19 Beef Stew Recipes That Steal the Show This Thanksgiving

You’ll elevate your Thanksgiving with these 19 stunning beef stew recipes that transform tough chuck roast into fork-tender masterpieces through slow braising techniques. From classic red wine versions with root vegetables to exotic Moroccan tagines with dried apricots, each recipe builds complex flavors through proper browning, deglazing, and patient simmering. Korean-style stews with gochujang, Guinness versions with herb dumplings, and Provençal variations offer global inspiration that’ll make your holiday table unforgettable. These make-ahead dishes actually improve overnight, and the techniques below will guarantee perfect results every time.

Classic Red Wine Braised Beef Stew With Root Vegetables

This classic red wine braised beef stew transforms tough cuts of beef into tender, flavorful morsels through slow cooking and the magic of red wine. The wine not only adds depth and complexity to the sauce but also helps break down the meat fibers, resulting in a rich, hearty dish perfect for Thanksgiving gatherings. The combination of aromatic vegetables and herbs creates a warming comfort food that fills your home with irresistible aromas.

Root vegetables like carrots, parsnips, and potatoes absorb the wine-infused cooking liquid, becoming sweet and tender while maintaining their shape. This rustic stew improves with time, making it an ideal make-ahead dish for busy holiday schedules. The deep, burgundy-colored sauce coats each ingredient beautifully, creating a visually stunning centerpiece that tastes even better than it looks.

• 3 pounds beef chuck roast, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 carrots, cut into 1-inch pieces
• 3 parsnips, cut into 1-inch pieces
• 1 pound small potatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bottle dry red wine
• 2 cups beef broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and black pepper to taste
• 2 tablespoons flour
• 2 tablespoons butter

Heat olive oil in a large Dutch oven over medium-high heat and season beef cubes generously with salt and pepper before browning them in batches, about 4 minutes per side. Remove beef and sauté onions until softened, then add garlic and tomato paste, cooking for another minute until fragrant.

Pour in red wine to deglaze the pot, scraping up browned bits, then return beef along with carrots, parsnips, potatoes, herbs, and enough beef broth to barely cover ingredients. Bring to a simmer, cover, and transfer to a 325°F oven for 2 to 2.5 hours until beef is fork-tender.

Mix flour and butter into a paste, stir into the stew during the last 15 minutes of cooking to thicken the sauce, and remove bay leaves before serving.

Choose a wine you’d drink, as cooking concentrates its flavors greatly. Pat the beef completely dry before browning to achieve a proper sear, and avoid overcrowding the pan which creates steam instead of browning.

If the stew seems too thin after cooking, simmer uncovered on the stovetop for 10-15 minutes to reduce the liquid, or add more flour-butter mixture. This stew tastes even better the next day, so consider making it a day ahead and gently reheating before serving.

Guinness Beef Stew With Herb Dumplings

Guinness beef stew brings the rich, malty flavors of Ireland’s most famous stout to your Thanksgiving table, creating a deeply satisfying dish that’s both comforting and sophisticated. The dark beer adds a distinctive earthy bitterness that complements the beef beautifully while tenderizing the meat during the slow braising process. Unlike wine-based stews, Guinness provides a more robust, almost coffee-like depth that pairs wonderfully with traditional fall vegetables and creates a hearty base for fluffy herb dumplings.

The herb dumplings floating atop this dark, velvety stew add a delightful textural contrast and soak up the flavorful cooking liquid like little savory sponges. These light, pillowy additions transform the stew into a complete meal that’s perfect for feeding a crowd during the holidays. The combination of fresh herbs in the dumplings brightens the rich, dark flavors of the Guinness-braised beef, creating a balanced dish that feels both rustic and elegant enough for special occasions.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 3 carrots, cut into chunks
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 bottles Guinness stout
• 2 cups beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and black pepper to taste
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ cup milk
• 3 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Season and brown the beef in batches in a large Dutch oven with hot oil, then remove and sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cooking for one minute before deglazing with Guinness and scraping up browned bits.

Return beef to pot with stock, bay leaves, and thyme, bring to a simmer, cover and cook in a 325°F oven for 1.5 hours until beef is tender. For dumplings, mix flour, baking powder, and salt in a bowl, then stir in milk, melted butter, parsley, and chives until just combined.

Remove stew from oven, thicken with cornstarch slurry if desired, drop spoonfuls of dumpling batter on top, cover and return to oven for 20-25 minutes until dumplings are cooked through and fluffy.

Let the Guinness come to room temperature before using, as this prevents excessive foaming and allows for better flavor integration. Don’t overmix the dumpling batter as this will result in tough, dense dumplings rather than light and fluffy ones.

The stew can be made a day ahead without the dumplings, which should always be added fresh just before the final cooking stage. If you can’t find Guinness, any dry stout will work, but avoid sweet or flavored varieties that will alter the intended flavor profile.

Moroccan-Spiced Beef Stew With Dried Apricots

Moroccan-spiced beef stew with dried apricots brings the exotic warmth of North African cuisine to your Thanksgiving table, offering a sophisticated departure from traditional holiday fare. This aromatic dish combines tender chunks of beef with a complex blend of spices including cinnamon, cumin, ginger, and ras el hanout, creating layers of flavor that are both familiar and intriguingly different. The dried apricots add natural sweetness that balances the earthy spices while contributing a chewy texture that complements the melt-in-your-mouth beef.

The addition of preserved lemons and fresh cilantro provides bright, citrusy notes that cut through the rich, warming spices and create a beautifully balanced dish. This stew showcases how traditional Moroccan tagine techniques can be adapted for American kitchens, slow-braising the ingredients until they meld into a harmonious blend of sweet, savory, and aromatic flavors. Served over couscous or with warm flatbread, this beef stew offers an elegant alternative that will surprise and delight your Thanksgiving guests.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 3 tablespoons olive oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ras el hanout
• ½ teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 cups beef stock
• 1 cup dried apricots, halved
• 2 preserved lemons, pulp removed and rind chopped
• 2 bay leaves
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped
• ¼ cup sliced almonds, toasted

Season the beef pieces with salt and pepper, then brown them in batches in a heavy Dutch oven with hot olive oil until all sides are caramelized, removing to a plate when done.

In the same pot, sauté the onions until softened and golden, about 8 minutes, then add garlic and cook for another minute before stirring in all the spices and cooking until fragrant, about 30 seconds.

