Classic beef stew with a small, super savory twist!
- 1 tablespoon + 1 teaspoon neutral oil (I use avocado)
- 2 lbs beef, cut into 1 1/2 inch pieces (I like to use a mix of stew meat or chuck, along with bone-in short ribs for flavor)
- 1 large onion, diced
- 6 garlic cloves, sliced
- 3 tablespoons white miso paste
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 cup white wine
- 3 cups chicken stock
- 4 sprigs of thyme OR 1/2 teaspoon dried
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 large carrots, peeled and cut into 1 1/2-inch slices
- 1 lb small potatoes, halved
- 1 cup frozen peas
- Heat one teaspoon oil in a large dutch oven over medium high heat.
- Add meat and sear on all sides, until they’re browned but not cooked through. Definitely do this in batches to get the best sear! Remove meat from pot.
- Add remaining tablespoon of oil to pot, along with onions. Reduce heat to medium, and saute onions for 5-7 minutes, until they are translucent and just start to brown. As the onions give off some liquid, use it to scrape up the browned bits on the bottom of the pot. If the bottom starts to blacken, add a tablespoon or two of water and use that to scrape. Reduce the heat and keep going!
- Add garlic and cook for another minute.
- Add miso and tomato paste, stir and cook for 3 minutes. Add flour and cook for an additional 2 minutes.
- Slowly pour in wine and stock, stirring constantly to ensure the flour doesn’t immediately clump up. Increase heat to high and bring to a boil.
- Once it’s at a boil, reduce heat to medium-low and add meat, along with all the juices, back to the pot. Add thyme and bay leaf. Cover and cook for 1 hour.
- After an hour, taste broth for seasoning. Add up to two teaspoons salt and pepper. You don’t want it to be super salty, but keep in mind that it will season the vegetables too!
- Add carrot and potatoes and continue cooking, covered, for an additional 30-45 minutes. Add up to an additional 1 cup of stock if you feel like there is not enough liquid in the pot.
- Once the potatoes and carrots are soft and cooked through (but not mushy!), turn off heat. Add peas and stir to combine.
- Serve as is, or over mashed potatoes or cauliflower!
- The flour should help to thicken the liquid as this beef stew cooks, but if you find the sauce to be too thin after cooking, you can thicken it up by removing all the meat and vegetables from the pot and letting the remaining liquid boil until it reduces to the consistency you’re looking for.
I did not grow up eating beef stew, but it’s something I find myself wanting exactly once a year. In October. Right around Halloween.
It’s weird, but I choose not to fight it.
The recipe I’m sharing today is fairly traditional, with just one little Mansee-twist. Miso!
It may sound weird to you, but I promise this isn’t going to taste like miso soup. It just deepens the flavors of everything else in the pot and makes for an even more savory stew. So perfect.
A few other things I do because I can never let anything just be? I throw in a few bone-in short ribs to add flavor! Totally optional, but I love the mix of meat in here. I also use white wine instead of red, and chicken stock instead of beef. All in the name of balance.
Everything comes together perfectly, and it makes the most perfect pot of cozy goodness.
Naturally, this recipe makes beef stew for days but it lasts perfect well in the fridge. And! I might argue it tastes even better after a day or two.
As far as serving goes, I actually forgo the mashed potatoes for mashed cauliflower because there are potatoes IN the stew, but let’s be real, mashed potatoes would be perfect. I know plenty of people who like to eat their beef stew over rice or noodles too. Or just by itself. It all works!
Get cozy, it’s stew season!