Beef Stew, President Ronald Reagan's Favorite
Submitted by mhaslet
Discover Ronald Reagan’s favorite beef stew recipe: easy, hearty comfort food with tender beef, artichokes, and mushrooms in a rich wine broth. Perfect for beginners—stovetop, oven, or Instant Pot directions included for stress-free dinners like “easy homemade beef stew for families” or “classic presidential beef stew with vegetables."
YIELD
4 servingsPREP
25 minCOOK
2½ hrsREADY
3 hrsGet ready to channel your inner commander-in-chief with this hearty beef stew that’s as straightforward and satisfying as a presidential fireside chat.
Inspired by Ronald Reagan’s go-to comfort food, we’ve polished it up for modern kitchens—think tender chunks of beef swimming in a rich, herby broth with pops of artichokes and mushrooms.
It’s the ultimate set-it-and-forget-it dish that’ll warm you from the inside out, perfect for cozy family dinners or meal prep wins.
Chef Tips
- Browning is key: Don’t rush this step; it’s what builds that deep, savory base. If your pot’s too crowded, the meat steams instead of sears—work in batches for the win.
- Wine wisdom: If you skip the alcohol, swap in extra beef stock with a splash of balsamic vinegar for that tangy depth without the buzz.
- Thicken it up: If the stew’s too thin after simmering, mash a few spoonfuls of the veggies into the broth or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Make it ahead: This stew shines after a night in the fridge—flavors deepen like a fine wine. Reheat gently on the stove with a bit of water to loosen.
Optional Variations
- Veggie boost: Toss in carrots, potatoes, or peas during the last 30 minutes of simmering for a one-pot wonder that’s even more nutritious—great for “healthy beef stew recipes with vegetables."
- Slow cooker style: After browning, dump everything (except biscuits) into a crockpot on low for 6-8 hours. Top with baked biscuits at the end. Gluten-free twist: Use gluten-free flour for dredging and skip the biscuits or swap for a GF version—ideal for “gluten-free beef stew for winter dinners."
- Herb swap: If dill’s not your jam, try thyme or rosemary for a more classic vibe, turning it into “herbed beef stew like grandma’s."
Ingredients
Directions
- Prep your ingredients like a pro: Pat the beef dry with paper towels (this helps it brown better and avoids a soggy stew). In a shallow bowl, mix the flour, salt, and pepper. Dredge the beef cubes in the mixture, shaking off excess—don’t overcrowd or it’ll clump.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid steaming the meat, brown the beef on all sides until it’s got that deep, caramelized crust—about 5-7 minutes per batch. Transfer to a plate and set aside.
- In the same pot, sauté the minced garlic and chopped onions until they’re soft and fragrant, about 5 minutes. Scrape up those browned bits from the bottom—they’re flavor gold!
- Return the browned beef and any juices to the pot. Stir in the dill weed, red wine, and beef stock. Bring to a gentle simmer, then cover tightly. Let it bubble away on low heat for about 2 hours, or until the beef is fork-tender. Stir occasionally and add a splash of water if it gets too thick.
- Meanwhile, cook the frozen artichoke hearts according to package directions but shave off 1 minute to keep them from turning mushy. Drain well.
- Once the beef is tender, gently fold in the artichokes and drained mushrooms. Simmer for another 5-10 minutes to let the flavors mingle. Taste and adjust seasoning—maybe a pinch more salt or dill if it needs a kick.
- Preheat your oven to 400°F (200°C). Transfer the stew to a 2.5-quart casserole dish. Arrange the biscuits on top like a golden crown. Brush them lightly with melted butter and sprinkle with Parmesan for that irresistible cheesy crisp.
- Bake for 15-20 minutes until the biscuits are puffed and golden brown. Let it rest for 5 minutes before diving in—hot stew can scorch!
Instant Pot Directions
For a faster feast without sacrificing that slow-simmered depth, grab your Instant Pot! Follow steps 1-3 using the Sauté function on high.
After browning, deglaze with the wine, scraping up bits, then add dill, stock, and beef.
Seal and pressure cook on High for 35 minutes. Natural release for 15 minutes, then quick release. Stir in artichokes (thawed and drained) and mushrooms, then
Sauté on medium for 5 minutes to thicken. Continue with baking the casserole with biscuits on top or skip the casserole top with baked biscuits from the oven or serve with crusty bread if you’re in a hurry.
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