Martha Stewart's 9 Best Soup, Stew and Homemade Stock Recipes

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

7. Cook Mushrooms

   Add the halved mushrooms and sauté for 2 minutes until they begin to soften.

   Time: PT2M

   Temperature: medium heat

8. 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

9. Add Mustard

   Stir in 1 tbsp Dijon mustard and mix well.

   Time: PT1M

   Temperature: medium heat

10. 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

11. 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

12. 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

13. 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

14. 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