Martha Stewart's 9 Best Soup, Stew and Homemade Stock Recipes
Martha Stewart's 9 Best Soup, Stew and Homemade Stock Recipes is a medium American recipe that serves 6. 350 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 20 min | Cook: 2 hrs 16 min | Total: 2 hrs 51 min
Cost: $34.24 total, $5.71 per serving
Ingredients
- 8 oz Slab Bacon (cut into ½‑inch cubes, render fat first)
- 2 lb Beef Chuck (cut into 1‑inch cubes, season generously with kosher salt and pepper)
- 1 tbsp Kosher Salt (for seasoning the beef)
- 1 tsp Freshly Ground Black Pepper (for seasoning the beef)
- 2 tbsp Olive Oil (for sautéing onions)
- 1 each Yellow Onion (peeled and cut into squares)
- 4 cloves Garlic Cloves (peeled and minced)
- 2 oz White Button Mushrooms (cleaned, stems removed, cut in half)
- 2 tbsp All‑Purpose Flour (for thickening the stew)
- 1 tbsp Dijon Mustard (adds depth of flavor)
- 3 cup Beef Stock (preferably homemade; low‑sodium store‑bought works)
- 2 cup Red Wine (dry red, used for deglazing and flavor)
- 3 sprigs Fresh Thyme Sprigs (tied or added whole)
- 2 leaves Bay Leaves (add to pot for aromatics)
- 1 lb Fingerling Potatoes (cut in half; Yukon Gold works as substitute)
- 12 oz Pearl Onions (blanched, peeled; can use small shallots)
- 1 tbsp Fresh Dill (chopped, for garnish)
- 1 tsp Fresh Horseradish (finely grated, for garnish)
- 1 each Carrot (shredded, optional garnish)
- 8 oz Egg Noodles (cook according to package; serve as base)
Instructions
Render the Bacon
Place the cubed slab bacon in a large skillet over medium heat and cook, stirring occasionally, until the fat is rendered and the pieces are crisp.
Time: PT5M
Temperature: medium heat
Prepare the Beef
While the bacon renders, cut the beef chuck into 1‑inch cubes. Season generously with kosher salt and freshly ground black pepper.
Time: PT5M
Brown the Beef
Remove the rendered bacon with a slotted spoon, leaving the fat in the skillet. Working in batches, add the beef cubes to the hot fat, making sure not to crowd the pan. Let each side develop a deep brown crust, about 2‑3 minutes per side, then transfer the browned meat to a bowl.
Time: PT5M
Temperature: medium‑high heat
Deglaze the Pan
Return the skillet to the stove, add 1 cup beef stock, and scrape the browned bits (fond) from the bottom with a wooden spoon. Pour the liquid and fond over the set‑aside meat.
Time: PT2M
Temperature: medium heat
Sauté Onions
In a clean pot, heat 2 tbsp olive oil over medium heat. Add the onion squares and cook, stirring occasionally, until translucent, about 3 minutes.
Time: PT3M
Temperature: medium heat
Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: medium heat
Cook Mushrooms
Add the halved mushrooms and sauté for 2 minutes until they begin to soften.
Time: PT2M
Temperature: medium heat
Thicken with Flour
Sprinkle 2 tbsp all‑purpose flour over the vegetables, stirring constantly for 1‑2 minutes to cook out the raw flour taste.
Time: PT2M
Temperature: medium heat
Add Mustard
Stir in 1 tbsp Dijon mustard and mix well.
Time: PT1M
Temperature: medium heat
Add Stock and Wine
Pour in the remaining 2 cups beef stock followed by 2 cups red wine. Stir to combine and bring the mixture to a gentle boil.
Time: PT5M
Temperature: medium‑high heat
Simmer the Stew
Add the thyme sprigs, bay leaves, and the browned beef (with its juices). Reduce heat to low, cover, and let simmer gently for 1 hour 30 minutes, skimming off any excess fat that rises to the surface.
