How to Make the Best Beef Stew of Your Life, According to Martha Stewart

Classic comfort foods like chicken pot pie and beef stew are necessities, especially during the cold months. There’s something about a hearty stew ladled over with a starchy, buttery mashed potato or with a slice of sweet cornbread that screams “eat me.” What I love about tasting other versions of beef stew is the differences in techniques and ingredients. Recently, I took a stab at making Martha Stewart's beef stew and it changed me for the better.

What Makes Martha Stewart's Beef Stew So Special

Most beef stew recipes start by searing the beef, but Martha Stewart’s approach is pretty unique because she doesn’t do this. Instead, she lets the beef simmer slowly in the water to absorb the flavor. Not only is this a tenderizing trick, but it’s also one less step in the cooking process. For an unforeseen tang and sweetness, she also uses balsamic vinegar instead of wine for the acidity and richness. Different, right?

Related: Martha Stewart's Super-Simple Tip Will Give You the Fluffiest Baked Potato Ever

Sure, Martha's methods seem unconventional, but they actually meld together pretty well, resulting in a rich and flavorful beef stew. If your beef stew could use a fresh new update in the flavor department, follow the steps below to make Martha Stewart’s beef stew.

Related: The Classic Comfort Dish That Martha Stewart Calls Her ‘Favorite Food’

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How to Make Martha Stewart’s Beef Stew

Here’s a quick step-by-step guide to making beef stew the Martha Stewart way. Although she skips the searing step, the flavor isn’t sacrificed at all. The long cooking time allows the beef to absorb the seasonings. The recipe on Martha's website makes 6 servings and takes roughly 3 hours with prep and cook time.

Start by preheating your oven to 350°. On a stove top, combine balsamic vinegar, flour and beef chuck (cut into 1 ½-inch cubes) in a 5-quart Dutch oven. Season with salt and pepper and mix thoroughly. Stir in carrots, onions, potatoes, bay leaves and water.

Related: How to Make the Best-Ever Yorkshire Pudding, According to Martha Stewart (and My Mom)

Bring to a boil, then transfer to the oven. Cover with a tight-fitting lid and cook for 2 to 2/12 hours, or until fork-tender. Discard the bay leaves before serving, and adjust the seasonings as needed.

If you need a few side ideas, garlic bread, cornbread and mashed potatoes are great options.

Related: Martha Stewart Just Cracked the Code to Making the Perfect Garlic Bread

Tips for Making the Best Beef Stew

As simple as the steps are to follow, there are a few things to keep in mind to maximize the results.

• Pick the right cut. Beef chuck is the most common cut of beef because it’s ideal for slow cooking, which breaks down the connective tissue leaving the meat tender.

• Amp up the flavor with fresh herbs. While Martha uses bay leaf, beef stew can also handle thyme and rosemary.

• Let it rest. Like many winter stews, beef stew tastes better after resting for a few days. This allows the flavors to meld together even better.

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