Imagine the rich aroma of beef stew bubbling away, the scent of garlic and thyme wafting through the house, promising warmth and comfort on a chilly evening.
The hearty chunks of beef, tender and succulent, pair beautifully with vibrant green broccoli florets, all embraced by a golden, bubbling Parmesan crust.
This dish is a symphony of textures and flavors, and it matters to me because it brings back cherished memories of family gatherings, where each spoonful was a hug in a bowl.
Whether it’s a busy weeknight or a leisurely Sunday supper, this stew is a perfect fit, offering nourishment and a sense of togetherness.
I remember a particularly hectic week when this recipe came to my rescue, providing a delicious and satisfying meal for my family without much fuss.
Ready to plunge into a bowl of comfort? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a combination of beef, wine, and Parmesan.
- Uses pantry staples like onion, garlic, and tomato paste for convenience.
- Provides a nutritious meal with protein-rich beef and vitamin-packed broccoli.
- Offers a comforting, hearty dish perfect for chilly evenings.
- Freezes beautifully, making it ideal for meal prep and future meals.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes — opt for well-marbled pieces for tenderness.
- 2 tablespoons olive oil — choose extra virgin for added depth of flavor.
- 1 onion, chopped — use a sweet onion for a milder taste.
- 3 cloves garlic, minced — fresh garlic enhances the aroma.
- 2 cups beef broth — low-sodium is preferable to control salt levels.
- 1 cup red wine — select a dry red wine for a robust flavor.
- 3 tablespoons tomato paste — enhances the stew’s richness.
- 2 teaspoons dried thyme — fresh thyme can be used for more fragrance.
- 2 cups broccoli florets — fresh broccoli is ideal for texture.
- 1 cup Parmesan cheese, grated — freshly grated for best melting quality.
- Salt and pepper to taste — adjust according to your preference.
Step-by-Step Method
Brown the Beef
Heat olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides.
Make sure each piece gets a nice sear to lock in the flavors. Once browned, remove the beef from the pot and set it aside. This initial step builds a foundation of rich flavors for the stew.
Sauté Aromatics
In the same Dutch oven, sauté the chopped onion and minced garlic until they’re soft and fragrant.
This should take about 3-4 minutes. Stir occasionally to prevent burning. This step develops a depth of flavor that will enhance the overall taste of the stew.
Incorporate Tomato Paste
Stir in the tomato paste with the sautéed onions and garlic.
Cook for about 1 minute. This allows the tomato paste to caramelize slightly, removing its raw taste and adding a rich, savory undertone to the stew.
Add Liquids
Pour in the beef broth and red wine.
Bring the mixture to a boil. This step deglazes the pot, incorporating any flavorful bits stuck to the bottom. The combination of broth and wine creates a robust base for the stew, enhancing its complexity.
Simmer the Stew
Return the browned beef cubes to the pot.
Add the dried thyme and season with salt and pepper. Cover the pot and simmer on low heat for 1.5 hours, stirring occasionally. This slow cooking tenderizes the beef, allowing the flavors to meld beautifully.
Introduce Broccoli
Preheat the oven to 400°F (200°C).
Add broccoli florets to the pot and cook for an additional 10 minutes. This guarantees the broccoli becomes tender without losing its vibrant green color. Stir gently to incorporate the broccoli evenly into the stew.
Create Parmesan Crust
Transfer the stew to an oven-safe skillet.
Top with grated Parmesan cheese, making sure to create an even layer. This crust adds a savory, cheesy finish to the stew, balancing the rich flavors with a delightful texture.
Bake & Rest
Bake the stew in the preheated oven for 10 minutes, or until the Parmesan cheese is golden and slightly crispy.
Let the stew rest for 10 minutes before serving. This resting period allows the flavors to settle and guarantees the stew is at the perfect temperature for enjoyment.
Ingredient Swaps
- For a vegetarian option, substitute the beef with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of beef broth.
- Replace red wine with grape juice or apple cider for a non-alcoholic version.
- Use cheddar or gruyère cheese as an alternative to Parmesan for a different flavor profile.
- Swap broccoli with cauliflower or green beans if preferred or if they’re more readily available.
You Must Know
- Marinate the beef in red wine for a few hours before cooking to enhance the stew’s flavor and tenderness.
