Classic Beef Stew
March 17, 2026 • 0 comments
The ingredients are simple, but the long slow simmer, the classic herbs, and the addition of sherry make this a rich but nuanced dish. Serve with herb dumplings cooked right on top of the simmering stew, a crusty loaf of bread for dunking, or over mashed potatoes or egg noodles.
- Servings: 6
Ingredients
- (2 lbs.) Beef stew meat, cut into 1" cubes
- (1 TBSP) Cooking oil
- (2 C) Quality beef stock or broth
- (1 1/2 tsp) Salt
- (1/8 tsp) Black pepper
- (1) Bay leaf
- (1/4 C) Dried minced onion
- (1/2 tsp) Onion powder
- (1 1/4 tsp) Garlic powder
- (1 tsp) Dried parsley
- (1/4 C) Dry sherry
- (2 C) Carrots, peeled and sliced into 1/4 inch rounds
- (1 C) Large-chopped onions
- (1/2 tsp) Dried thyme
Directions
Heat the oil in a Dutch oven. In multiple batches so as not to crowd the beef, slowly brown the meat cubes on all sides. Be patient with this step! Carefully browning the meat builds the foundation of this dish's rich, savory flavor.
Add all of the remaining ingredients through the sherry. Bring to a boil, reduce heat, cover and simmer for 2 to 2½ hours, or until the beef is tender.
Add the carrots, onions and thyme and simmer for a further 20 minutes.
