Many of us grew up eating the same beef stew winter after winter. While these classic recipes will always satisfy our stomachs and bring us back to childhood, opting for some different flavors is an easy way to make the dish a little more interesting. We’re talking ingredients like beer, ancho chiles, and lemongrass. Try these seven recipes for a taste of something different that’s just as delicious.
1. Italian Beef Stew
With red wine, plenty of herbs, mushrooms, and tomatoes, this Italian-inspired dish from Cooking Light makes for a flavor-packed meal. It’s a perfect project for a lazy weekend, and it makes the house smell fantastic. Keep the Mediterranean vibe going by serving this stew with a side of creamy polenta.
- 7 teaspoons olive oil, divided
- 1½ cups chopped onion
- ½ cup chopped carrot
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper
- 1 cup dry red wine
- 3¾ cups chopped, seeded, peeled plum toamatoes
- 1½ cups low-sodium beef broth
- ½ cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package cremini mushrooms, quartered
- ¾ cup (¼-inch thick) carrot slices
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Directions: Heat a Dutch oven or other heavy pot over medium-high heat. Add 1 teaspoon oil. Add onion and carrot and cook, stirring occasionally, for 8 minutes. Add garlic and cook, stirring, for 45 seconds. Remove from pan.
Add 1 tablespoon oil to pan. Place flour in a shallow dish. Sprinkle beef with ½ teaspoon salt and pepper, then dredge in flour. Add half of beef to pan and cook for 6 minutes, browning on all sides. Remove from pan and repeat with remaining beef.
Add wine to pan and bring to a boil, scraping bottom of pan. Cook until reduced to ⅓ cup, about 5 minutes. Return meat and onion mixture to pan. Add tomatoes, broth, water, oregano, thyme, bay leaf, and mushrooms. Bring to a boil, reduce heat to a simmer, and cook for 45 minutes, stirring occasionally. Uncover and stir in carrot. Simmer, uncovered, for 1 hour, or until meat is very tender, stirring occasionally. Remove bay leaf, stir in remaining salt, basil, and parsley. Serve.