Beef Stew, Eight Ways

Braised beef stew is a comforting and flavorful dish that is perfect for colder days. This recipe offers a variety of ways to spice up your stew, allowing you to customize it according to your preferences. Whether you prefer a classic beef stew, a chili-like version, or a beef curry, this recipe provides options for all. The beauty of beef stew lies in its versatility, making it easy to experiment with different flavors and seasonings. The initial browning of the meat adds depth of flavor, but you can skip this step if you’re short on time. Additionally, this stew can be cooked in the oven for a richer and more concentrated taste. With a combination of tender beef, aromatic vegetables, and a rich broth, this braised beef stew is sure to become a family favorite.

MAKES: 4 to 6 servings

TIME: 11/2 to 2 hours, largely unattended

INGREDIENTS:

• 2 tablespoons neutral oil, like grapeseed or corn, or extra virgin olive oil
• 1 clove garlic, lightly crushed, plus 1 tablespoon minced garlic
• 2 to 2½ pounds boneless beef chuck or round, trimmed of surface fat and cut into 1- to 1½-inch cubes
• Salt and freshly ground black pepper
• 2 large or 3 medium onions, cut into eighths
• 3 tablespoons all-purpose flour
• 3 cups chicken, beef, or vegetable stock (or water, wine, or a combination), or more as needed
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 medium to large waxy or all-purpose potatoes, peeled and cut into 1-inch chunks
• 4 large carrots, cut into 1-inch chunks
• 1 cup fresh or thawed frozen peas
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Heat a large pot with a lid or a Dutch oven over medium-high heat for 2 to 3 minutes. Add the oil and the crushed garlic clove. Cook, stirring, for 1 minute, then remove and discard the garlic.
2. Add the beef cubes to the pot a few pieces at a time, turning to brown well on all sides. Do not crowd the pot to ensure proper browning. Cook the meat in batches if necessary. Sprinkle the meat with salt and pepper as it cooks.
3. Once the meat is browned, remove it with a slotted spoon. Pour or spoon off most of the fat, and turn the heat down to medium. Add the onions to the pot and cook, stirring, until softened, about 10 minutes.
4. Sprinkle the flour over the onions and cook, stirring, for about 2 minutes.
5. Add the stock, bay leaf, thyme, and browned meat back to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and cook undisturbed for 30 minutes.
6. Uncover the pot. If the mixture is too dry, add a little more liquid. Add the potatoes and carrots. Turn the heat up for a minute or so to bring the liquid back to a boil, then lower the heat, cover again, and cook for 30 to 60 minutes, or until the meat and vegetables are tender. Adjust the seasoning to taste.
7. Add the minced garlic and peas to the stew. If the stew’s consistency is to your liking, continue to cook, covered, over low heat. If it’s too soupy, remove the cover and raise the heat to high. Cook for an additional 5 minutes or until the peas have heated through and the garlic has flavored the stew.
8. Garnish with chopped fresh parsley and serve the beef stew hot.

VARIATIONS:

• Belgian Beef Stew with Beer (Carbonnade): Omit the flour. Use 1½ cups of good dark beer for the liquid. Omit the potatoes, carrots, peas, and minced garlic. Add a tablespoon of Dijon mustard and serve over buttered noodles or with boiled potatoes.

• Spicy Braised Beef with Lime: Use peanut oil if available. Omit the bay leaf and thyme. Add minced garlic, dried hot red chiles (to taste), and minced lime zest. Use 1½ cups of liquid. Do not add vegetables. Once the meat is tender, finish the dish by adding more minced garlic and lime juice to taste. Garnish with chopped fresh cilantro and serve with steamed sticky rice or plain white rice.

• Beef Stew with Bacon: Cook 4 ounces of cubed bacon until crisp, remove with a slotted spoon, and set aside. Proceed with browning the meat in the bacon fat. Stir in the bacon cubes a minute before serving.

• Beef Stew, Greek Style: Use 2 bay leaves and omit the thyme. Add cloves, ground cinnamon, and tomato paste. Add pearl onions and red wine vinegar. Omit the peas. Garnish with parsley and serve over rice or broad noodles.

• Beef Stew with Dried Mushrooms: Add dried porcini mushrooms and omit the garlic, flour, thyme, potatoes, carrots, and peas. Reduce the stock to 2 cups and heat until steaming. Soak the porcini in the hot stock until soft, then proceed with the recipe.

• Beef Stew with Prunes: Omit the garlic, flour, thyme, potatoes, carrots, and peas. Reduce the onion to just one. Add plum tomatoes, bay leaf, sweet paprika, cinnamon stick, stock, and dry red wine. Stir in prunes instead of potatoes and carrots. Adjust the seasoning and add sherry or vinegar before serving.

• Sour Beef Stew with Horseradish: Omit the garlic, flour, bay leaf, thyme, and peas. Add chopped onion, celery, carrots, and waxy potatoes. Add stock and vinegar. Cook until tender, then add horseradish and dill. Adjust the seasoning and serve immediately.

With these variations, you can easily change the flavor profile of your beef stew and explore different culinary traditions. Enjoy the warmth and comfort of a hearty beef stew with your favorite variation and accompaniments.