Sherman's Stew Recipe

Prepare and season beef

Pat the beef dry with paper towels. In a large bowl, toss the beef cubes with the flour, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Brown the beef

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the vegetable oil and butter. When shimmering, add the beef in a single layer (work in batches to avoid overcrowding). Brown the beef on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze and combine

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add the beef stock and Worcestershire sauce, stirring to combine. Return the browned beef and any accumulated juices to the pot.

Add vegetables and herbs

Add the carrots, potatoes, and celery to the pot. Tuck in the thyme sprigs and bay leaves. Increase heat to bring the mixture to a gentle simmer.

Simmer until tender

Reduce heat to low, cover the pot partially, and simmer gently until the beef is fork-tender and the vegetables are cooked through, about 1 hour to 1 hour 15 minutes. Stir occasionally and skim any excess fat from the surface.

Make slurry

In a small bowl, whisk together the cold water and cornstarch until smooth to make a slurry.

Thicken the stew

Stir the slurry into the simmering stew and cook uncovered for 3–5 minutes, until the broth thickens slightly. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper as needed. If the stew tastes flat, add the red wine vinegar or lemon juice to brighten flavors.

Finish and serve

Discard thyme sprigs and bay leaves. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or over mashed potatoes if desired.