Herbed Beef & Vegetable Stew

Herbed beef and vegetable stew is the kind of low-and-slow Dutch oven supper that fills the whole house with the smell of rosemary, garlic, and slow-braised beef. The trick to a stew this rich is patience in two places: a deep brown sear on the floured beef chunks, and a long enough simmer to break down the connective tissue into silk.

Four herbs do the work here: dried basil, oregano, rosemary, and thyme. That combination leans Italian-Mediterranean rather than the usual French bouquet garni, which is why a splash of dry white wine works better than red. White lifts the brightness of the tomatoes without muddying the herb flavor.

The vegetables go in late on purpose. Carrots, mushrooms, green beans, and celery only need 45 minutes to soften, while the beef has been working for 90. Add them too early and you’ll fish out grey, mushy carrots at the end.

Pro Tips

• Brown the beef in batches with space between pieces. Crowding the pan steams the meat instead of searing, and you lose the fond that flavors the whole pot.
• Use a heavy Dutch oven with a tight lid. The slow even heat is what turns chuck into tender bites.
• Skim any fat that rises to the top before serving for a cleaner-tasting broth.
• Let the stew rest 15 minutes off the heat before serving. The flavors round out and the broth thickens slightly.

Variations

• Swap white wine for dry red and add a tablespoon of tomato paste for a deeper, more rustic broth.
• Stir in a cup of pearl onions or quartered baby potatoes with the late vegetables for a heartier one-pot meal.
• Use lamb shoulder in place of beef for a richer Mediterranean-style stew.