Beef stew is a classic comfort food that warms you up on cold days. This hearty dish features tender chunks of beef simmered in a rich, flavorful broth along with vegetables like potatoes, carrots and celery. While the basic ingredients of beef, stock, vegetables and red wine make a tasty stew, herbs take it to the next level. Fresh or dried herbs add aromatic flavor to beef stew, creating depth and complexity. But with so many herbs to choose from, how do you know which ones to use?
Common Herbs Used in Beef Stew
Many classic herbs pair deliciously with beef to make a flavorful stew. Here are some of the most popular:
Thyme
Thyme is one of the quintessential herbs used in beef stew. This Mediterranean herb has an earthy, woodsy taste that brings out the rich flavor of the beef. Thyme contains thymol, a compound that has antibacterial properties and acts as a natural preservative, making it a smart addition to stews. Thyme pairs well with red wine, tomatoes and root vegetables in beef stew. Use a sprig or two of fresh thyme or 1⁄4 to 1⁄2 teaspoon dried thyme per pound of meat.
Rosemary
Like thyme, rosemary has an assertive, woodsy flavor that stands up to hearty beef. This aromatic herb has pine-like overtones that enhance the taste of the meat. Rosemary brings a distinctive taste to beef stew. Use a 2-inch sprig or 1⁄2 teaspoon dried rosemary per pound of meat. Remove the rosemary sprig before serving to avoid getting tough, pointy needles in your stew.
Parsley
Parsley brightens up beef stew with its fresh, grassy flavor. Curly or Italian parsley can be used. Chopped parsley adds a pop of green to the stew, balances the other flavors and makes it seem lighter. Add 2 tablespoons chopped fresh parsley just before serving so it retains its color and flavor. Dried parsley lacks the vibrancy of fresh but can be used as a substitute.
Bay Leaf
Bay leaf adds a subtle background note to beef stew. This aromatic dried leaf infuses stew with a mild, pleasantly bitter taste. Just one bay leaf per pot of stew is enough to impart flavor. Remove the bay leaf before serving the stew. Dried bay leaves are a must-have for making beef stew from scratch.
Oregano
Oregano is a warming Mediterranean herb that pairs well with tomatoes, red wine and beef. In stew, oregano adds a subtle spicy, earthy flavor. Use a small sprig or 1⁄4 teaspoon dried oregano per pound of meat. Too much oregano can make the stew taste bitter, so use a light hand.
Other Herb Options for Beef Stew
In addition to the classic herbs, there are many other flavorful options to consider:
Marjoram
Similar to oregano with a delicate lemon-pine taste, marjoram complements beef’s richness. Use 1⁄4 teaspoon dried marjoram per pound of meat.
Mint
Peppermint and spearmint add a refreshing twist to beef stew. Use 2 tablespoons chopped fresh mint stirred in right before serving.
Lavender
Just a pinch of edible dried lavender brings a floral nuance to rich beef stew. Start with 1/8 teaspoon and increase to taste.
Cilantro
Cilantro’s bright, citrusy flavor cuts through the stew’s heaviness. Add 1⁄4 cup chopped fresh cilantro at the end.
Basil
Sweet basil complements the tomatoes in beef stew. Stir in 1⁄4 cup chopped basil just before serving for maximum flavor.
Sage
Earthy, savory sage enhances the flavor of beef. Use about 1⁄2 teaspoon rubbed or 1 teaspoon chopped fresh sage per pound of meat.
Tarragon
Licorice-like tarragon adds an anise flavor to stew. Use sparingly—1⁄2 to 1 teaspoon fresh chopped or 1⁄4 teaspoon dried tarragon per pound of meat.
Dill
Fresh or dried dill weed adds a distinctive taste to beef stew. Add 1 to 2 teaspoons chopped fresh or 1 teaspoon dried dill per pound of meat.
Savory
With its peppery flavor, savory boosts beefiness. Use 1⁄4 to 1⁄2 teaspoon dried savory per pound of meat.
Herb Combinations for Beef Stew
Using a combination of herbs creates more complex flavor in beef stew. Here are some tasty herb combos:
Thyme, Rosemary, Parsley
These classic French herbs are a perfect match for beef stew. Use them in equal proportions.
Thyme, Oregano, Basil
This Italian-inspired blend pairs well with tomatoes and red wine.
Bay Leaf, Thyme, Sage
These intense, woodsy herbs infuse the stew base beautifully.
Rosemary, Thyme, Savory
The peppery quality of savory balances the woodsy herbs.
Thyme, Tarragon, Dill
Bright anise flavors contrast the earthiness of thyme.
Mint, Oregano, Parsley
Mint and oregano add Mediterranean zing while parsley cools.
Thyme, Lavender, Rosemary
Lavender’s floral note plays against the piney herbs.