Add tomato paste and cook for one minute, then gradually whisk in the beef stock, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot along with the dried apricots, preserved lemons, and bay leaves, bring to a gentle simmer, cover and transfer to a 325°F oven for 2 to 2.5 hours until the beef is fork-tender and the sauce has thickened.

Remove bay leaves and garnish with fresh cilantro and toasted almonds before serving.

Toast whole spices like cumin and coriander seeds before grinding them yourself for the most authentic and vibrant flavor profile in this dish.

If preserved lemons are unavailable, substitute with the zest and juice of one large lemon added during the last 15 minutes of cooking, though the flavor will be less complex.

The stew tastes even better the next day as the spices continue to meld, so consider making it a day ahead and gently reheating before serving.

Burgundy Beef Stew With Pearl Onions and Mushrooms

Burgundy beef stew with pearl onions and mushrooms represents the pinnacle of French comfort cooking, transforming humble ingredients into an elegant dish worthy of your Thanksgiving celebration. This classic coq au vin-inspired stew showcases the rich, complex flavors that develop when beef is slowly braised in burgundy wine, allowing the alcohol to cook off while leaving behind deep, nuanced notes that penetrate every fiber of the meat.

The addition of pearl onions and mushrooms creates textural variety while absorbing the wine-infused braising liquid, resulting in a sophisticated harmony of earthy, savory flavors.

The key to exceptional burgundy beef stew lies in the quality of wine used – choose a bottle you’d enjoy drinking, as the wine’s character will directly influence the final dish’s flavor profile. Traditional French technique calls for bacon or pancetta to render fat for browning the beef, adding another layer of smoky richness that complements the wine’s tannins.

Fresh thyme and bay leaves provide herbal notes that bridge the gap between the robust beef and the refined wine, while a touch of tomato paste adds depth and helps thicken the braising liquid into a glossy, restaurant-quality sauce.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 6 strips thick-cut bacon, chopped
• 1 pound pearl onions, peeled
• 1 pound mixed mushrooms, quartered
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 bottle burgundy wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Cook the bacon in a heavy Dutch oven over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pot. Season the beef with salt and pepper, then brown in batches in the bacon fat until caramelized on all sides, removing to a plate when done.

In the same pot, sauté the pearl onions until golden, about 5 minutes, then add mushrooms and cook until they release their moisture and begin to brown, about 8 minutes, followed by garlic for one minute. Sprinkle flour over the vegetables and cook for 2 minutes, then gradually add the wine while scraping up browned bits, followed by the stock, tomato paste, thyme, and bay leaves.

Return the beef and bacon to the pot, bring to a simmer, cover and transfer to a 325°F oven for 2 to 3 hours until the beef is fork-tender and the sauce has reduced to a rich consistency.

Allow the stew to rest for 10 minutes before serving, as this helps the flavors meld and the sauce to thicken slightly. If the sauce seems too thin, you can reduce it on the stovetop over medium heat for a few minutes, or whisk in a butter and flour paste (beurre manié) for quick thickening.

This stew actually improves when made a day ahead, as the flavors continue to develop overnight in the refrigerator – simply reheat gently on the stovetop before serving. For the most authentic presentation, serve in warmed bowls with crusty French bread or over creamy mashed potatoes, and finish with a sprinkle of fresh parsley and a final drizzle of the same burgundy wine used in cooking.

Korean-Style Beef Stew With Gochujang and Asian Pears

Korean-style beef stew with gochujang and Asian pears brings an exciting fusion twist to your Thanksgiving table, combining traditional Korean flavors with the comfort of slow-braised beef. This innovative dish marries the fermented heat of gochujang with the subtle sweetness of Asian pears, creating a complex flavor profile that balances spicy, sweet, and umami elements. The gochujang, a cornerstone of Korean cuisine, provides not only heat but also depth through its fermented soybean base, while Asian pears break down during cooking to naturally sweeten and tenderize the meat.

The beauty of this Korean-inspired stew lies in its unique aromatics and seasonings that distinguish it from Western preparations. Soy sauce and rice wine create the savory foundation, while fresh ginger and garlic provide warmth and pungency that complement the gochujang’s complexity. Asian pears serve a dual purpose, acting as both a natural meat tenderizer due to their enzymes and a source of gentle sweetness that mellows the spice level. Green onions and sesame oil added at the end provide fresh contrast and nutty richness, while toasted sesame seeds contribute textural interest and authentic Korean flavor.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 3 tablespoons gochujang
• 2 Asian pears, peeled and cut into chunks
• 1 large onion, sliced
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice wine or mirin
• 2 cups beef stock
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 4 green onions, chopped
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seeds
• Salt and white pepper to taste

Heat vegetable oil in a heavy Dutch oven over medium-high heat and brown the beef pieces in batches until caramelized on all sides, then remove and set aside. In the same pot, sauté the onion until softened, about 5 minutes, then add garlic and ginger and cook for 1 minute until fragrant. Stir in the gochujang and brown sugar, cooking for 30 seconds, then add soy sauce, rice wine, and beef stock while scraping up any browned bits.

Return the beef to the pot along with the Asian pear chunks, bring to a simmer, then cover and transfer to a 325°F oven for 2 to 3 hours until the beef is fork-tender and the pears have mostly dissolved into the sauce. Remove from oven and stir in half of the green onions and the sesame oil, then garnish with remaining green onions and toasted sesame seeds before serving.

When preparing this dish, adjust the gochujang quantity based on your heat tolerance, as brands vary notably in spiciness. The Asian pears should be ripe but still firm to prevent them from completely disintegrating during the long cooking process. If Asian pears are unavailable, substitute with Bosc pears or add a tablespoon of apple juice concentrate for similar sweetness and tenderizing effects.

Serve this stew over steamed white rice or with crusty bread to help absorb the flavorful sauce, and consider preparing it a day ahead as the flavors develop and improve overnight in the refrigerator.

Slow Cooker Tuscan Beef Stew With White Beans

Slow cooker Tuscan beef stew with white beans transforms humble ingredients into an elegant, rustic dish that captures the essence of Italian countryside cooking while providing the convenience modern cooks crave for Thanksgiving preparation. This hearty stew draws inspiration from the rolling hills of Tuscany, where white beans and tender beef have been paired for centuries in comforting, soul-warming preparations.

The slow cooking method allows the flavors to meld beautifully over several hours, creating a rich, aromatic stew where the beans absorb the savory beef juices while maintaining their creamy texture.

