I know soup season is in full swing, but I feel like stew is left out and underrated. I love a good hearty, meaty stew this time of year because it is comforting and filling. Growing up, the winter months were always my favorite because my mom would pull out her crockpot/dutch oven and make all the stews and roasts my heart (and stomach) desired. There is just something so comforting about a bowl of stew and for me it brings so many wonderful memories. This stew is a little bit different from the one I grew up on for a few reasons. First and most obvious – the potatoes. The stews and roasts I always ate, had the potatoes cooked in the dish. I decided to elevate the potato by roasting them and tossing them in garlic + parsley for some extra textures and more powerful flavors. I love the crispy potato skin with the soft inside – it goes so well with soft, tender meat and carrots from the stew. The second and less obvious difference are the seasonings I used. A lot of stews can have a slightly sweeter flavor profile to it, but I really wanted this to be more savory and have a little kick to it. I use red pepper flakes for a bit of heat that is not necessarily noticeable in the first bite, but continues to grow and become hotter the more you eat. IF spice isn’t your jam, just omit the crushed red pepper, or reduce the amount you add. The other spice I used is cinnamon. Now I know cinnamon is often associated with sweeter dishes so you might be thinking you don’t want a sweet stew, but you are using cinnamon?! Cinnamon adds such a rich, deep flavor profile here that helps to even out and bring all the seasonings together – I also use a very small amount. Just enough where once you know it is cinnamon you’re like oh yeah! Cinnamon is actually very common in a number of savory Indian dishes for that balance. Try this elevated stew recipe and let me know what you think!
For the Stew:
- 1 1/2 Lbs Chuck Beef
- 1 Lb Sirloin Beef Tips
- 28 Oz Crushed Tomatoes
- 1 Cup Red Wine
- 1 1/2 Cup Beef Broth
- 1 Lb Carrots, Sliced
- 1/2 Cup Celery, Finely Diced
- 1/2 Cup Onion, Finely Diced
- 5 Tbsp Minced Garlic
- 2 Tbsp Onion Powder
- 1 Tbsp Crushed Red Pepper
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 2 Tsp Paprika
- 2 Tsp Cinnamon
- 3 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Thyme
- 4-5 Bay Leaves
- 2 Tbsp Worcestershire
- Salt + Pepper
- Olive Oil
For the Potatoes:
- 1 Lb Fingerling Potatoes, Cut in half lengthwise
- 2 Tbsp Finely Chopped Parsley
- 2 Tbsp Minced Garlic
- Salt + Pepper
- Olive Oil
- Serves: 8-10
- Prep Time: 30 Minutes
- Cook Time: 6+ Hours
To Make The Stew:
- Pat the meat completely dry with a paper towel and generously season with salt and pepper on all sides.
- Heat a large dutch oven (or large pot) over medium heat and add a drizzle of olive oil. Once hot, add a layer of meat and brown on all sides (should take 2-3 minutes per side). *Make sure to do this step in batches so you do not overcrowd your meat or it will not brown properly. Once browned, transfer the meat to a plate and set aside.
- Reduce the heat to medium and add in the celery, onion, and carrots and season with a pinch of salt and pepper. Cook for 8 minutes to soften the vegetables until they start sweating. Add in 2 Tbsp of the minced garlic and cook for 2 minutes, stirring frequently.
- Next, add in the red wine and bring to a simmer. Once simmering, allow the wine to reduce for 8-10 minutes, stirring frequently. Once the wine has reduced, add in the beef broth and cook for another 5-8 minutes.
- Add in the crushed tomatoes, remaining minced garlic, onion powder, basil, oregano, paprika, cinnamon and worcestershire. Stir to combine well and bring to a simmer. Taste and adjust the salt + pepper.
- Lastly, reduce the heat to low and add back in the meat and stir to combine. Add the rosemary, thyme and bay leaves and cover to cook for 2-3 hours on low, stirring occasionally.
- After 2-3 hours, remove the lid and continue to cook on low for another 2 hours – this will help remove any excess water. Make sure to check and stir occasionally so nothing burns.
- After 2-3 hours cooking uncovered, remove from the heat and keep covered until ready to serve – the longer it sits, the more tender the meat becomes.
To Make the Potatoes:
- Bring a large pot of generously salted water to a boil. Add the halved potatoes and boil for 10-15 minutes until you can stab them with a fork with ease.
- While the potatoes are boiling, preheat the oven to 475 degrees Fahrenheit and line a baking sheet with foil.
- Remove the potatoes from the water and transfer to a mixing bowl. Add in ~1-2 tbsp of olive oil and a pinch of salt and pepper. Toss to evenly coat the potatoes and transfer them to the baking sheet. Spread them evenly across the baking sheet and place in the oven.
- Bake the potatoes for 30 minutes, until the outside is crispy and starts to brown.
- Once the potatoes are roasted, transfer them back to the mixing bowl. Add 2 tbsp minced garlic, parsley and a drizzle of olive oil. Toss to coat evenly and taste to adjust the salt and pepper.
- Serve the potatoes alongside the stew and enjoy!