?

It uses white wine instead of red and no thickener beyond the flour on the beef. The result is a lighter, brighter broth that tastes more like spring than winter.

What's the most common mistake when making beef stew?

Crowding the pot when browning is the big one, because the meat steams and never builds a crust. Brown in two batches and give each piece room.