The foundation of this Tuscan-inspired stew relies on classic Italian aromatics and herbs that build layers of Mediterranean flavor throughout the long cooking process. Fresh rosemary and thyme infuse the broth with earthy, piney notes, while garlic and onions provide the aromatic base that defines Italian cuisine.

Cannellini beans, prized in Tuscan cooking for their buttery texture and mild flavor, break down slightly during the extended cooking time to naturally thicken the stew while maintaining enough structure to provide satisfying bites. A splash of dry white wine and quality canned tomatoes create the liquid foundation, enhanced with beef stock and finished with fresh spinach and Parmesan cheese for authentic Italian character.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 2 cans cannellini beans, drained and rinsed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 1/2 cup dry white wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Heat olive oil in a large skillet over medium-high heat and brown the beef pieces in batches until caramelized on all sides, then transfer to the slow cooker along with onion, garlic, carrots, celery, cannellini beans, diced tomatoes, tomato paste, white wine, beef stock, rosemary, thyme, and bay leaves.

Season generously with salt and pepper, stir to combine, then cover and cook on low for 6 to 8 hours until the beef is fork-tender and the vegetables are completely softened.

During the last 15 minutes of cooking, stir in the fresh spinach and allow it to wilt, then remove the herb sprigs and bay leaves before serving topped with grated Parmesan cheese.

For the best results, avoid lifting the slow cooker lid during cooking as this releases essential steam and extends the cooking time considerably. If the stew appears too thin after cooking, remove the lid and switch to high heat for the final 30 minutes to allow excess liquid to evaporate, or create a slurry with 2 tablespoons cornstarch and cold water to stir in during the last few minutes.

The stew can be prepared up to 2 days ahead and reheated gently, though you may need to add additional stock as the beans will continue to absorb liquid during storage.

Hungarian Goulash With Paprika and Sour Cream

Hungarian goulash with paprika and sour cream represents one of Hungary’s most beloved culinary exports, bringing warmth and rich, smoky flavors to the Thanksgiving table through its distinctive blend of tender beef, sweet paprika, and creamy finishing touches. This traditional stew originated as a hearty meal for Hungarian shepherds and has evolved into a sophisticated comfort food that showcases the country’s mastery of paprika, the spice that defines Hungarian cuisine.

The dish’s deep red color and complex flavor profile come from generous amounts of sweet Hungarian paprika, which creates a velvety sauce that coats each piece of beef in aromatic, slightly sweet smokiness.

The key to authentic Hungarian goulash lies in the careful balance of paprika, onions, and slow-cooked beef that creates a thick, rich stew with layers of flavor that develop over hours of gentle simmering. Unlike many beef stews, Hungarian goulash relies heavily on onions as both a flavoring agent and natural thickener, with the onions breaking down during cooking to create body in the sauce.

The addition of sour cream at the end provides a cooling contrast to the warm spices while creating a luxurious, creamy texture that transforms the robust stew into an elegant dish worthy of holiday entertaining. Caraway seeds and marjoram add subtle complexity, while a touch of tomato paste deepens the color and adds umami richness to complement the paprika’s sweetness.

• 3 pounds beef chuck roast, cut into 2-inch cubes
• 3 large onions, sliced
• 1/4 cup sweet Hungarian paprika
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 cups beef stock
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 2 large potatoes, cubed
• 1 red bell pepper, chopped
• 1 cup sour cream
• 2 tablespoons flour
• Salt and black pepper to taste
• Fresh parsley for garnish

Heat oil in a large Dutch oven over medium-high heat and brown the beef cubes in batches until caramelized, then remove and set aside.

Add sliced onions to the same pot and cook until deeply caramelized and golden brown, about 15 minutes, then stir in garlic, paprika, and tomato paste, cooking for 1 minute until fragrant.

Return beef to the pot along with red wine, beef stock, bay leaves, caraway seeds, and marjoram, bring to a boil, then reduce heat and simmer covered for 1.5 hours.

Add potatoes and bell pepper, continue cooking for 30 minutes until beef is fork-tender and potatoes are cooked through, then whisk flour into sour cream and slowly stir into the stew off the heat to prevent curdling.

The quality of paprika makes or breaks this dish, so invest in authentic Hungarian sweet paprika for the most authentic flavor and vibrant color, avoiding generic paprika which lacks the complexity this recipe demands.

Remove the pot from heat before adding the sour cream mixture to prevent the dairy from breaking and creating a grainy texture, and always temper the sour cream with a ladle of hot stew liquid before incorporating it into the pot.

Allow the goulash to rest for 10 minutes after adding the sour cream to let the flavors meld and the sauce thicken naturally, and consider making this dish a day ahead as the flavors improve greatly overnight, though add fresh sour cream when reheating rather than cooking it twice. Additionally, this dish pairs beautifully with a one-pot cooking method that ensures minimal cleanup while maximizing flavor.

Irish Beef and Barley Stew With Guinness

Irish beef and barley stew with Guinness embodies the heart of Irish comfort cooking, transforming simple ingredients into a deeply satisfying dish that captures the essence of Ireland’s pub culture and agricultural traditions. This robust stew combines tender chunks of beef with pearl barley, creating a hearty texture that’s perfect for Thanksgiving gatherings where guests crave something both filling and flavorful.

The addition of Guinness stout adds a distinctive maltiness and slight bitterness that complements the beef while contributing to the stew’s rich, dark color and complex flavor profile that sets it apart from traditional beef stews. The pearl barley serves as both a thickening agent and a substantial component that absorbs the flavors of the Guinness and beef stock, creating a creamy consistency without the need for flour or cream. Air fryer beef recipes can offer a quick and delicious alternative for those looking to explore different cooking methods.

Root vegetables like carrots, parsnips, and potatoes add sweetness and earthiness that balance the beer’s bitter notes, while fresh thyme and bay leaves provide aromatic depth that enhances the stew’s rustic character. This one-pot meal represents the best of Irish hospitality, offering warmth and sustenance that makes it an ideal addition to Thanksgiving menus seeking international flair with familiar comfort food appeal.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 1 cup pearl barley
• 2 bottles Guinness stout
• 3 cups beef stock
• 2 large onions, diced
• 4 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 1 pound baby potatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• Salt and black pepper to taste
• Fresh parsley for garnish

Heat oil in a large Dutch oven over medium-high heat and brown beef pieces in batches until well-caramelized, then remove and set aside. Add onions to the same pot and cook until softened, about 5 minutes, then stir in garlic and tomato paste, cooking for another minute until fragrant.

