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Pioneer Woman Beef Stew and Cheese Grits - recipe card

Pioneer Woman Beef Stew and Cheese Grits

  • Author: Anabelle Mclean
  • Prep Time: 30
  • Cook Time: 150
  • Total Time: 180
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Southern

Description

A deeply savory, slow-simmered beef stew with tender chunks of chuck roast, carrots, and earthy mushrooms in a rich herb-laced gravy, served over a bowl of creamy sharp cheddar grits. The stew is velvety and robust with notes of tomato, Worcestershire, and fresh thyme, while the cheese grits provide a buttery, smooth counterpoint that soaks up every drop of the luscious sauce.

Ingredients

Scale
  • For the Beef Stew:
  • 2 tbsp vegetable oil, divided
  • 2 lb beef chuck roast, cut into 1 1/2-inch cubes, patted dry with paper towels
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch thick coins
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, quartered
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 1/2 cups low-sodium beef broth
  • 1 cup water
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 2 sprigs fresh thyme, plus 1 tsp fresh thyme leaves for garnish
  • 2 dried bay leaves
  • For the Cheese Grits:
  • 2 cups whole milk
  • 2 cups water
  • 1 cup stone-ground white grits
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, cut into pieces
  • 6 oz sharp cheddar cheese, freshly grated (about 1 1/2 cups)
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Season the beef: Place the cubed chuck roast in a large bowl and toss with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Let the meat sit at room temperature for 20 minutes so the salt can begin to penetrate and the meat loses its refrigerator chill, which promotes better browning.
  2. Sear the beef in batches: Heat 1 tablespoon of the vegetable oil in a 5 1/2-quart Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers and just begins to smoke lightly. Add half the beef cubes in a single layer with space between each piece and sear undisturbed for 3 to 4 minutes per side until a deep brown crust forms; if the meat sticks, it will release naturally when properly browned. Transfer the first batch to a plate and repeat with the remaining beef and remaining 1 tablespoon oil, then set all the browned beef aside.
  3. Sauté the aromatics: Reduce the heat to medium and add the diced onion and carrot coins to the same pot, scraping the bottom with a wooden spoon to lift the browned bits, or fond, which will flavor the stew. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften at the edges.
  4. Add mushrooms and garlic: Add the quartered cremini mushrooms and cook for 4 to 5 minutes, stirring once or twice, until the mushrooms release their moisture and shrink slightly. Stir in the minced garlic and cook for 30 to 60 seconds just until fragrant; do not let the garlic brown or it will turn bitter.
  5. Bloom the tomato paste and flour: Add the tomato paste to the vegetables and stir constantly for 1 minute to caramelize it slightly, which deepens its sweet-tart flavor. Sprinkle the flour over the mixture and stir continuously for 1 to 2 minutes to cook out the raw flour taste and create a thickening base for the stew.
  6. Deglaze and build the broth: Pour in the beef broth and water in a slow, steady stream while whisking continuously to prevent lumps from forming. Add the Worcestershire sauce, dried oregano, thyme sprigs, bay leaves, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper, and stir until the mixture comes to a gentle boil and begins to thicken slightly.
  7. Return the beef and braise: Return the seared beef and any accumulated juices to the pot and bring the liquid to a gentle boil over medium-high heat. Reduce the heat to low so the stew barely simmers with small bubbles breaking the surface only occasionally; this low, slow cooking keeps the chuck roast tender rather than tough.
  8. Simmer until beef is tender: Cover the pot with a tight-fitting lid and cook for 2 hours to 2 hours 15 minutes, stirring gently every 30 minutes and checking that the stew is at a bare simmer, never a rolling boil. The stew is done when the beef shreds easily when pressed with a fork and the sauce has thickened to a gravy-like consistency; if the sauce is too thin, simmer uncovered for an additional 10 to 15 minutes to reduce it.
  9. Start the grits: While the stew finishes its last 30 minutes of cooking, combine the whole milk, water, and kosher salt in a medium heavy-bottomed saucepan over medium-high heat. Bring the liquid to a gentle boil, watching carefully because milk can scorch or boil over quickly; small bubbles will form around the edges first, then the surface will ripple.
  10. Whisk in the grits: Reduce the heat to low and slowly pour the grits into the hot liquid in a steady stream while whisking with a wire whisk to prevent clumps from forming. Continue whisking for 30 seconds after all the grits are incorporated, then switch to a wooden spoon for stirring.
  11. Cook the grits low and slow: Cook the grits over low heat for 25 to 30 minutes, stirring every 2 to 3 minutes with the wooden spoon to keep them from sticking to the bottom of the pan and scorching. The grits are ready when they are thick and creamy, the individual grains have softened and swelled, and the mixture pulls away slightly from the sides of the pan when stirred.
  12. Finish the cheese grits: Remove the saucepan from the heat and stir in the unsalted butter one piece at a time until fully melted and ‌the grits are glossy. Add the grated sharp cheddar in three additions, stirring after each until completely melted and smooth; season with the black pepper and taste for salt, adding more if needed.
  13. Rest and finish the stew: Remove the Dutch oven from the heat and discard the thyme sprigs and bay leaves. Let the stew rest for 10 minutes uncovered; this allows the sauce to settle and the flavors to meld, and any excess fat will rise to the surface where you can skim it off with a spoon.
  14. Serve: Ladle a generous scoop of hot cheese grits into each of four wide, shallow bowls and use the back of the ladle to create a slight well in the center. Spoon the beef stew and its rich gravy over the grits, garnish each bowl with fresh thyme leaves, and serve immediately while both components are steaming hot.

Notes

Storage: Cool the beef stew and cheese grits separately, then store in airtight containers in the refrigerator for up to 4 days. The grits will firm up when chilled. Freezing: The beef stew freezes well for up to 3 months in a freezer-safe container; the cheese grits do not freeze well as the texture becomes grainy upon thawing. Reheating stew: Warm in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F / 74°C, adding a splash of beef broth if the sauce has thickened too much. Reheating grits: Place in a saucepan over low heat with 2 to 3 tablespoons of milk or water per cup of grits, stirring frequently until smooth and heated through. Do not microwave the grits on high, which can cause them to separate; if microwaving, use 50% power in 30-second bursts, stirring between each.

Nutrition

  • Calories: 685
  • Sugar: 9g
  • Sodium: 1106mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 53g
  • Cholesterol: 157mg

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Find it online: https://bellesbestbites.com/pioneer-woman-beef-stew-and-cheese-grits/