Mostly Veg Beef Stew

Plus, two ways to add a jolt of brightness during the Dark Days.

Photo credit: Lisa Thompson @lmsthompson

Is it beef stew with veggies or veggie stew with beef? This recipe flips the ratio on meat to veg, using half the meat typically called for in a traditional beef stew. This version is inspired by Jamie Oliver’s wife Jool’s beef stew that I’ve been making for 10+ years.

It earns its deep flavor from umami-packed bouillon, tomato paste and red wine. If you’ve braised before, you may be wondering why I skip the sear. While searing is a classic technique known to impart more flavor, I didn’t find it made a noticeable difference in this recipe, saving you prep time. If you must sear, do so after Step 2, removing the meat from the pot before sweating the onions. Add seared beef back into the pot with the vegetables in Step 4.

The herb gremolata (think: a pesto-like condiment you sprinkle vs. drizzle) lifts the flavors - and it looks pretty, too! This is the kind of hands-off, throw-it-in-the-oven Sunday dinner I love.

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Mostly Veg Beef Stew

Serves 4-6

Ingredients:

• 1 teaspoon beef bouillon paste (like Better than Bouillon)*

• 1 pound beef chuck, cut into 2-inch cubes

• 1 teaspoon all-purpose flour

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon unsalted butter

• 1 medium yellow onion, chopped

• 1 tablespoon chopped fresh sage

• 1 pound baby potatoes, halved if large

• 1/2 medium butternut squash, peeled and cut into 2-inch pieces (about 3 cups)

• 2 medium carrots, peeled and cut into 2-inch pieces

• 2 medium parsnips, peeled and cut into 2-inch pieces

• 2 tablespoons tomato paste

• 1 1/2 cups dry red wine

• 1 dried bay leaf (optional)

• 1 teaspoon red wine vinegar

• Kosher salt, to taste

• Freshly ground black pepper, to taste
  

Herb Gremolata

• 1/2 cup chopped fresh parsley

• 1 teaspoon chopped fresh rosemary

• 1 teaspoon chopped fresh sage

• 1 garlic clove, minced

• 1 lemon, zested

• 1 tablespoon extra-virgin olive oil

• Kosher salt, to taste

Instructions:

1. Heat oven to 300F. In a measuring cup, dissolve bouillon paste with 1 cup warm water.

2. Toss beef with flour, season with salt and pepper. Set aside.

3. Heat olive oil and butter in a large Dutch oven over medium heat. Add onions and sage. Cook, stirring frequently, until translucent, about 5 minutes.

4. Add beef to pot (that’s right - no searing!) along with potatoes, squash, carrots, parsnips, tomato paste, red wine, bay leaf (if using) and broth. Season with salt. Stir well. Bring to a boil over high heat.

5. Cover and transfer pot to oven. Braise for 3-4 hours or until beef is very tender.

6. While the stew braises, make the gremolata. In a small bowl, stir together the herbs, garlic, lemon zest and olive oil. Season with salt.

7. Return pot back to stove, uncover and simmer until thickened, if desired. Season with additional salt and pepper, to taste. Add vinegar at the very end, just before serving. Top each bowl with gremolata before digging in.

Printable Version:

Mostly Veg Beef Stew

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Swaps:

Bouillon paste: I love the convenience of bouillon paste when I need a smaller quantity of broth. Use homemade or store-bought beef, chicken or vegetable broth instead, or plain water.

Flour: Gluten-free 1:1 all-purpose flour, or skip it.

Root Veg: Use any combination of the suggested vegetables, or swap in other hearty vegetables like celery root, Jerusalem artichokes, baby turnips, sweet potatoes or fennel.

Red Wine Vinegar: Any other vinegar will work, or lemon juice.

Herbs: Swap in the rosemary and sage for thyme, tarragon or chives for a different vibe, or go classic with just the parsley.

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