Secret Ingredient Beef Stew
All the veggies get diced into nice small pieces for even distribution.
Amanda gives these dirty little leeks a bath.
Is Merrill making that face because she somehow senses Amanda approaching with that big knife?
A pile o' leeks.
Amanda uses her trusty meat pounder to pulverize several garlic cloves.
SmallKitchCara specifies to brown the meat well for maximum flavor; we cut down a little on the oil and kept the heat at about medium for a slow caramelization.
Teamwork makes it all so much easier.
The veggies go into the pot to soften and catch any of the nice brown bits.
Tomato paste partially obscures the "secret ingredient": anchovies!
Red wine from above.
Nope, it's not cranberry juice, but red wine vinegar!
Amanda squishes the canned tomatoes in her fist before adding them to the stew.
A sad little prisoner who somehow missed the boat.
Last but not least, the herbs go in. Now, everything simmers for a couple of hours.
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Author Notes: I created this recipe for a dinner party I was co-hosting with my sister. I took a lot of steps to make the stew as savory as humanly possible. These steps included: carefully browning the meat; adding great proportions of veggies, including mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The result was delicious, and I served it over buttery, parslied orzo and accompanied by crusty bread. - SmallKitchCara - SmallKitchCara
Food52 Review: This savory, rich stew may be named after one secret ingredient, but it's because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, diced veggies lend texture, and red wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. We recommend using beef with generous marbling for the best results. - A&M - A&M
Serves 8-10
- 5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
- salt
- pepper
- 1/3 cup mixed olive and canola oil
- 2 leeks, washed well and cut thinly
- 1 large onion, diced
- 8 cloves garlic, minced
- 2 carrots, diced
- 4 celery ribs, diced
- 4 ounces white mushrooms, roughly chopped
- 1/4 cup tomato paste
- 2 anchovies
- 1/2 cup red wine vinegar
- 1 cup red wine
- 3 cups beef broth
- 1 cup canned whole tomatoes with juices
- 1 1/2 teaspoon salt
- 3 bay leaves
- 3/4 teaspoons dried thyme
- 1/3 cup chopped parsley
- Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.
- Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.
- Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.
- When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.
- Mix in half of the parsley and garnish with the rest.
- Your Best Beef Stew Contest Winner!
Tags: can be made ahead, serves a crowd, winter
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23 days ago BoulderGalinTokyo
Thank you for sharing your secret idea stew. I was hoping for extra umami in taste but we feel our regular beef stew recipe, heavier on tomatoes, less beef stock, no vinegar, more spices, is much tastier.
27 days ago Teo
Great recipe with nice, flavorful broth. But, a warning. When everything was assembled I put mine in the oven (in a LaCreuset) at 300 for the braise, and when I checked it an hour later it was boiling like crazy. That might be my oven's fault - I've got to get a thermometer to check on it - but in general it seems to cook true. When I saw what was happening I took the stew out and put it on stovetop to simmer, but the damage was done. Dry meat :(
Moral of the story - whether you simmer or put your stew in the oven, look in on it after 15-20 minutes to make sure the heat's right.
about 1 month ago Musebe
Can this be made faster in a pressure cooker?
3 months ago Sarah Killion 1
Made this for family last night. Delicious!
3 months ago BillHummel
bill's daughter,;
i say.......
IT'S SOOOO GOOOD!!!!!!!!!! my doggie was glad to have some. :)
4 months ago cakillgore
Question: Are you considering the garlic and onions "vegetables" when cooking all the vegetables together? OR do we brown the oils with garlic and onion and bee first? Thanks
4 months ago Mike Vella
In this instance, I would put them all in together on no more than "medium". It's going to simmer for plenty of time, anyhow.
6 months ago MadameLaRue
Loved this stew! Added parsnips and rutabaga for an even more wintery rendition. Browned the meat, cooked the vegetables and added all to my crockpot before work. Amazing to come home to!
6 months ago candicecanandwill
This is really amazing. I added more vegetables here and there but otherwise stuck with the general theme. My house smells amazing and I am full/warm/happy.
7 months ago fromage
Fantastic! A 'marinara' stew! Very creative and tasty. I forgot the mushrooms (oops) and added more anchovy (love). Rave reviews from the whole family. Thanks!