Pour in Guinness to deglaze the pot, scraping up browned bits, then return beef along with beef stock, pearl barley, thyme, bay leaves, and Worcestershire sauce. Bring to a boil, reduce heat to low, cover and simmer for 1 hour, then add carrots, parsnips, and potatoes, continuing to cook covered for another 45 minutes until beef is tender and barley has absorbed most of the liquid.

Season with salt and pepper, remove bay leaves and thyme stems, then garnish with fresh parsley before serving. Allow the Guinness to come to room temperature before adding it to the stew, as this prevents excessive foaming and guarantees better integration with the other ingredients.

The pearl barley will continue to absorb liquid as it cooks, so add additional beef stock if the stew becomes too thick during cooking. For the best flavor development, prepare this stew a day ahead and reheat gently, as the flavors will meld and intensify overnight, and the barley will achieve an even more creamy texture.

Mediterranean Beef Stew With Olives and Tomatoes

Mediterranean beef stew with olives and tomatoes brings the sun-soaked flavors of the Mediterranean coastline to your Thanksgiving table, offering a sophisticated alternative to traditional holiday fare. This aromatic stew combines tender beef with the bold flavors of Kalamata olives, sun-dried tomatoes, and fresh herbs, creating a dish that transports diners to the terraced hillsides and azure waters of Greece, Italy, and southern France.

The combination of wine, garlic, and Mediterranean herbs like oregano and rosemary infuses the beef with complex flavors that develop slowly during the braising process, while the natural saltiness of the olives eliminates the need for excessive seasoning.

The stew’s vibrant color comes from a generous amount of crushed tomatoes and tomato paste, which provide both acidity and sweetness that balance the briny olives and rich beef. Bell peppers and onions add sweetness and texture, while a splash of red wine deepens the flavor profile and helps tenderize the meat.

This Mediterranean-inspired dish offers a lighter yet satisfying option for Thanksgiving celebrations, providing familiar comfort with an international twist that pairs beautifully with crusty bread, polenta, or even traditional holiday sides for guests seeking bold, distinctive flavors. Additionally, serving this stew with a refreshing Tropical Pineapple Coconut Mocktail can enhance the dining experience by adding a fun and vibrant drink option.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 1 cup Kalamata olives, pitted and halved
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup red wine
• 2 cups beef broth
• 2 large onions, sliced
• 2 red bell peppers, cut into strips
• 1 yellow bell pepper, cut into strips
• 6 cloves garlic, minced
• 3 tablespoons tomato paste
• 1/4 cup olive oil
• 2 tablespoons fresh oregano
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh basil for garnish
• Crumbled feta cheese for serving

Heat olive oil in a large Dutch oven over medium-high heat and brown beef pieces in batches until deeply caramelized, then remove and set aside.

Add onions and bell peppers to the same pot, cooking until softened, about 8 minutes, then stir in garlic, tomato paste, and smoked paprika, cooking for 2 minutes until fragrant.

Pour in red wine to deglaze, scraping up browned bits, then add crushed tomatoes, sun-dried tomatoes, beef broth, oregano, rosemary, and bay leaf.

Return beef to the pot, bring to a boil, then reduce heat to low, cover and simmer for 1.5 hours until beef begins to tender.

Add Kalamata olives and continue cooking uncovered for 30 minutes until beef is fork-tender and sauce has thickened, then season with salt and pepper, garnish with fresh basil, and serve with crumbled feta cheese.

For best results, allow the stew to rest for 10 minutes before serving to let the flavors meld together, and consider making it a day ahead as the flavors improve overnight in the refrigerator.

Choose high-quality Kalamata olives packed in brine rather than canned black olives for authentic Mediterranean flavor, and don’t skip the browning step for the beef as this creates the foundation for the stew’s rich, complex taste.

If the stew becomes too thick during cooking, add additional beef broth or wine, and adjust seasoning at the end since the olives and sun-dried tomatoes contribute significant saltiness to the final dish.

Smoky Chipotle Beef Stew With Sweet Potatoes

Smoky chipotle beef stew with sweet potatoes delivers a bold, warming flavor profile perfect for Thanksgiving celebrations that crave something beyond traditional fare. This hearty stew combines the deep, smoky heat of chipotle peppers in adobo sauce with the natural sweetness of roasted sweet potatoes, creating a complex balance of spice and comfort that epitomizes the best of southwestern cuisine.

The chipotle peppers provide not only heat but also a distinctive smoky flavor that permeates the tender beef, while the adobo sauce adds layers of tangy, slightly sweet undertones that complement the earthiness of the sweet potatoes and the richness of the slow-braised meat.

The addition of sweet potatoes transforms this stew into a complete, satisfying meal that captures the essence of autumn harvest flavors while providing a festive orange hue that’s perfect for holiday presentation. Black beans and corn kernels add texture and substance, while lime juice and fresh cilantro brighten the rich, smoky base with fresh, vibrant notes. Additionally, this dish can be easily customized with chicken for those who prefer poultry over beef.

This southwestern-inspired stew offers a wonderful alternative for Thanksgiving tables seeking bold flavors and satisfying comfort, pairing beautifully with warm cornbread, flour tortillas, or even traditional holiday sides for guests who appreciate the warming spice and robust character of chipotle-infused cuisine.

French Beef Bourguignon With Bacon and Thyme

French beef bourguignon with bacon and thyme elevates the Thanksgiving table with sophisticated Burgundian flavors that transform humble beef chuck into an elegant, wine-braised masterpiece. This classic French stew showcases the art of slow cooking, where tender beef is braised in rich red wine alongside aromatic vegetables, creating deep, complex flavors that develop over hours of gentle simmering.

The addition of smoky bacon lardons provides a savory foundation, while fresh thyme and bay leaves infuse the braising liquid with herbaceous notes that complement the earthy mushrooms and pearl onions traditionally found in this iconic dish.

This refined stew brings European elegance to American Thanksgiving celebrations, offering a luxurious alternative that pairs beautifully with creamy mashed potatoes, buttered egg noodles, or crusty French bread for soaking up the velvety, wine-enriched sauce. The burgundy wine not only tenderizes the beef during the long braising process but also creates a glossy, deeply flavored sauce that coats each ingredient with rich, complex notes.

