Joanna Gaines’ beef stew recipe, featured in her Magnolia Table cookbook, promises an autumn-inspired comfort meal. However, the reality differs from expectations. This isn’t a heavy, slow-braised stew; it’s lighter, brothier, and packed with vegetables—corn, peas, tomatoes, carrots, celery, and potatoes—making it more of a hearty soup than a traditional beef stew.
The Recipe Breakdown:
The stew begins by browning seasoned beef in butter, then sautéing onions, carrots, and celery. Flour, garlic powder, garlic salt, kosher salt, and pepper are stirred in before adding beef broth, fire-roasted tomatoes, corn, and potatoes. Simmering for 1 hour and 15 minutes should tenderize the beef, with frozen peas added at the end.
What Reviewers Say:
Many appreciate its simplicity and family-friendliness, especially the one-pot approach. However, common critiques include the broth being thinner than expected, excessive saltiness, and the beef not being tender enough. Several cooks recommend modifications, such as reducing salt, extending the simmer time, or thickening the broth.
Key Adjustments for Better Results:
- Increase Beef: Doubling the beef quantity balances the vegetable-heavy ratio.
- Longer Simmer: Extending the cook time yields tender beef and a richer broth. Partial pot coverage helps concentrate flavors.
- Salt Control: Reduce salt and season to taste, using low-sodium broth for better control.
- Simplify Seasoning: Skip garlic salt; increase garlic powder and kosher salt instead.
“This stew isn’t the deeply rich experience many expect from beef stew, but it is approachable and easily modified to suit personal preferences.”
The recipe’s success hinges on acknowledging its unique profile. It’s a weeknight-friendly meal rather than a slow-cooked indulgence. By adjusting seasoning and cook time, home cooks can tailor the stew to their liking.
