Beef Stew Sherry Sauce Recipe

I love this recipe because it’s the ultimate cozy comfort food that fills the house with the rich, inviting aroma of a hearty beef stew simmering away—it’s like a warm hug in a bowl. Plus, there’s something so satisfying about transforming simple, wholesome ingredients into a delicious meal that’s perfect for sharing with friends or simply indulging on a chilly evening.

Relish the deep flavors of my Beef Stew with Sherry Sauce. This is a fall-evening dish.

Hearty and rich, it is the epitome of comfort food. The beef is the star.

The beef is what you taste most intensely. But the sherry, onions, and garlic add a warmth and depth.

To absorb the stew, I recommend a good crusty loaf of bread or some buttery, flaky biscuits. Don’t let the stew become the end of your meal.

Let it be the start of something even bigger.

Ingredients

• Beef stew meat: Rich in protein and essential vitamins, providing a hearty base.
• All-purpose flour: Thickens the stew, adding a silky texture to the sauce.
• Dry sherry: Enhances depth with a subtle sweetness and complex flavors.
• Carrots: Bring natural sweetness and are high in fiber and antioxidants.
• Potatoes: Offer carbohydrates that make the stew filling and comforting.
• Mushrooms: Add umami and are a good source of essential nutrients.
• Dried thyme: Infuses earthy aroma, enhancing overall flavor complexity.

Ingredient Quantities

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup dry sherry
• 4 carrots, sliced
• 3 potatoes, peeled and diced
• 2 cups mushrooms, quartered
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a big bowl, mix the flour, salt, and black pepper. Add the beef stew meat cubes and toss them until they are nicely coated.

2. In a large pot or Dutch oven, pour in the vegetable oil and heat it up over medium-high heat. Working in batches, add the beef chunks to the pot, searing them until they are brown and crisp on all sides. Use tongs to remove the meat from the pot and let it rest on a plate while you finish browning the rest of the beef.

3. Into the same pot, add the onion, chopped. Sauté until translucent, about 5 minutes, then add the garlic, minced, cooking for another 1-2 minutes.

4. Add the tomato paste and cook for 1 minute, stirring it into the onions and garlic until it’s well blended and evenly mixed.

5. Place the beef back in the pot. Add the beef broth and dry sherry, stirring to deglaze the pot and incorporate any browned bits from the bottom.

6. In the pot, add the sliced carrots, diced potatoes, and quartered mushrooms, and stir to combine.

7. Insert the bay leaves and dust with dried thyme. Mix in the Worcestershire sauce.

8. Heat the stew until it boils, then lower the temperature to let it simmer. Cover the pot and allow the stew to take its sweet time for about
1.5 to 2 hours—long enough so that the tough cuts of meat become fork-tender and the soft vegetables are cooked through.

9. Prior to serving, take out the bay leaves.

10. Scoop the stew into bowls and top with freshly chopped parsley. Present it to your guests while it is still steaming.

Equipment Needed

1. Large mixing bowl
2. Large pot or Dutch oven
3. Cutting board
4. Chef’s knife
5. Tongs
6. Wooden spoon or spatula
7. Measuring spoons
8. Measuring cups
9. Ladle

FAQ

• Can I use another type of meat instead of beef?Certainly, lamb or pork can be used in substitutions, although cooking times might differ.
• Is there an alternative to sherry?Sherry can be replaced with marsala wine or with a mixture of beef broth and a tablespoon of balsamic vinegar if you prefer a sauce without sherry. Both options work well in the recipe.
• What can I use instead of all-purpose flour for gluten-free?Cornstarch or a gluten-free flour blend can be used in the same amount.
• How can I make this stew in a slow cooker?Sauté the onions and garlic, and brown the meat. Combine those three elements in your slow cooker. Everything else goes in next. Cook on low for 7-8 hours or on high for 4-5 hours.
• Can I prepare this stew in advance?Indeed, the stew’s flavors are enhanced when it is made a day ahead. Store it in the fridge and reheat gently before serving.
• What is the best way to thicken the stew if needed?If you want a stew that is thicker, you can add a slurry of cornstarch and water toward the end of the cooking time.

Substitutions and Variations

Beef stew meat can be substituted with lamb or pork stew meat.
Rather than using all-purpose flour: Use cornstarch or a gluten-free flour blend.
Rather than using dry sherry, try using red wine, Marsala wine, or a blend of beef broth and apple cider vinegar.
Substitute with sweet potatoes or parsnips.
Swap in zucchini or eggplant for mushrooms.

Pro Tips

1. Searing the Meat: When searing the beef, make sure not to overcrowd the pot. Brown the meat in batches to ensure a good sear and deep flavor, which will contribute significantly to the richness of the stew.