Fresh thyme and aromatic vegetables like carrots and celery provide the classic mirepoix base, while mushrooms add an earthy depth that makes this bourguignon a memorable centerpiece worthy of special holiday gatherings and sophisticated palates. Hearty dish perfect for cold nights, this stew is a great way to warm up while enjoying a festive meal with family and friends.

• 3 pounds beef chuck roast, cut into 2-inch cubes
• 6 ounces thick-cut bacon, diced
• 1 bottle (750ml) dry red wine, preferably Burgundy or Pinot Noir
• 2 cups beef broth
• 8 ounces cremini mushrooms, quartered
• 1 pound pearl onions, peeled
• 3 large carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 2 tablespoons fresh thyme leaves
• 3 bay leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Cook diced bacon in a large Dutch oven over medium heat until crispy, then remove and set aside, leaving rendered fat in pot. Season beef cubes with salt and pepper, then brown in batches in the bacon fat until well-seared on all sides, removing each batch to a plate.

Add diced onion, carrots, and celery to the pot, cooking until softened, about 8 minutes, then stir in garlic and tomato paste, cooking for 2 minutes more. Sprinkle flour over vegetables and cook for 1 minute, then gradually whisk in red wine, scraping up any browned bits from the bottom of the pot.

Return beef and bacon to the pot, add beef broth, thyme, and bay leaves, bringing to a simmer before covering and transferring to a 325°F oven for 2 hours. Add pearl onions and mushrooms to the stew, return to oven for an additional 30-45 minutes until beef is fork-tender and vegetables are cooked through, then remove bay leaves and stir in butter and fresh parsley before serving.

For the best results, use a good-quality red wine that you’d drink, as the flavor concentrates during cooking and forms the backbone of the sauce. If pearl onions are difficult to find, substitute with quartered yellow onions added during the last hour of cooking.

The stew can be made a day ahead and actually improves in flavor when reheated, making it an excellent make-ahead option for busy holiday preparations. To achieve the signature glossy finish, make certain the stew simmers gently rather than boiling vigorously, and avoid lifting the lid frequently during the braising process to maintain consistent temperature and moisture.

Indian-Inspired Beef Curry Stew With Coconut Milk

Indian-inspired beef curry stew with coconut milk brings exotic warmth and aromatic spices to the Thanksgiving table, transforming traditional beef stew into a richly spiced celebration of flavors that perfectly complements the season’s abundance. This fusion dish combines tender chunks of beef with a fragrant curry base built on warming spices like cumin, coriander, turmeric, and garam masala, while creamy coconut milk provides a luxurious backdrop that mellows the heat and creates a velvety sauce.

The addition of fresh ginger, garlic, and aromatic onions forms the foundation of this comforting stew, while diced tomatoes and beef broth add depth and richness to the braising liquid. This globally-inspired stew offers an adventurous departure from traditional Thanksgiving fare while maintaining the cozy, soul-warming qualities that make beef stew perfect for autumn gatherings.

The coconut milk not only adds tropical richness but also helps tenderize the beef during the slow cooking process, creating fork-tender meat that absorbs the complex spice blend beautifully. Fresh cilantro and a squeeze of lime juice brighten the finished dish, while optional vegetables like potatoes, carrots, or green beans can be added to create a complete one-pot meal that pairs wonderfully with basmati rice, naan bread, or even traditional mashed potatoes for those seeking familiar comfort alongside exotic flavors.

• 3 pounds beef chuck roast, cut into 2-inch cubes
• 1 can (14 oz) full-fat coconut milk
• 2 large yellow onions, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons curry powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 cinnamon stick
• Salt and freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 medium potatoes, cubed (optional)
• 2 large carrots, sliced (optional)

Heat vegetable oil in a large Dutch oven over medium-high heat and season beef cubes with salt and pepper before browning in batches until well-seared on all sides, removing to a plate. Reduce heat to medium and add diced onions to the same pot, cooking until softened and lightly golden, about 8 minutes, then stir in garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant.

Add all the spices (curry powder through cayenne), bay leaves, and cinnamon stick, stirring constantly for 1 minute until aromatic, then pour in diced tomatoes, coconut milk, and beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot along with any accumulated juices, bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is fork-tender, adding potatoes and carrots during the last 30 minutes if using.

Remove bay leaves and cinnamon stick, stir in fresh cilantro and lime juice, and adjust seasoning with salt, pepper, and additional spices as needed. For the best flavor development, toast whole spices like cumin and coriander seeds in a dry pan before grinding them fresh, and don’t skip the step of cooking the spice mixture until fragrant, as this blooming process releases essential oils and prevents any raw spice flavors in the finished stew.

The coconut milk can separate during cooking, which is normal, but stirring occasionally and avoiding vigorous boiling will help maintain a smoother consistency. If the stew becomes too thick during cooking, add additional beef broth or water, and conversely, if it’s too thin, simmer uncovered for the last 15-20 minutes to reduce and concentrate the flavors.

Rustic Beef and Mushroom Stew With Fresh Herbs

Rustic beef and mushroom stew with fresh herbs embodies the essence of country cooking, bringing together earthy mushrooms, tender beef, and aromatic herbs in a hearty dish that captures the spirit of traditional farmhouse cuisine. This comforting stew celebrates the robust flavors of autumn with a medley of wild and cultivated mushrooms that add deep, umami-rich complexity to every spoonful, while fresh thyme, rosemary, and sage infuse the braising liquid with herbaceous notes that complement the natural richness of slow-cooked beef.

The beauty of this rustic preparation lies in its simplicity and the way each ingredient contributes to a harmonious whole, creating a stew that feels both sophisticated and wonderfully homey. Mixed mushrooms such as cremini, shiitake, and oyster varieties provide varying textures and depths of flavor, while root vegetables like carrots, parsnips, and fingerling potatoes add substance and natural sweetness to balance the earthy mushroom intensity. A splash of red wine deglazes the pan and adds another layer of complexity, while beef stock and fresh herbs create an aromatic base that transforms simple ingredients into an elegant dish worthy of any Thanksgiving celebration. Incorporating cozy knit blankets and other fall decor can enhance the warmth of your dining experience.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 8 oz pearl onions, peeled
• 3 large carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 pound fingerling potatoes, halved
• 4 cloves garlic, minced
• 1 cup red wine
• 3 cups beef stock
• 3 tablespoons tomato paste
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 6 fresh sage leaves
• 2 bay leaves
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Season beef with salt and pepper, then heat olive oil in a large Dutch oven over medium-high heat and brown beef in batches until well-seared, removing to a plate. Add butter to the same pot and sauté mushrooms until golden, about 6 minutes, then remove and set aside.

