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Pioneer Woman Beef Stew and Cheese Grits

Pioneer Woman Beef Stew and Cheese Grits - recipe card
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A hearty, Southern-inspired dish featuring tender chunks of beef simmered in a rich, savory broth with vegetables, served over creamy, sharp cheddar cheese grits. The stew is deeply flavorful with a touch of red wine and fresh thyme, while the grits provide a smooth, comforting base that soaks up every bit of the sauce.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 large onion, cut into 1/2-inch dice
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (such as Merlot)
  • 3 cups low-sodium beef broth
  • 4 medium carrots, peeled and cut into 1/2-inch rounds
  • 2 celery stalks, cut into 1/2-inch slices
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 1 cup stone-ground grits (not instant)
  • 4 cups water
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/4 cup heavy cream
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 15 minutes while you prep the vegetables, allowing the meat to come to room temperature for even browning.
  2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Working in batches to avoid crowding, add the beef in a single layer and sear for 3-4 minutes per side until deeply browned on all sides. Transfer the browned beef to a plate and set aside. Browning builds the fond that adds rich flavor.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil and the diced onion. Sauté, scraping up the browned bits from the bottom of the pot with a wooden spoon, for 4-5 minutes until the onion is translucent and starts to soften. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep brick-red color and coats the onions. This removes the raw taste and enhances the stew’s depth.
  5. Pour in the red wine, scraping up any remaining fond. Let the wine bubble and reduce by half, about 3-4 minutes. It should smell rich and slightly sweet, with the alcohol cooking off.
  6. Return the browned beef and any juices to the pot. Pour in the beef broth. Add the carrots, celery, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a gentle boil, then immediately reduce heat to low, cover, and simmer gently for 1 1/2 hours, or until the beef is fork-tender. Skim off any foam that rises to the surface during the first 20 minutes for a cleaner broth.
  7. While the stew simmers, prepare the grits. In a medium saucepan, bring the 4 cups of water to a rolling boil. Slowly whisk in the grits and 1 teaspoon salt, then reduce heat to low. Cover and cook, stirring occasionally, for 30-40 minutes until the grits are thick, creamy, and have lost their raw grittiness. Stir in the butter until melted, then off heat.
  8. Once the beef is tender, remove the bay leaves and thyme sprigs. Taste the stew and season with additional salt and pepper if needed. If the stew appears too thin, slowly stir in the cornstarch slurry and simmer for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon.
  9. To finish the grits, place them back over low heat and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is completely melted and the grits are creamy and glossy. Keep warm over the lowest heat, stirring occasionally, until ready to serve.
  10. To serve, spoon a generous portion of cheese grits into each bowl. Ladle the beef stew over the top, making sure to get plenty of sauce and vegetables. Garnish with fresh chopped parsley and serve immediately.

Notes

Store leftovers separately: the stew and grits will keep in airtight containers in the refrigerator for up to 4 days. To freeze, let both cool completely and place in freezer-safe containers for up to 3 months. Reheat the stew in a saucepan over medium heat, adding a splash of beef broth if needed to thin. Reheat the grits with an extra splash of milk or water over low heat, stirring constantly until warmed through. For best texture, do not microwave grits as they can become rubbery.

Nutrition

Keywords: beef stew, cheese grits, pioneer woman, comfort food, Southern recipe, hearty dinner, braised beef, cheddar grits, stovetop stew, slow-cooked beef, one-pot meal, winter warmer

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-stew-and-cheese-grits/