7 months ago KarenSue
Amazing! Due to household ingredients, I used less beef and more vegetables that the recipe called for. Also, since I didn't have tomato paste, I added some sun dried tomatoes instead with fabulous deep flavored results. I skipped the anchovies, since I'm allergic -- and I have to plead -- please please don't keep the "secret" ingredient secret to those with allergies - or if you aren't sure, please ask! I would never expect or ask if fish was in a beef stew, and I have an epi pen for my severe allergy. It would be really disappointing to spend the night in the ER because someone kept a secret unusual ingredient from me!!
9 months ago Kathyw
My husband loved it. I'm not a big beef person but I love it when it breaks apart easily like this recipe did. We served it over wide Dutch noodles to get the kids to try it. It was ALOT of prep but I would make it again and freeze half to make the work worthwhile.
10 months ago irinaleibo
Well I'm dissapointed. I am really allergic to fish and shellfish and I would break out in hives or worse if I ate this.
I would really caution and make sure all your guests can eat fish. My husband loves fish and I cook it for him but would never be able to eat this.
Sounds good anyhow!
Cheers
irina
12 months ago Kabocha
We loved this rendition of beef stew! The anchovies definitely lend umami to the broth... a keeper in my book, thank you!
12 months ago Currli
Wow ... This was a great stew. My Husband said it was the best stew he had ever eaten! The "secret ingredient" really puts this stew over the top. This is NOW a family favourite that I am proud to serve. Thanks for sharing!
about 1 year ago neezs
I'd love to make this but I don't have a pot suitable for the stovetop!!! Would anyone be able to tell me how long I'd need to keep it in the oven and at what heat? Thank you! :)
about 1 year ago SKK
It is important you brown the meat first. So brown in in batches in whatever container you have. And it is important you cook your vegetables and the anchovies on the stove top so the anchovies melt and do not burn. They are very delicate. Once everything is cooked stovetop in batches, I would have the oven on at about 300 and let it simmer partially covered for at least 2 hours. Then taste it and see if it needs more time.
about 1 year ago darksideofthespoon
Tried this last night and it was divine! My husband raved and raved over it.. the only thing I changed was I added some rosemary, pearl onions and appeased my love for anchovies by adding 6 or 7. So delicious!
over 1 year ago mpm6228
I added a cup of dried porcinis soaked in 1 cup hot water--minced the wet mushrooms and put the soaking liquid in too. Added about a cup of frozen pearl onions at the end. Delicious.
over 1 year ago foodiebiztraveler
Sooo many questions about the recipe directions for this one. Can anyone help?
My husband LOVES stews. I generally don't but thought I'd try cooking this tonight - to serve tomorrow based on comments below. Here are my questions:
1. It says to "remove the beef to a plate" in Step 1...but it doesn't say what to do with the excess sauce...til Step 3. I had 1.5 cups of "liquid" - so much that it would never work on a plate with the meat. I wasn't sure if I was supposed to put it all back in or not after step 2. (I did...we'll see tomorrow.)
2. IF one gets rid of all of the beef and liquid, what is one supposed to cook all of the veggies in? Dry? Add extra oil? (which I did - about a tablespoon) Or should I have kept the liquid IN the pot to cook the veggies in?
3. In Step 3 was I supposed to get the pot to two separate boils - one after the juices and wine/vinegar/tomatoes and one after the stock/salt/seasonings? OR could/should I just put all of that in for one big boil in this step? (what I did)
4. I haven't gotten there yet but I called a foodie friend who asked me if I should be using a gary separator BEFORE putting the liquid back in. Thoughts?
At this point it is cooling...and already tastes good so I am looking forward to it. It takes such a long time I didn't want to make big mistakes re questions above. Interested to hear answers...
Thanks!
FoodieBizTraveler
over 1 year ago foodiebiztraveler
Well, it all worked out! My husband said it was the best stew he ever had! :)
over 1 year ago Grandma Kathy
Could I just as easily use anchovy paste. I keep that on-hand for Caesar salad.
over 1 year ago sexyLAMBCHOPx
I used anchovy paste and loved this stew!
over 1 year ago sexyLAMBCHOPx
I used anchovy paste and loved this stew!
over 1 year ago Snafu06
Just tried this recipe. Great flavor and depth. Subbed in chicken broth for beef broth because I think it makes the flavors pop more. Really good.