Cook pearl onions until lightly browned, add garlic and cook 1 minute, then stir in tomato paste and flour, cooking 2 minutes more. Pour in red wine to deglaze, scraping up browned bits, then return beef to pot with stock, herbs, and vegetables except potatoes.

Bring to a boil, reduce heat to low, cover and simmer 1.5 hours, then add potatoes and reserved mushrooms, continuing to cook 30-45 minutes until beef is fork-tender and vegetables are cooked through.

For the best results, choose mushrooms with different textures and flavors to create complexity, and avoid overcrowding the pan when browning the beef to achieve proper searing. Fresh herbs are essential for this recipe as they provide bright, aromatic notes that dried herbs can’t replicate, so tie them in a bundle with kitchen twine for easy removal before serving.

Allow the stew to rest for 10 minutes after cooking to let the flavors meld, and taste for seasoning adjustments before garnishing with fresh parsley and serving alongside crusty bread or creamy mashed potatoes.

Mexican Beef Stew With Poblano Peppers and Lime

Mexican beef stew with poblano peppers and lime brings the vibrant flavors of traditional Mexican cuisine to your Thanksgiving table, offering a bold departure from conventional holiday fare while maintaining the comforting warmth that defines perfect autumn cooking.

This aromatic stew combines tender chunks of beef with the smoky heat of poblano peppers, creating a complex flavor profile that balances earthy spices, bright citrus, and gentle chile warmth in every satisfying bowl. The addition of cumin, oregano, and chipotle peppers adds authentic Mexican depth, while fresh lime juice brightens the rich braising liquid and adds a zesty finish that cuts through the richness of slow-cooked beef.

The beauty of this Mexican-inspired stew lies in its ability to transform simple ingredients into something extraordinary through the careful layering of flavors and the gentle heat that develops during slow braising.

Poblano peppers provide a mild, earthy chile flavor without overwhelming heat, making this dish accessible to all palates while still delivering authentic Mexican character. Tender beef chuck becomes incredibly succulent as it absorbs the aromatic braising liquid infused with garlic, onions, and warm spices, while vegetables like sweet potatoes and bell peppers add natural sweetness and vibrant color.

Fresh cilantro, lime zest, and a final squeeze of lime juice added just before serving brighten the entire dish and provide the fresh, herbaceous notes that make Mexican cuisine so appealing.

• 3 pounds beef chuck roast, cut into 2-inch pieces
• 4 large poblano peppers, roasted, peeled, and sliced
• 1 large white onion, diced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 6 cloves garlic, minced
• 2 chipotle peppers in adobo, minced
• 1 tablespoon adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef stock
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 limes, juiced and zested
• 1/2 cup fresh cilantro, chopped
• Salt and freshly ground black pepper
• 1 cup frozen corn kernels

Season beef with salt and pepper, then heat oil in a large Dutch oven over medium-high heat and brown beef in batches until well-seared on all sides, removing to a plate.

Reduce heat to medium and sauté onions and bell pepper until softened, about 5 minutes, then add garlic, chipotle peppers, and spices, cooking until fragrant, about 1 minute.

Stir in tomato paste and flour, cooking 2 minutes, then add diced tomatoes, beef stock, and adobo sauce, scraping up any browned bits from the bottom of the pot.

Return beef to the pot along with poblano peppers, bring to a boil, then reduce heat to low, cover and simmer for 1.5 hours until beef is tender.

Add sweet potatoes and continue cooking 20 minutes until potatoes are tender, then stir in corn and cook 5 minutes more, finishing with lime juice, lime zest, and fresh cilantro just before serving.

To achieve the best flavor in this Mexican beef stew, take time to properly roast the poblano peppers over an open flame or under the broiler until charred, then steam them in a plastic bag before peeling to develop their signature smoky flavor.

The chipotle peppers in adobo are essential for authentic taste, so don’t substitute with other chile peppers, and remember that the adobo sauce adds as much flavor as the peppers themselves.

Add the lime juice and cilantro at the very end of cooking to preserve their bright, fresh flavors, and consider serving with warm corn tortillas, Mexican rice, or a dollop of sour cream to balance the chile heat.

German Sauerbraten-Style Beef Stew With Gingersnaps

German sauerbraten-style beef stew with gingersnaps transforms the beloved Rhineland pot roast into a hearty, spoon-friendly dish that brings the distinctive sweet-and-sour flavors of traditional German cuisine to your Thanksgiving celebration. This unique stew captures all the complex flavors that make sauerbraten so special – the tangy bite of vinegar, the warming sweetness of brown sugar and raisins, and the unexpected depth that comes from crushed gingersnap cookies used as both thickener and flavor enhancer.

The extended marinating process tenderizes the beef while infusing it with aromatic spices like juniper berries, bay leaves, and whole cloves, creating a rich foundation that develops into something truly extraordinary during the slow braising process.

The magic of this German-inspired stew lies in its perfect balance of contrasting flavors that somehow work together in complete harmony, creating a dish that’s both familiar and exotic at the same time. Red wine vinegar and dry red wine provide the characteristic tang that defines sauerbraten, while onions, carrots, and celery add sweetness and body to the braising liquid.

The gingersnaps dissolve slowly during cooking, releasing their warm spices of ginger, cinnamon, and molasses while naturally thickening the stew to a velvety consistency. Dark raisins plump up in the rich braising liquid, adding bursts of concentrated sweetness that complement the tender, fork-soft beef and create a complex flavor profile that’s both rustic and refined.

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 2 cups red wine vinegar
• 1 cup dry red wine
• 2 large yellow onions, sliced
• 4 large carrots, sliced diagonally
• 4 celery stalks, chopped
• 6 whole cloves
• 4 bay leaves
• 8 juniper berries
• 1 tablespoon whole black peppercorns
• 2 teaspoons salt
• 1/4 cup brown sugar
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 12 gingersnap cookies, crushed
• 1/2 cup dark raisins
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 tablespoons fresh parsley, chopped

Combine vinegar, wine, half the onions, cloves, bay leaves, juniper berries, peppercorns, and salt in a large bowl, add beef pieces, and marinate in refrigerator for 24-48 hours, turning occasionally.

Remove beef and strain marinade, reserving liquid and discarding solids. Pat beef dry and season with salt and pepper, then heat oil in a large Dutch oven over medium-high heat and brown beef in batches until well-seared, removing to a plate.

