Creamy New York Strip Stew
Indulge in the hearty elegance of Creamy New York Strip Stew, a decadent twist on classic comfort food that’s perfect for cozy dinners. This rich and flavorful stew features perfectly seared New York strip steak, tender baby potatoes, and a medley of vibrant vegetables, all simmered to perfection in a luscious beef broth infused with fresh thyme and finished with a touch of heavy cream. The combination of the steak’s smoky sear and the creamy broth creates a dish that’s as luxurious as it is satisfying. Ready in under two hours, this one-pot recipe is ideal for family gatherings or a comforting weeknight meal. Pair it with crusty bread or serve over rice for a truly indulgent dining experience. Whether you're searching for a hearty stew recipe, steak dinner inspiration, or a creamy comfort food classic, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound New York strip steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, diced
- 1 pound baby potatoes, halved
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Season the New York strip steak with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the steak for 2-3 minutes per side until browned. Remove from the pot, let it rest for 5 minutes, and slice into thin strips. Set aside.
Add the remaining tablespoon of olive oil and butter to the pot. Stir in the diced onion, minced garlic, sliced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the halved baby potatoes and sprinkle in the all-purpose flour. Stir well to coat the vegetables and cook the flour for 2 minutes.
Gradually pour in the beef broth while stirring to deglaze the pot and create a smooth consistency.
Add the fresh thyme sprigs to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Stir in the sliced New York strip steak and heavy cream. Let the stew simmer for another 10-15 minutes until the meat is heated through and the broth is creamy.
Remove the thyme sprigs and season the stew with additional salt and pepper to taste.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
