Beef Stew with Creamy Baked Grits
It’s January. Holiday cheer has been replaced by routine, holiday weight, the common cold, and frigid temps. It is easy to dread the short days and long winter ahead. But I think this is the best time of year to cozy up, slow down, catch up on some Netflix shows (my list of faves is below), and make some soups and stews. In fact, I’m going to use the next couple minutes to try to convince you to make Beef Stew with Creamy Baked Grits.
Winter days feel just right as the smell of beef stew slowly simmers on the stove top. This stew is pretty traditional — beef, carrots, onion, celery, mushrooms. The recipe calls for a quarter cup of tapioca to thicken things up and add a surprisingly pleasing texture to the stew. I reduced the broth amount so that the stew stays thick. Thickness is important because you want the stew to hold the weight of the grits as everything bakes together.
Crusty bread is an obvious compliment to beef stew. But let’s change that. Grits are perfect with a saucy beef stew — even better than bread! They are warm and comforting for breakfast, lunch, or dinner. So this Beef Stew with Creamy Baked Grits is comfort food on top of comfort food.
Don’t spend these early days of winter stewing in winter dread! Make Beef Stew with Creamy Baked Grits instead!
Beef stew is the classic comfort food for the winter months. Make it even more cozy by layering on some creamy grits. Comfort food on top of comfort food!
- 1 lb beef stew meat
- 3 medium sized carrots, peeled and diced
- 2 celery ribs, diced
- 2 small onions, any kind, chopped
- 2 t minced garlic
- 1 c chopped mushrooms
- 1 T minced garlic
- 1 14.5 oz can diced tomatoes, do not drain
- 1/4 c quick cooking minute tapioca
- 1 c beef broth
- salt and pepper to taste
- 1 t sugar
- 2 bay leaves
- 1 t oregano
- 1/2 t thyme
- 1/8 t cinnamon
- 1/8 t nutmeg
- 4 1/3 c water
- 1 1/4 c quick cooking grits
- 1/2 t salt
- 1/4 t pepper
- 3 T butter
Heat olive oil in a large Dutch oven. Season beef with salt and quickly sear on all sides. Do not overcook. Set the beef aside.
Using the same Dutch oven, add a little more olive oil and sauté carrots, celery, and onion until soft, about 3 minutes. Add garlic and and sauté for about 1 more minute until the garlic is fragrant.
Add the diced tomatoes, beef broth, tapioca, mushrooms, and all seasonings. bring to a boil. Lower the heat and allow to simmer on low for an hour. If the stew is getting too thick and starts sticking to the pot, cover for a bit to allow a little more liquid to build up.
After an hour, remove the stew from the heat and transfer to a large casserole dish to cool until the grits are ready. Taste, and adjust seasoning if desired. Preheat the oven to 325.
Bring 4 1/13 c water to a boil. Whisk in the grits. Add the salt, pepper, and butter. Whisk until the grits start to thicken. Stir occasionally or until the grits are done, about 5 minutes.
Slowly pour the grits over the stew. The stew should be thick and cool enough that the grits will not sink. Bake covered for the first half hour, and uncovered for another half hour.
And if you need a side of TV with that comfort food, here are some shows I find binge-worthy:
- The Marvelous Mrs. Maisel (Amazon–this one is a must)
- The Crown
- The Great British Baking Show
- Grace and Frankie
- I’m Sorry (a little crude, but very light and funny)
- The Kominsky Method
- Safe (SO SO GOOD)
- You (Maddy is watching it now and may change her opinion depending on the ending)
- The Innocent Man
- Riverdale (Maddy is embarrassed to admit this, but also swears by it)
- Friends (the best way to end every day)
- The Office