PHOTOGRAPHED BY JEN CAUSEY

Beef Stew

By Sweet July

Rich, hearty, and everything you crave in winter.

Serves: 8

Time: 1 hour 35 minutes

There’s nothing better on a chilly day than a pot of rich, simmering stew.

Tender chunks of sirloin, hearty vegetables, and herbs come together in a deep, savory broth that builds flavor with every slow bubble. It’s cozy, comforting, and made for those nights when you want to settle in with a bowl of something that feels like a hug.

Ingredients

- 2 pounds top sirloin steak, cut into 1-inch cubes
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (2 cups)
- 4 small celery stalks, chopped (about 1 cup)
- 4 small carrots, chopped (about 1 cup)
- 1 (8-ounce) package fresh cremini mushrooms, quartered
- 3 garlic cloves, minced (1 tablespoon)
- 1 teaspoon minced fresh ginger
- ½ cup red wine (such as cabernet)
- ¼ cup tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups beef stock
- 1 rosemary sprig
- 4 thyme sprigs
- 2 dried bay leaves
- 8 ounces small Yukon Gold potatoes, quartered (2 cups)
- 2 tablespoons unsalted butter

Instructions

Step 1

Place sirloin cubes in a medium bowl. Sprinkle evenly with kosher salt and black pepper. Add flour and toss until the meat is well coated.

Step 2

Heat olive oil in a Dutch oven over medium-high heat. Add the floured sirloin and cook, stirring occasionally, until browned on all sides, 5–6 minutes. Transfer the meat back to the bowl and set aside.

Step 3

Add onion, celery, and carrots to the Dutch oven. Cook over medium-high, stirring often, until the vegetables start to soften, 2–3 minutes. Stir in mushrooms, garlic, and ginger and cook until mushrooms begin to soften, 3–4 minutes.

Step 4

Pour in red wine, then add tomato paste and Worcestershire sauce. Cook, stirring constantly and scraping the bottom of the pot to release browned bits, about 1 minute, until slightly reduced. Add beef stock, rosemary, thyme, and bay leaves. Return the browned sirloin and any juices to the pot. Bring to a boil over medium-high heat.

Step 5

Reduce heat to low, cover, and simmer 25–30 minutes. Uncover and add potatoes. Cover again and simmer over low heat until the beef and potatoes are tender, 25–30 minutes more.

Step 6

Remove and discard rosemary, thyme, and bay leaves. Stir in butter until melted and incorporated, about 1 minute. Ladle stew into 8 bowls and serve immediately.

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Beef Stew

There’s nothing better on a chilly day than a pot of rich, simmering stew.

Ingredients