Beef Stew

The chapter we call winter is finally coming to a close. And while I’m super excited to welcome spring, I’ll definitely miss those warm stick-to-your-rib meals that we get to enjoy during those cold months. One of my favorites is this hearty beef stew. It’s a recipe from America’s Test Kitchen that I’ve been making for close to 10 years now, and for good reason – because it’s absolutely delicious.

I love taking a tough cut of beef like a chuck roast and turning it into the tender chunks that melt in your mouth. The addition of red wine to the stew adds such wonderful richness and depth of flavor, and really compliments and brings out all the wonderful flavors in the beef. Red potatoes, carrots, and peas also come to the party for a dip in the tub. Troublemakers.

It makes a large pot full that is plenty for supper one evening, and then enough leftovers for several lunches worth. And like with all stews and soups, it just gets better as time progresses. It also freezes wonderfully for an easy meal when you don’t feel like cooking. Definitely one of our favorites!

SOURCE: The New Best Recipe by America’s Test Kitchen


  1. Denise Cote
    Posted January 10, 2019 at 6:38 PM | Permalink

    I dont know who ever came up with putting thyme in a beef stew i dont suggest it i made a double batch nobody liked it at all. All that work and the taste of the tyme ruined it

    • Posted January 23, 2019 at 12:29 PM | Permalink

      A highly reputable food magazine came up with it, Denise – they will try a recipe over and oven until they get it right. But – thanks for your input! 😉

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