Add remaining onions, carrots, and celery to the pot and cook until softened, about 8 minutes, then stir in flour and tomato paste, cooking for 2 minutes. Gradually whisk in reserved marinade and beef stock, scraping up any browned bits, then return beef to pot along with brown sugar, crushed gingersnaps, raisins, and Worcestershire sauce.

Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until beef is fork-tender and sauce has thickened, stirring occasionally and adding more stock if needed.

For best results, don’t skip the marinating time as it’s essential for developing the authentic sauerbraten flavor and tenderizing the meat properly.

Crush the gingersnaps into varying sizes from fine crumbs to small chunks to create different textures in the finished stew, and add them gradually during the last hour of cooking to prevent the sauce from becoming too thick too quickly.

The stew will taste even better the next day as the flavors continue to meld, making it an excellent make-ahead option for busy holiday entertaining. Moreover, serving it alongside a refreshing Cucumber Tomato Salad with Feta can enhance the overall dining experience.

Provençal Beef Stew With Lavender and Rosemary

Provençal beef stew with lavender and rosemary captures the sun-drenched essence of southern France, transforming humble beef chuck into an aromatic masterpiece that brings the fragrant hillsides of Provence directly to your Thanksgiving table. This sophisticated stew showcases the region’s most beloved herbs – dried lavender buds and fresh rosemary – alongside classic Mediterranean ingredients like tomatoes, olives, and garlic to create a dish that’s both rustic and elegantly refined.

The key to this recipe lies in the careful balance of lavender, which must be used sparingly to avoid overwhelming the beef with its floral intensity, while the woody rosemary provides an earthy counterpoint that grounds the more delicate herbal notes.

The Provençal tradition of slow-braising tough cuts of meat with wine and herbs transforms ordinary beef into something extraordinary, as the meat becomes fork-tender while absorbing the complex flavors of the aromatic braising liquid. Kalamata olives add briny depth and Mediterranean authenticity, while fire-roasted tomatoes provide sweetness and acidity that brightens the rich beef.

Fresh thyme, bay leaves, and a generous splash of dry rosé wine create layers of flavor that develop and intensify during the long, gentle cooking process, resulting in a stew that tastes like it was crafted in a centuries-old farmhouse kitchen overlooking the lavender fields of Provence. Incorporating thrift store finds into your dining setting can enhance the rustic charm of this dish, making your Thanksgiving table even more inviting.

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 4 large carrots, cut into 2-inch pieces
• 6 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup dry rosé wine
• 2 cups beef stock
• 1 can (28 ounces) fire-roasted diced tomatoes
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried lavender buds
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Kalamata olives, pitted
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons all-purpose flour

Heat olive oil in a heavy Dutch oven over medium-high heat, season beef with salt and pepper, then brown pieces on all sides before removing to a plate.

Sauté onion and carrots in the same pot until softened, add garlic and cook for one minute, then stir in tomato paste and cook for two minutes. Sprinkle flour over vegetables and stir to combine, then slowly add rosé wine, scraping up browned bits from the bottom of the pot.

Return beef to the pot along with stock, tomatoes, rosemary, thyme, lavender, bay leaves, salt, and pepper, bringing mixture to a boil before reducing heat to low and simmering covered for 2 to 2.5 hours until beef is tender.

Stir in olives during the last 15 minutes of cooking, remove bay leaves, and garnish with fresh parsley before serving.

The dried lavender is the most critical ingredient in this recipe and must be measured precisely – too much will make the stew taste soapy and overwhelm the other flavors, while too little won’t provide the distinctive Provençal character you’re seeking.

Make sure to use culinary-grade lavender buds rather than decorative varieties, and crush them lightly between your fingers before adding to release their oils. The stew actually improves when made a day ahead, as the flavors have time to meld and develop, so consider preparing it completely and gently reheating before serving.

If you can’t find rosé wine, a dry white wine like Sauvignon Blanc works well as a substitute, though the rosé adds a subtle fruity note that complements the herbs beautifully.

Brazilian Beef Stew With Black Beans and Orange

Brazilian beef stew with black beans and orange brings the vibrant, sun-soaked flavors of South America to your Thanksgiving table, combining tender chunks of beef with the earthy richness of black beans and the bright, citrusy notes that define Brazilian cuisine. This hearty stew, known as “feijoada de carne” in Brazil, represents the country’s love affair with bold flavors and communal dining, where families gather around steaming bowls of this protein-rich comfort food.

The addition of fresh orange juice and zest creates a beautiful contrast to the deep, savory beef, while traditional Brazilian seasonings like cumin, smoked paprika, and bay leaves build layers of complex flavor that develop during the slow braising process.

The magic of this Brazilian-inspired stew lies in its perfect balance of textures and flavors – the creamy black beans break down slightly during cooking to create a rich, thick base, while the beef becomes melt-in-your-mouth tender and the orange adds unexpected brightness that cuts through the richness.

Traditional accompaniments like crispy bacon, spicy jalapeños, and fresh cilantro add textural interest and heat, while a splash of cachaça or dark rum provides authentic Brazilian spirit and depth. The result is a warming, satisfying stew that captures the festive spirit of Brazilian cooking, where every meal is a celebration of bold flavors and generous hospitality.

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 3 cups dried black beans, soaked overnight
• 6 strips thick-cut bacon, chopped
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced
• 2 tablespoons tomato paste
• 1/2 cup cachaça or dark rum
• 4 cups beef stock
• 1 large orange, juiced and zested
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup fresh cilantro, chopped
• 2 green onions, sliced
• 2 tablespoons olive oil

Cook bacon in a large Dutch oven until crispy, then remove and set aside, leaving fat in the pot. Season beef with salt and pepper, brown in batches in the bacon fat, then remove to a plate.

Sauté onion and bell pepper until softened, add garlic and jalapeños, cooking for one minute before stirring in tomato paste and cooking for two minutes. Add cachaça to deglaze the pot, scraping up browned bits, then return beef to the pot along with drained black beans, beef stock, orange juice and zest, cumin, paprika, bay leaves, salt, pepper, and cayenne.

Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until beef is fork-tender and beans are creamy, stirring occasionally and adding more stock if needed. Remove bay leaves, stir in half the crispy bacon and half the cilantro, then serve garnished with remaining bacon, cilantro, and green onions.

