Lunch / Dinner
Beef & Spring Vegetable Stew
Loaded with beef, potatoes, and lots of blanched vegetables, this dish celebrates winter and welcomes spring. It’s warm and hearty, yet fresh and bright. This down-to-earth dinner gives you everything you want in a stew in one bowl. Although it requires a bit of patience, most of the time is hands-off. And since the beef chuck has lots of fat and tough connective tissues that become perfectly tender and mouthwatering when cooked so long, it’s worth every minute.
If you thought traditional beef stew was good, you’re in for a pleasant surprise with this version. The baby spring vegetables are some of the best you’re going to find. Blanch the veggies, then serve them on top of the stew, almost as a garnish. This way, they’ll stay vibrant and crisp, rather than turning mushy from hours of cooking in the stew. Don’t pass on making this stew if all the vegetables noted in the recipe aren’t available — just use the same technique with whatever varieties you can get.
Ingredients
FOR THE STEW, TOSS:
STIR IN:
DEGLAZE:
FOR THE VEGETABLES, BLANCH:
MELT:
Test Kitchen Tip
Beef chuck is perfect for a stew that simmers for hours. It has lots of fat and tough connective tissues that require a long cooking time to become tender.
Instructions
For the stew, toss together beef, 1 tsp. salt, 1 tsp. pepper, and 1 Tbsp. flour. Heat 3 Tbsp. oil in a Dutch oven over medium-high; add beef and brown 4–5 minutes.
Stir in minced garlic and tomato paste; cook until paste darkens, 2 minutes. Add 1/4 cup flour, stirring to coat; cook 1–2 minutes.
Deglaze Dutch oven with wine and simmer 1 minute. Add broth, Worcestershire, Dijon, thyme, rosemary, and bay leaves. Bring stew to a simmer, reduce heat to low, cover, and cook 45 minutes, stirring occasionally. Add potatoes to stew, cover, and cook until potatoes and beef are tender, 30–40 minutes more.
For the vegetables, blanch carrots 5–6 minutes, beans 4–5 minutes, and squash 3–4 minutes in boiling water. Transfer vegetables to a bowl of ice water to stop cooking; drain.
Melt butter with 2 Tbsp. oil in a large sauté pan over medium-high heat. Add sliced garlic and cook until golden, 1–2 minutes. Add blanched vegetables and sauté until warm, 2–3 minutes.
Stir peas, pearl onions, parsley, and lemon juice into stew right before serving; season with salt and pepper.
To serve, divide sautéed vegetables among bowls of stew.
The beef will still be tough when you add the potatoes, but it will soften by the time they’re done.
Add the vegetables to the boiling water in stages so they finish at the same time. Then shock in ice water.
Sauté the veggies in butter and oil to keep the butter from burning. Don’t let the garlic get too dark.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 700
% Daily Value*
Total Fat 41g 63%
Saturated Fat 15g 75%
Cholesterol 176mg 58%
Sodium 421mg 17%
Carbs 29g 9%
Fiber 4g 16%
Protein 47g
*Percent Daily Values are based on a 2,000 calorie diet.