Ingredients
Meat & Protein
- 2 lbs beef chuck stew cubes (1″ pieces)
- 12 ounces bacon, chopped
Mushrooms
- 1 ounce dried porcini mushrooms (equivalent to 1/2 lb fresh)
Vegetables
- 1 large yellow onion (about 2.5 cups chopped)
- 2 large carrots (about 2 cups chopped)
- 3 ribs celery (about 1.5 cups chopped)
- 1 large parsnip (about 1.25 cups chopped)
Liquids & Broth
- 2 cups beef bone broth
- 1.5 cups hot water (for soaking mushrooms)
Flavorings & Herbs
- 1 tbsp anchovy paste
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 bay leaf
- Salt (approximately 1 tsp kosher salt, plus 1/4 tsp for vegetables)
Instructions
- Bring beef to room temperature: Remove the beef chuck stew cubes from the fridge and let them sit uncovered at room temperature for about 30 minutes while you prepare other ingredients.
- Soak porcini mushrooms: Place dried porcini mushrooms in a bowl with 1.5 cups of hot water and let soak for 20 minutes to rehydrate while prepping vegetables.
- Prepare vegetables: Peel and finely chop the yellow onion to yield about 2.5 cups. Peel the carrots if desired, then cut into 1-inch thick rounds. Cut celery into 1-inch thick pieces to match carrot and beef cube size. Peel the parsnip and finely dice into smaller ½-inch pieces so it dissolves into the stew.
- Strain mushrooms and prepare mushroom liquid: Strain the soaked porcini mushrooms through a coffee filter set inside a strainer to catch sediment, reserving the soaking liquid. Chop the rehydrated porcini finely.
- Render bacon fat: Heat a heavy-bottomed 5-quart Dutch oven or skillet over medium-high heat. Add chopped bacon and cook for 8-10 minutes until crisp and fat is rendered. Remove bacon with slotted spoon to a plate, leaving the fat in the pan.
- Brown beef cubes: Pat beef cubes dry with paper towels and season with about 1 teaspoon kosher salt. In batches as needed, add beef cubes to hot bacon fat in a single layer and brown on all sides for 8-10 minutes. Remove browned beef to the bacon plate.
- Sauté vegetables: Add chopped onion, carrots, celery, and parsnip to the pan with 1/4 teaspoon salt. Cook for 10 minutes over medium heat, stirring occasionally, until vegetables soften slightly.
- Combine all ingredients and simmer: Return browned beef and bacon with juices to the pan. Add chopped porcini mushrooms and the strained soaking liquid, beef bone broth, anchovy paste, fresh thyme, rosemary sprigs, and bay leaf. Stir to combine and bring to a boil.
- Simmer stew: Cover the pan and reduce heat to medium-low. Let the stew simmer gently for 1 hour, allowing flavors to meld and beef to become tender.
- Check doneness: After 1 hour, test the beef and vegetables with a fork. The vegetables should be tender and beef cubes tender but with slight chew. For a more shreddable beef texture, continue simmering an additional 20-30 minutes covered, noting the beef may lose some juiciness.
- Final seasoning and serve: Taste the stew and adjust seasoning if needed (though it is typically well-seasoned due to anchovy paste and bone broth). Remove herb stems and bay leaf. Serve the rich, comforting beef stew hot and enjoy!
Notes
- The parsnip is diced smaller than other vegetables to melt into the sauce, adding natural sweetness and thickness.
- Patting the beef dry before browning ensures better caramelization and richer flavor.
- Using a coffee filter to strain mushroom soaking liquid removes grit and sediment that might otherwise muddy the stew.
- Anchovy paste enhances umami without adding a fishy taste.
- For deeper flavor, consider browning beef in batches for an even crust rather than overcrowding the pan.
- Simmer time can be adjusted depending on desired beef texture—from tender with chew to shreddable.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