For the best results, soak the black beans overnight and cook them separately for 30 minutes before adding to the stew if you prefer them to hold their shape better, though cooking them directly in the stew creates a richer, more integrated flavor.

The orange juice should be added early in the cooking process to allow its acidity to tenderize the meat, while the zest can be added in the last 30 minutes to preserve its bright citrus oils. If cachaça is unavailable, substitute with white rum or even bourbon for a different but equally delicious flavor profile, and always taste and adjust seasoning at the end of cooking, as the flavors will concentrate greatly during the long braising time.

Moroccan Tagine-Style Beef Stew With Preserved Lemons

Moroccan tagine-style beef stew with preserved lemons transports your Thanksgiving table to the bustling souks and aromatic kitchens of North Africa, where centuries-old spice blending traditions create complex, warming dishes perfect for gathering families together.

This exotic interpretation of beef stew combines tender chunks of beef with the distinctive North African spice blend ras el hanout, featuring warm cinnamon, earthy cumin, floral coriander, and subtle heat from ginger and cayenne. The signature ingredient of preserved lemons adds an intensely aromatic, salty-tart flavor that penetrates every bite, while dried apricots and dates provide natural sweetness that balances the bold spices and creates the characteristic sweet-savory profile of Moroccan cuisine.

The slow-braised cooking method mimics the traditional clay tagine vessels used throughout Morocco, where ingredients steam gently under a conical lid to create incredibly tender meat and concentrated flavors. Sweet onions caramelize into jammy richness, while tomatoes break down to form a silky base that carries the warm spices throughout the stew. Fresh herbs like cilantro and mint brighten the finished dish, and toasted almonds add textural contrast and nutty depth.

This stew embodies the Moroccan philosophy of balancing opposing flavors – sweet and savory, tart and rich, warm spices and cooling herbs – creating a sophisticated dish that celebrates the abundance and gratitude central to both Moroccan hospitality and Thanksgiving traditions.

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 2 large yellow onions, sliced
• 4 garlic cloves, minced
• 2 tablespoons ras el hanout spice blend
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 cups beef stock
• 1/2 cup dried apricots, chopped
• 1/4 cup pitted dates, chopped
• 3 preserved lemons, rinsed and chopped
• 1/2 cup green olives, pitted
• 1/4 cup tomato paste
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup sliced almonds, toasted

Heat olive oil in a large Dutch oven over medium-high heat, season beef with salt and pepper, then brown in batches until deeply caramelized on all sides before removing to a plate.

Reduce heat to medium and add onions to the same pot, cooking until softened and lightly golden, about 8 minutes, then stir in garlic, ras el hanout, cinnamon, ginger, and cayenne, cooking until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, then pour in diced tomatoes, beef stock, and honey, scraping up any browned bits from the bottom of the pot.

Return beef to the pot along with apricots, dates, and half of the preserved lemons, bring to a simmer, then cover and transfer to a 325°F oven for 2 to 2.5 hours until beef is fork-tender.

Stir in remaining preserved lemons, olives, cilantro, and mint during the last 15 minutes of cooking, then garnish with toasted almonds before serving.

For the most authentic flavor, seek out preserved lemons from Middle Eastern markets or make your own several weeks in advance by packing quartered lemons with coarse salt in jars.

If preserved lemons are unavailable, substitute with the zest of 2 lemons plus 1 teaspoon of salt, though the flavor will be less complex.

The ras el hanout spice blend can be found in specialty stores, or create your own by combining equal parts cumin, coriander, cinnamon, and paprika with smaller amounts of cardamom, cloves, and nutmeg.

This stew tastes even better the next day as the flavors meld, and it pairs beautifully with couscous, flatbread, or simple rice pilaf to soak up the aromatic sauce.

Asian Five-Spice Beef Stew With Star Anise and Soy

Asian five-spice beef stew with star anise and soy brings the aromatic complexity of Chinese cuisine to your Thanksgiving table, where the ancient balance of sweet, salty, bitter, pungent, and sour creates a deeply satisfying comfort dish that honors both tradition and innovation.

This East Asian-inspired stew showcases the magical quintet of spices – star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds – that have been used for millennia to create warming dishes perfect for cold weather gatherings. The distinctive licorice notes of star anise pair beautifully with rich soy sauce and Shaoxing wine, while rock sugar adds subtle sweetness that helps caramelize the beef and balance the umami-rich sauce.

The slow-braising technique draws from traditional Chinese red-cooking methods, where ingredients are simmered in a fragrant mixture of soy sauce, wine, and aromatics until the meat becomes fork-tender and infused with deep, complex flavors.

Daikon radish and shiitake mushrooms add earthiness and texture, while fresh ginger and garlic provide warmth and pungency that complement the five-spice blend. Scallions and cilantro finish the dish with bright freshness, creating a stew that embodies the Chinese culinary philosophy of harmony between opposing elements – a perfect metaphor for bringing diverse flavors together around the Thanksgiving table.

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 2 large yellow onions, sliced
• 6 garlic cloves, minced
• 3-inch piece fresh ginger, sliced
• 4 whole star anise pods
• 2 tablespoons Chinese five-spice powder
• 1/2 cup dark soy sauce
• 1/4 cup light soy sauce
• 1/3 cup Shaoxing wine or dry sherry
• 3 tablespoons rock sugar or brown sugar
• 2 cups beef stock
• 1 large daikon radish, cut into chunks
• 8 oz shiitake mushrooms, stemmed and halved
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 4 scallions, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Heat vegetable oil in a large Dutch oven over medium-high heat, season beef with salt and five-spice powder, then brown in batches until deeply caramelized before setting aside.

Add onions, ginger, and garlic to the same pot, cooking until fragrant, then stir in tomato paste and star anise pods for one minute. Return beef to pot, add both soy sauces, Shaoxing wine, rock sugar, and beef stock, bringing to a boil before reducing heat to low and simmering covered for 1.5 hours.

Add daikon radish and mushrooms, continue cooking for 30-45 minutes until beef is fork-tender and vegetables are cooked through, then stir in cornstarch slurry to thicken if desired and garnish with scallions and cilantro.

For the most authentic flavor, seek out Chinese rock sugar and Shaoxing wine at Asian markets, as they provide distinct sweetness and complexity that regular substitutes can’t match.

The star anise pods should be removed before serving as they can be overpowering if bitten into directly, and the stew actually improves in flavor when made a day ahead and reheated, allowing the spices to meld and deepen throughout the dish.