All-American Beef Stew
- ⏱ 4 hours
- Medium
- Serves 6
- 👥 2-cook recipe
A hearty beef stew with browned beef, mushrooms, pearl onions, vegetables, potatoes, and peas in a rich broth.
Adapted from Serious Eats.
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This recipe, inside the app
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All-American Beef Stew
0/0
COOK 1COOK 2
1Prepare beef steaks
Cut the beef chuck roast into 3 steaks
2Prepare pearl onions
3Plate and serve
+ 28 more steps in the app
All-American Beef Stew
0/0
COOK 2COOK 1
1Prepare beef steaks
2Prepare pearl onions
Quarter the mushrooms
Thaw the pearl onions if frozen and peel them if fresh
3Plate and serve
+ 28 more steps in the app
Ingredients
- 4 cup homemade or store-bought low-sodium chicken stock
- 3 tbsp tomato paste
- 3 anchovy fillets (rinsed)
- 4 packet powdered unflavored gelatin
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp vegetable oil
- 1.25 kg whole boneless beef chuck roast (cut into 3 steaks)
- Kosher salt and freshly ground black pepper, to taste
- 275 g white button mushrooms (quartered)
- 4 carrots (2 left whole, 2 cut into bite-sized pieces)
- 225 g frozen or fresh pearl onions (thawed if frozen, peeled if fresh, thawed if frozen, peeled if fresh)
- 1 large yellow onion (unpeeled, split in half)
- 2 small celery stalks
- 3 medium garlic cloves (unpeeled)
- 1 cup sherry
- 2 tbsp all-purpose flour
- 2 bay leaves
- 4 sprig thyme
- 450 g Yukon gold potatoes (peeled and cubed)
- 113 g frozen peas
The full plan
Split between two cooks — each step says who's on it.
1. Prepare beef steaks COOK 2
- Cut the beef chuck roast into 3 steaks
2. Prepare pearl onions COOK 1
- Quarter the mushrooms
- Thaw the pearl onions if frozen and peel them if fresh
3. Brown the beef COOK 2
- Adjust the oven rack to the lowest position and preheat the oven to 300°F
- In a large Dutch oven, heat the oil over medium-high heat until shimmering
- Season the beef all over with salt and pepper and add it to the Dutch oven
- Cook, turning occasionally, until the beef is well browned on 2 sides, about 10 minutes
- Transfer the beef to a rimmed baking sheet or large plate and set aside
🤝 Cook 1 hands the dutch oven to Cook 2.
4. Mise en place COOK 1
- Prep 3 garlic cloves: unpeeled
- Prep 3 anchovy fillets: rinse
5. Blend stock mixture COOK 1
- In a blender, combine the stock, tomato paste, anchovy fillets, gelatin, soy sauce, and Worcestershire sauce and blend on high speed until homogenous, Set aside
6. Prepare potatoes COOK 1
- Peel and cube the potatoes
7. Brown mushrooms COOK 2
- In the Dutch oven, add the mushrooms and cook, stirring, until liquid is released and the mushrooms begin to brown, about 6 minutes, lowering the heat as necessary to prevent scorching
- Add the diced carrots and pearl onions and cook, stirring, until well-browned on all sides
- Season to taste with salt and pepper, transfer to a bowl, and set aside
🤝 Cook 1 hands over mushrooms.
8. Brown aromatics COOK 2
- In the Dutch oven, add the halved yellow onion, cut-side-down, along with the whole carrots, celery stalks, and garlic
- Cook, turning the carrots, celery, and garlic occasionally, until all the vegetables are well-browned, about 4 minutes
🤝 Cook 1 hands over the garlic cloves.
9. Build the broth COOK 1
- In the Dutch oven, add the wine or sherry, scrape up the browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes
- Add the stock mixture and bring to a simmer
- Remove from heat
🤝 Cook 2 hands the dutch oven to Cook 1.
10. Start the stew COOK 1
- Cut the seared steaks into 1 1/2- to 2-inch chunks and transfer them to a large bowl
- Toss with the flour
- Add the beef and any juices accumulated in the tray or plate to the Dutch oven along with the bay leaves and thyme sprigs
- Stir to combine and return to a simmer over medium heat
- Transfer to the oven, cover with the lid partially open, and cook until the beef is starting to become tender, about 1 1/2 hours, The liquid should hold a slow, steady simmer the entire time
- Adjust the oven temperature if necessary during cooking
11. Add potatoes vegetables COOK 1
- Remove the stew from the oven, Using tongs, fish out and discard the carrot, celery, thyme, bay leaves, onion, and garlic
- Add the potatoes and reserved sautéed mushrooms, pearl onions, and carrots to the stew, return to the oven, and continue to cook, partially covered, until the beef, potatoes, and carrots are tender and the broth has thickened, 45 minutes to 1 hour
12. Finish the stew COOK 2
- Remove the stew from the oven, If necessary, place it over a burner and simmer for up to 15 minutes to reduce to the desired consistency
- Stir in the peas
- Season to taste with salt and pepper if necessary
13. Plate and serve BOTH
- Serve immediately
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