Beef stew is a dish that depends on many ingredients to create its taste and aroma. Herbs are important ingredients that add flavor to the beef, make its texture better and balance its richness. This article explores different kinds of herbs that work well with beef stew. We'll see how each herb has its own flavor, from the strong and earthy rosemary to the light and lemony thyme. I will also share a beef stew recipe that uses these herbs in a good way, making a dish that is tasty and satisfying.
Herbs for Beef Stew
1. Rosemary
Rosemary stands out with its robust, pungent aroma and a flavor that is both woodsy and citrus-like. Renowned for its antioxidants and anti-inflammatory properties, rosemary is not just a flavor enhancer but also a health booster. Its strong profile makes it an ideal match for red meat, complementing and intensifying the hearty flavors of beef stew. It boosts the natural savoriness of the beef broth base and adds pleasant herbaceous notes to every bite.
Use a light hand with rosemary though, as it can quickly overpower other flavors. About 1 teaspoon fresh (or 1⁄2 teaspoon dried) per batch is plenty. Remove the whole sprigs before serving for best results.
2. Sage
Sage offers a subtler touch with its slightly peppery flavor and hints of mint, eucalyptus, and lemon. Sage is not just a culinary herb; it also aids digestion and provides essential nutrients like vitamin K. Its subtle yet distinct flavor adds a layer of complexity to beef stew, enriching the dish without overpowering other ingredients.
For best results, sauté the sage along with the aromatic veggies, then remove the whole leaves later before serving. About 5-6 fresh leaves (or 1⁄2 teaspoon dried) is plenty for one batch.
3. Thyme
Thyme brings a delicate, minty-lemony flavor to the stew. Apart from being a good source of vitamins C and A, thyme's oils have antiseptic and antibacterial properties. Its inclusion in beef stew, especially when added early in cooking, tenderizes the beef and infuses the dish with subtle citrusy undertones, enhancing the meat's natural flavors.
Thyme pairs particularly well with the hearty potatoes, carrots and chunks of tender beef in the stew. Its minty undertones also help balance the richness of the dish. For best results, use about 1-2 teaspoons of fresh (or 1⁄2 to 1 teaspoon dried) thyme per batch of stew.
4. Basil
Basil, with its fresh, sweet, and slightly spicy flavor, pairs wonderfully with tomato-based stews. Its antioxidants, anti-inflammatory, and antibacterial properties add a healthful edge to the dish. Basil complements the acidity of tomatoes, enhancing the stew's overall sweetness and freshness.
Stir in a few leaves of shredded basil right at the end to preserve its delicate flavor. Or use it as a vibrant garnish atop the finished stew bowls. The pop of color and brightness balances beautifully with the earthy vegetables and tender beef.
5. Oregano
Oregano adds a warm, slightly bitter taste to the stew, characterized by its earthy and minty essence. Rich in antioxidants, oregano has been traditionally used to treat respiratory and gastrointestinal disorders. Its flavor is excellent for balancing the sweetness of carrots and potatoes in the stew, adding an extra layer of depth.
Use dried oregano in the stew itself during cooking, or sprinkle fresh oregano over individual servings for a pop of flavor and color. About 1 teaspoon is plenty for a full batch.
6. Tarragon
Tarragon offers a bittersweet flavor with an anise-like aroma, known for aiding digestion and stimulating appetite. Its addition to beef stew is a game-changer, providing an unexpected but delightful flavor twist while enhancing the stew's aromatic profile. Sweet yet mildly spicy, tarragon helps bring out the natural sweetness of the carrots and onions.
Tarragon has a subtle flavor, so a little goes a long way. Use about 1 teaspoon of fresh chopped tarragon (or 1⁄2 teaspoon dried) per batch of stew. Add it early on so the flavors have time to infuse the broth.
Classic Herb-Infused Beef Stew
This recipe is from allrecipes.com
Ingredients
Beef and Seasoning
- 1 (2 pounds) boneless beef round steak, cut into 1-inch cubes
- Kosher salt and cracked black pepper to taste
- ¼ cup all-purpose flour
- 1 tablespoon smoked paprika
For Sautéing
- 1 tablespoon canola oil
- 3 cups chopped onion
- 6 cloves garlic, minced
Herbs and Liquids
- 4 tablespoons tomato paste
- 2 cups dry red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon herbes de Provence
- 3 bay leaves
- 2 cups beef broth, or more as needed
- 1 tablespoon Worcestershire sauce
Vegetables
- 3 cups chopped carrots (about ½ inch pieces)
- 3 cups cubed Yukon Gold potatoes (about 1-inch cubes)
- 1 cup fresh peas
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until the beef is evenly coated.
- Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches to avoid overcrowding, stirring occasionally, until well-browned, about 10 to 11 minutes per batch. Transfer beef to a plate and set aside, leaving drippings in the pot.
- Add onion to the pot with drippings; season with salt and pepper. Cook and stir until the onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Stir in tomato paste and cook until it turns brown, starts to caramelize, and begins to stick to the bottom of the pan, deepening the stew's flavors.
- Pour in red wine, scraping the browned bits off the bottom of the pot with a wooden spoon. This deglazing process adds depth to the stew's flavor. Cook until the wine has almost evaporated, about 3 minutes.
- Return the beef to the pot. Add thyme, rosemary, herbes de Provence, bay leaves, broth, and Worcestershire sauce. Bring to a boil.
- Cover the pot and braise the stew in the preheated oven until the beef is almost tender, about 1 hour and 30 minutes.
- Remove from the oven. Add carrots, potatoes, and more beef broth if the stew seems dry. Ensure the ingredients are adequately submerged.
- Cover the pot and return it to the oven. Continue to braise until the beef and vegetables are tender, about 30 minutes more.
- Discard bay leaves. Stir in peas, rosemary, and thyme. Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
In summary, choosing the right herbs can make a big difference in a beef stew. Each herb has its own flavor and health benefits that can enhance the stew. The Classic Herb-Infused Beef Stew recipe in this article shows how well these herbs work together. It's a great way to use traditional ingredients in a thoughtful way and create a dish that is both cozy and elegant. So don't forget that the herbs are the key when you're making a beef stew.
Watch the video below to learn the Greek Style Beef Stew Recipe from Chef Jack Ovens, and discover how oregano perfectly blends into this recipe.