- Use fresh broccoli florets to guarantee they maintain a slight crunch and vibrant color after cooking.
- Confirm the stew has a semi-thick consistency before adding the Parmesan crust, as this will help the crust adhere better.
- Adjust seasoning after simmering the stew for 1.5 hours to verify the flavors are balanced to your taste.
- Let the stew rest for 10 minutes after baking to allow the flavors to meld and the cheese to set before serving.
Serving Tips
- Serve the stew with a side of crusty bread for dipping.
- Pair with a glass of the same red wine used in the stew.
- Garnish with fresh parsley for added color and freshness.
- Serve in individual bowls for easy portion control.
- Accompany with a simple green salad dressed in olive oil and lemon.
Storage & Make-Ahead
Beef stew with broccoli and Parmesan crust can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the stew without the Parmesan crust.
Freeze it for up to 3 months.
Add the crust when reheating in the oven for best results.
Reheating
To gently reheat beef stew, use a microwave on medium power.
An oven at 300°F (150°C) or a stovetop over low heat is also suitable.
Stir occasionally for even warmth.
Culinary Traditions
As you savor the reheated beef stew, imagine the rich traditions that make Italian cuisine so beloved around the world.
Picture the bustling Italian kitchens where generations have perfected the art of slow-cooking. Each ingredient, from the robust beef to the aromatic garlic and thyme, tells a story of regional flavors. The addition of red wine and Parmesan reflects the Italian love for bold, comforting dishes.
Close your eyes and picture the terracotta rooftops of Tuscany, where this culinary tradition thrives.
The balance of savory beef and the slight bitterness of broccoli, crowned with a golden Parmesan crust, showcases Italy’s knack for transforming simple ingredients into memorable meals.
This dish, steeped in tradition, invites you to experience a slice of Italy in every bite.
Final Thoughts
Give this Beef Stew with Broccoli and Parmesan Crust a try for a comforting and flavorful meal that brings a touch of Italian flair to your table. Feel free to tweak the seasoning to match your taste preferences and enjoy a delicious homemade dish!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
You can absolutely use a slow cooker instead of a Dutch oven. Just brown the beef first, then transfer everything to the slow cooker. Let it simmer on low for about 6-8 hours for tender, flavorful results.
Is There a Vegetarian Version of This Recipe?
Absolutely, you can create a vegetarian version! Substitute the beef with hearty mushrooms and use vegetable broth instead. Add more veggies like carrots and potatoes for a robust flavor. The Parmesan crust remains a delicious, savory topping.
How Can I Make This Stew Gluten-Free?
To make this stew gluten-free, I’d swap out the red wine for a gluten-free version and guarantee the beef broth is gluten-free too. These simple adjustments keep the dish deliciously inviting and flavorful. Enjoy your stew!
What Wine Pairs Best With This Dish?
I’d suggest pairing a bold red wine like a Chianti or Cabernet Sauvignon. Their rich flavors complement the stew’s robust taste, enhancing the savory beef and cheesy crust beautifully. You’ll enjoy a truly harmonious dining experience!
Can I Freeze Leftovers for Later Use?
Absolutely, you can freeze leftovers! I let the stew cool completely, then transfer it into airtight containers. Once frozen, it retains its rich flavors beautifully. Just reheat gently to savor that delicious, hearty goodness again.
Beef Stew with Broccoli and Parmesan Crust
Equipment
- 1 Dutch oven
- 1 large mixing bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 cheese grater
- 1 Oven-safe skillet
Ingredients
- 2 pound beef chuck roast cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 onion chopped
- 3 clove garlic minced
- 2 cup beef broth
- 1 cup red wine
- 3 tablespoon tomato paste
- 2 teaspoon dried thyme
- 2 cup broccoli florets
- 1 cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Add beef cubes and brown on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Stir in tomato paste and cook for 1 minute.
- Pour in beef broth and red wine, then bring to a boil.
- Return beef to the pot, add thyme, and season with salt and pepper.
- Cover and simmer on low heat for 1.5 hours, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- Add broccoli florets to the pot and cook for an additional 10 minutes.
- Transfer the stew to an oven-safe skillet, top with grated Parmesan.
- Bake in the oven for 10 minutes or until the cheese is golden.
- Let the stew rest for 10 minutes before serving.
Notes
