Sherried Beef
Elevate your dinner table with the rich, comforting flavors of Sherried Beef—a one-pot wonder that’s both hearty and elegant. Tender chunks of seared beef stew meat are slow-simmered in a luxuriously savory sauce made with dry sherry, beef stock, and a touch of tomato paste for depth. Carrots and earthy mushrooms add a rustic charm, while fresh thyme and garlic bring a fragrant, herbaceous touch. Perfect for cozy nights, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or warm, crusty bread to soak up every drop of the velvety sauce. Ready in under two hours, Sherried Beef is an impressive yet approachable recipe that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 0.25 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1.5 cups Beef stock
- 0.5 cups Dry sherry
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 3 medium Carrots, peeled and cut into chunks
- 8 ounces Mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a medium bowl, toss the beef stew meat with flour, salt, and black pepper until evenly coated.
Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
In batches, sear the beef pieces on all sides until browned, about 2-3 minutes per side. Remove the browned beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the beef stock, dry sherry, tomato paste, and Worcestershire sauce, scraping the bottom of the pot to deglaze and release any browned bits.
Return the seared beef to the pot, along with the carrots, mushrooms, and thyme. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
Remove the lid and simmer uncovered for another 20-30 minutes to thicken the sauce to your desired consistency.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the sherried beef hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1096 mg | 23% | |
*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.
