Best 5 Herbed Beef Stew Recipes

Herbed beef stew is a classic comfort food that is perfect for a cold winter's day. The rich, flavorful broth is simmered with tender chunks of beef, vegetables, and herbs, creating a hearty and satisfying meal. This dish is easy to make, and can be made in a slow cooker, making it a great option for busy weeknights. There are many different variations of herbed beef stew, so you can find one that suits your taste. With its combination of hearty ingredients and delicious flavors, herbed beef stew is sure to become a family favorite.

Let's cook with our recipes!

BEEF STEW WITH HERBED DUMPLINGS

Beef Stew with Herbed Dumplings image

Categories Soup/Stew Beef Herb Tomato Braise Dinner Bacon Carrot Winter Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 21

Ingredients

For stew
4 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2-ounce can crushed tomatoes with added purée
6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled, cut into 3/4-inch pieces
For dumplings
2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
§ teaspoon salt
3 tablespoons cornstarch

Steps:

Make stew:
Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
Meanwhile, prepare dumplings:
Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
Serve stew with dumplings.

HERBED BEEF STEW AND DUMPLINGS

Herbed Beef Stew and Dumplings image

Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 23

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons canola oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon minced fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon canola oil
1/2 cup water

Steps:

In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.

HERBED BEEF STEW

Herbed Beef Stew image

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Steps:

In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

HERBED BEEF STEW WITH SPINACH

Herbed Beef Stew with Spinach image

My first attempt at making up a recipe for my slow cooker, and thought the results were great. The addition of fresh herbs added great flavour and by stirring the spinach through the stew at the end it is perfectly cooked.

Provided by Sarah

Categories Stew

Time 8h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

800 g beef, cubed
3 onions, cut into wedges
3 carrots, sliced
4 stalks celery, sliced
1 can chopped tomato
2 tablespoons fresh basil
2 tablespoons fresh flat leaf parsley
2 tablespoons fresh rosemary
2 -3 cloves garlic, minced
3 bay leaves
3 red capsicums, any colour,roasted,skinned and chopped
1 bunch baby spinach leaves
2 tablespoons oil
2 tablespoons flour
1 cup beef stock
1/2 cup red wine (Shiraz was my preference, but any decent red will suffice)

Steps:

Heat oil in pan.
Shake Beef in plastic bag with flour to coat, cook in batches until browned.
Add all ingredients except spinach to slow cooker.
Cook on Low for 8 hours.
Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
Serve over rice or noodles.

HERBED BEEF STEW WITH PUFF PASTRY

Herbed Beef Stew with Puff Pastry image

Guests will be so surprised by the taste of this special dish. Puff pastry makes this dish seem fancy so I serve it to guests all the time.-Sara Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 medium carrots, cut into 1-inch pieces
1 to 2 medium red potatoes, cut into 1-inch pieces
1 cup sliced celery (1/2-inch pieces)
1/2 cup chopped onion
1 garlic clove, minced
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon each dried parsley flakes, thyme and marjoram
1/4 teaspoon pepper
2 bay leaves
1 cup cubed peeled butternut squash
3 tablespoons quick-cooking tapioca
1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed
1 egg yolk
1/4 cup heavy whipping cream

Steps:

In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. Discard bay leaves. Stir in squash and tapioca; return to a boil. Cook for 5 minutes. Remove from the heat; let cool for 10 minutes. , Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin. , Fill six greased 10-oz. ramekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each ramekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops., Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 657 calories, Fat 35g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1194mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.

Tips:

Use a heavy-bottomed pot or Dutch oven to evenly distribute and retain heat, preventing hot spots and ensuring the stew cooks evenly.
Brown the meat in batches to prevent overcrowding and ensure proper browning. Overcrowding the pot will cause the meat to steam rather than brown.
Don't skip the step of browning the meat. This step develops flavor and depth by caramelizing the natural sugars in the meat.
Use a variety of vegetables in your stew for a more complex and flavorful dish. Some good options include carrots, celery, onions, potatoes, and peas.
Choose a flavorful broth that complements the other ingredients in your stew. Beef broth is a classic choice, but you could also use chicken broth, vegetable broth, or even red wine.
Season your stew well with salt, pepper, and your favorite herbs and spices. Be generous with the seasonings, as they will help to bring out the natural flavors of the ingredients.
Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through. The longer you simmer the stew, the more flavorful it will be.
Serve the stew with a side of crusty bread, mashed potatoes, or rice to soak up all the delicious juices.

Conclusion:

Herbed beef stew is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is sure to please everyone at the table. With a few simple tips and tricks, you can make a delicious and memorable beef stew that your family and friends will love.