Time: PT90M
Temperature: low simmer
Add Potatoes and Pearl Onions
Stir in the halved fingerling potatoes and blanched pearl onions, ensuring they are submerged. Continue to simmer, covered, for an additional 25 minutes until the potatoes are tender.
Time: PT25M
Temperature: low simmer
Finish with Bacon Lardons
Return the crisp bacon cubes (lardons) to the pot, stir, and adjust seasoning with salt and pepper if needed.
Time: PT1M
Serve
Cook egg noodles according to package directions. Ladle the stew over a bed of noodles in warmed bowls, garnish with shredded carrot, grated horseradish, chopped dill, and a drizzle of extra‑virgin olive oil if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Contains meat, High protein, Gluten
Allergens: Wheat (flour), Mustard, Egg (if using egg noodles)
Ingredient Substitutions
- Instead of Slab Bacon: pancetta, thick‑cut bacon
- Instead of Beef Chuck: stew meat, beef shoulder
- Instead of Kosher Salt: sea salt
- Instead of Freshly Ground Black Pepper: white pepper
- Instead of Olive Oil: vegetable oil
- Instead of Yellow Onion: shallot
- Instead of Garlic Cloves: garlic paste
- Instead of White Button Mushrooms: cremini mushrooms, shiitake
- Instead of All‑Purpose Flour: cornstarch (½ tbsp)
- Instead of Dijon Mustard: whole grain mustard
- Instead of Beef Stock: chicken stock, vegetable stock
- Instead of Red Wine: beef broth with 1 tbsp red wine vinegar
- Instead of Fresh Thyme Sprigs: dried thyme (½ tsp)
- Instead of Fingerling Potatoes: baby potatoes
- Instead of Pearl Onions: small shallots
- Instead of Fresh Dill: parsley
- Instead of Fresh Horseradish: prepared horseradish
- Instead of Egg Noodles: any pasta, rice
Equipment Needed
- Heavy‑Duty Pot with Tight‑Fitting Lid
- Large Skillet or Sauté Pan
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Flat‑Bottomed Spoon
- Measuring Cups and Spoons
- Ladle
- Tongs
- Bowl for Set‑Aside Meat
- Strainer (optional) (optional)
Critical Steps — Do Not Skip
- Render the bacon until crisp to provide flavor and fat for browning the beef
- Brown the beef cubes without crowding the pan to develop deep caramelized color
- Deglaze the pan with stock to capture all fond
- Simmer the stew for at least 1½ hours to break down tough connective tissue
- Add potatoes and pearl onions at the correct time to avoid over‑cooking them
Chef Tips from the Video
- Use a homemade beef stock for the deepest flavor; store‑bought works in a pinch
- Pat the beef cubes dry with paper towels before browning for better sear
- Skim the fat periodically; a leaner broth is more elegant
- Add a splash of balsamic vinegar at the end for a subtle brightness
Troubleshooting
Meat is still tough after simmering
Continue to simmer uncovered for an additional 30 minutes; low, steady heat breaks down collagen.
Stew is too thin
Mix 1 tbsp flour with 2 tbsp cold water to form a slurry and stir it in; simmer until thickened.
Stew is too thick
Add a splash of beef stock or water, stirring until desired consistency is reached.
Over‑salty
Add an extra cup of unsalted stock or water and simmer to dilute; adjust seasoning at the end.
Potatoes fall apart
Cut potatoes into larger chunks next time or add them later in the cooking process.
Storage
Refrigerator: Cool to 4°C within 2 hours; store in airtight containers for up to 4 days
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- The stew tastes even better the next day; refrigerate and reheat gently over low heat
- Portion and freeze individual servings; thaw overnight in the fridge before reheating
- Skim any solidified fat after cooling; it can be discarded or used for cooking later
Frequently Asked Questions
What is the cultural significance and history of Hearty Beef Chuck Stew in American cuisine?
