what herbs do you put in a beef stew

For a hearty beef stew, you can consider adding herbs and spices such as thyme, rosemary, bay leaves, and parsley. Additionally, for depth of flavor, you might want to include garlic, onions, and a splash of red wine. Carrots, celery, and potatoes can also enhance the heartiness of the stew.

I have something slightly controversial to say but I’m just going to say it: I dislike — nay, loathe — chunky beef stew.

The aversion is a result of being served a few too many pot roasts with dry meat and soggy vegetables as a kid (sorry Mom!) Unfortunately beef stew became guilty by association and was lumped into the “hard pass” recipe category for many years.

Thrilled to say we’ve got a work around and that the ingredients in my Stove Top Beef Stew are not only easily scooped up with a spoon (keep your knives, pot roast!) but melt in your mouth tender. This version of beef stew is really a beef and vegetable-studded gravy that’s perfect for draping over a bowl of creamy mashed potatoes.

Get ready to replace your old beef stew recipe with this new go-to that’s cooked on top of the stove instead of in the oven!

Do I Have to Brown the Meat for Beef Stew?

Normally, if you were using large hunks of roast for beef stew, yes, you would want to brown them first before simmering/braising. Since the beef is cut so small in this recipe though, all you need to do is saute in the Dutch oven with the vegetables before braising.

One less step, FTW!

Is Wine Needed for Beef Stew?

The short answer? No it’s not, and there’s no wine in this beef stew recipe. Wine can add great depth of flavor to beef stew, and we’ve deglazed the pan with a big glug of red wine after sauting the vegetables in the past (and you can too if you want!) but you can still get wonderful flavor without it.

Alright, who’s ready to cook?!

Watch How to Make It

Stove Top Beef Stew is finely chopped veggies and dried herbs sauteed with bite-sized pieces of stew meat before braising the afternoon away in beef broth thickened with butter and flour. It is TO DIE FOR and just the thing to tuck into on a cold afternoon or evening.

Long time readers may recognize this recipe as Ben’s Beef Stew – it just got a photo upgrade is all! I credit my husband Ben with the ingenious idea of turning Beef Stew, classically made with big hunks of beef and large chunks of carrots and potatoes (which again, I just cannot) into this luscious, gravy-type dish.

Can you say UPGRADE?!

For a hearty beef stew, you can consider adding herbs and spices such as thyme, rosemary, bay leaves, and parsley. Additionally, for depth of flavor, you might want to include garlic, onions, and a splash of red wine. Carrots, celery, and potatoes can also enhance the heartiness of the stew.

FAQ

What herbs are best for stews?

Herbs like basil, dill, tarragon, lemon thyme, Italian parsley and coriander can add a bright, fresh tang.

What can I add to beef stew for flavor?

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

What herbs are good with beef?

Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef. To use dried herbs with beef, you should consider which ones you want to include in your recipe and when you should add them.

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