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Hearty beef stew recipe in a rustic bowl, garnished with fresh herbs, showcasing the rich, dark sheen from an 85% dark chocolate finish.

Ultimate Beef Stew Recipe

Rebecca Blumer
Fork-tender Dutch oven beef stew with a glossy, velvety gravy built from umami boosters and finished with a surprising touch of dark chocolate.
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Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 610 kcal

Equipment

  • Blender
  • Large Dutch oven
  • Wooden Spoon
  • Rimmed baking sheet or large plate
  • Tongs

Ingredients
 

  • 4 cups homemade or store-bought low-sodium chicken stock (950 ml)
  • 3 tablespoons tomato paste (2.5 ounces; 75 g)
  • 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon any Asian fish sauce)
  • 4 packets powdered unflavored gelatin (1 ounce; 30 g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 tablespoons vegetable oil (30 ml)
  • 3 pounds whole boneless beef chuck roast, cut into 3 steaks (1.25 kg)
  • Kosher salt
  • freshly ground black pepper
  • 10 ounces white button mushroom, quartered (275 g)
  • 4 medium carrots (10 ounces; 275 g), 2 left whole, 2 cut into bite-sized pieces
  • 8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225 g)
  • 1 large yellow onion, unpeeled, split in half (10 ounces; 275 g)
  • 2 small ribs celery (3 ounces; 85 g)
  • 3 medium cloves garlic, unpeeled
  • 1 cup sherry, dry vermouth, or red wine (8 ounces; 235 ml)
  • 2 tablespoons all-purpose flour (about 3/4 ounce; 20 g)
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 pound Yukon gold potatoes, peeled and cubed (450 g)
  • 4 ounces frozen peas (113 g)
  • 1/2 oz 85% dark chocolate

Instructions
 

The Umami Base & Searing

  • Combine stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce in a blender and blend on high speed until homogenous. Set aside.
  • Adjust oven rack to lowest position and preheat oven to 300°F (150°C). In a large Dutch oven, heat oil over medium-high heat until shimmering.
  • Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes.
  • Transfer beef to a rimmed baking sheet or large plate and set aside.

Sautéing Aromatics & Capturing the Fond

  • Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching.
  • Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper, transfer to a bowl, and set aside.
  • Add halved yellow onion to Dutch oven, cut-side-down. Add whole carrots, celery stalks, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.
  • Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes.
  • Add stock mixture and bring to a simmer. Remove from heat.

The Low and Slow Oven Braise

  • Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour.
  • Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat.
  • Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours.

The Final Addition & The Twist

  • Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic.
  • Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.
  • Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency.
  • During this final thickening phase, stir in 1/2 oz of 85% dark chocolate until fully melted and the sauce turns glossy.
  • Stir in peas. Season to taste with salt and pepper if necessary.
  • Serve immediately, or refrigerate overnight or for up to 5 days and reheat to serve.

Notes

For best texture, keep the braise at a gentle simmer (not a rolling boil). If the gravy tastes heavy at the end, brighten with a small splash of balsamic vinegar.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 610kcalCarbohydrates: 38gProtein: 48gFat: 30gSaturated Fat: 11gCholesterol: 140mgSodium: 780mgPotassium: 1350mgFiber: 6gSugar: 7gVitamin A: 6500IUVitamin C: 18mgCalcium: 90mgIron: 6.5mg
Keyword beef chuck roast, braised beef, Comfort Food, dark chocolate, dutch oven beef stew
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