Beef stew has long been a staple of American home cooking, especially in the Midwest and New England, where hearty, one‑pot meals were needed to feed families during cold winters and on farms. The use of tougher cuts like chuck and the addition of wine and bacon reflect European immigrant influences, particularly from French and Irish traditions.
What regional variations of beef stew exist in the United States?
In the South, beef stew often includes tomatoes and okra; in New England, it may feature root vegetables and a thickened broth with flour. The French‑style version, like this recipe, incorporates red wine and herbs, echoing classic coq au vin techniques.
How is Hearty Beef Chuck Stew traditionally served in New England households?
It is commonly ladled over buttered noodles or mashed potatoes, garnished with fresh herbs such as dill or parsley, and accompanied by crusty bread to soak up the rich gravy. A side of pickled beets or a simple green salad often completes the meal.
What occasions or celebrations is Hearty Beef Chuck Stew traditionally associated with in American culture?
It is a popular dish for family gatherings, Sunday dinners, and holiday meals like Thanksgiving leftovers or Christmas Eve feasts, where a comforting, filling stew is appreciated after a day of cooking.
How does Hearty Beef Chuck Stew fit into the broader tradition of comfort food in American cuisine?
The stew embodies the comfort‑food ethos: inexpensive cuts transformed into a luxurious, flavorful dish through slow cooking, wine, and aromatics. Its warm, hearty nature makes it a go‑to for cold weather and nostalgic family meals.
What are the authentic traditional ingredients for classic American beef stew versus acceptable modern substitutes?
Traditional ingredients include beef chuck, onions, carrots, potatoes, celery, beef stock, and sometimes bacon or salt pork. Modern substitutes can be red wine for depth, Dijon mustard for tang, and pearl onions for a refined texture, all of which maintain the stew’s spirit.
What other American side dishes pair well with Hearty Beef Chuck Stew?
Creamy mashed potatoes, buttered egg noodles, crusty sourdough bread, or a simple green salad with vinaigrette complement the stew’s rich gravy and balance its richness.
What makes Hearty Beef Chuck Stew special or unique in American stew tradition?
The combination of rendered bacon lardons, red wine deglazing, and a touch of Dijon mustard adds layers of smoky, acidic, and tangy flavor not always present in classic pot‑roast stews, giving it a French‑inspired elegance while remaining a down‑home comfort dish.
How has Hearty Beef Chuck Stew evolved over time in American home cooking?
Originally a frugal dish using cheap cuts and water, modern versions incorporate richer stocks, wine, and gourmet herbs. The evolution reflects greater access to quality ingredients and a desire for deeper flavor profiles while still honoring the stew’s humble roots.
What are common misconceptions about Hearty Beef Chuck Stew?
Many think the stew must be cooked quickly, but true tenderness comes from a low, slow simmer. Another myth is that the broth should be thick; a proper stew has a silky, slightly fluid gravy that coats the meat and vegetables.
What are the most common mistakes to avoid when making Hearty Beef Chuck Stew?
Skipping the initial browning step results in a flat flavor, overcrowding the pan prevents proper searing, and neglecting to skim excess fat leads to a greasy broth. Also, adding potatoes too early can cause them to disintegrate.
Why does this Hearty Beef Chuck Stew recipe use red wine and Dijon mustard instead of just beef stock?
Red wine adds acidity that brightens the rich beef flavor and helps tenderize the meat, while Dijon mustard contributes a subtle sharpness that balances the sweetness of the vegetables, creating a more complex palate than stock alone.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, entertaining, and lifestyle content, offering detailed, polished tutorials that blend traditional techniques with modern convenience for home cooks of all skill levels.
How does the YouTube channel Martha Stewart's approach to American comfort cooking differ from other cooking channels?
Martha Stewart emphasizes precise technique, high‑quality ingredients, and elegant presentation, often integrating culinary science and seasonal produce, whereas many other channels prioritize speed or novelty over the refined, timeless style she promotes.
Last updated: August 20, 2026