Cilantro, Sage, Thyme
Cilantro’s citrus pop brightens the stew’s deeper flavors.
Marjoram, Thyme, Parsley
Two earthy herbs contrasted with parsley’s green vibrancy.
When to Add Herbs to Beef Stew
When you add herbs to beef stew affects how much their flavor comes through:
Beginning
Adding herbs like thyme, rosemary, bay and sage at the start infuses the entire stew broth with flavor. Whole herbs can be tied up in cheesecloth or bouquet garni for easy removal.
Middle
Heartier herbs like oregano, marjoram and savory hold up well when added halfway through cooking. They infuse the broth and also flavor the vegetables.
End
Save more delicate herbs like cilantro, basil, mint and tarragon for the end to preserve their vibrancy. Stir them in right before serving for a fresh herbal finale.
Throughout
Some herbs like parsley and thyme give the best flavor when added to all stages—browning the beef, simmering the broth and finishing the stew.
Dried vs. Fresh Herbs for Beef Stew
Both dried and fresh herbs work well in beef stew recipes. Here’s how they compare:
Dried Herbs
– More concentrated, intense flavor
– Can be added at the beginning to simmer in the stew broth
– Convenient to keep on hand in the pantry
– Work well for stews made with canned or boxed beef broth
Fresh Herbs
– Delicate, nuanced flavor
– Usually added near the end for brightness
– More varied, complex flavor than dried
– Best for stews made from scratch with homemade broth
In general, use 1⁄4 to 1⁄3 of the amount of dried herbs compared to fresh. For example, substitute 1 teaspoon dried thyme for 3 teaspoons chopped fresh thyme. Combine fresh and dried herbs in a stew recipe to get the best of both!
How to Use an Herb Bouquet Garni
A bouquet garni is a bundle of fresh herbs tied together with kitchen string to infuse stew with flavor. Here’s how to make one:
Ingredients
– Fresh herbs – try a combo like thyme, rosemary, parsley and bay leaf
– Kitchen string
– Cheesecloth (optional)
Instructions
1. Wash and pat dry fresh herb sprigs.
2. Place a 6-8 inch piece of kitchen string on a work surface. Lay herb sprigs in the center in a row.
3. Wrap the string around the herbs to tie them together at the stems. Tie securely.
4. For easier removal, wrap the herb bundle in a cheesecloth square and tie with string.
5. Add the bouquet garni to beef stew at the beginning to simmer in the broth for maximum flavor.
6. Remove before serving stew so guests don’t accidentally eat the herbs.
The bundle infuses the stew with herb flavor and can be easily fished out at the end. Make your stew even tastier with a homemade herb bouquet garni!
Best Herbs to Grow for Beef Stew
If you want to use fresh herbs from your garden, these are the best ones to grow for beef stew recipes:
Thyme
Thyme thrives in a sunny herb garden. Older plants have more concentrated flavor perfect for stew.
Parsley
Parsley grows well in cool weather. Choose curly or flat leaf types.
Oregano
Full sun and well-drained soil produce the best flavor in oregano.
Rosemary
This shrubby herb tolerates drought once established. Use clippers to harvest branches.
Sage
Sage thrives with minimal water and likes sun and cooler temperatures.
Bay
Bay laurel trees grow slowly but can be kept smaller in containers.
Mint
Mint spreads vigorously and is great for teas but less ideal for stew. Grow it in containers to control.
Pick stew herbs just before use for the freshest flavor. Homegrown herbs make stews extra tasty!
What Herbs Go Well With Beef?
Many aromatic herbs complement the rich, hearty flavor of beef. The best herbs to pair with beef stews, roasts and other dishes include:
| Herb | Flavor Notes |
|---|---|
| Thyme | Earthy, woodsy |
| Rosemary | Pine-like, aromatic |
| Sage | Savory, slightly bitter |
| Marjoram | Warm, lemony |
| Parsley | Fresh, grassy |
| Oregano | Robust, spicy |
| Bay Leaf | Pungent, mildly bitter |
| Savory | Peppery bite |
| Tarragon | Licorice, anise-like |
These herbs share common flavors like earthy, woodsy and peppery notes that enhance the meaty flavors in beef. Certain fresh herbs like parsley, basil and cilantro also complement beef’s richness.
How Much Herb to Use with Beef Stew?
Beef stew recipes generally call for 1-2 teaspoons of dried herbs or 2-4 tablespoons of chopped fresh herbs per pound of meat. Here are more specific guidelines:
Dried Herbs
– Thyme – 1⁄4 to 1⁄2 teaspoon per pound of meat
– Oregano – 1⁄4 teaspoon per pound
– Rosemary – 1⁄2 teaspoon per pound
– Sage – 1⁄2 to 1 teaspoon per pound
– Bay leaf – 1 leaf per pot of stew
Fresh Herbs
– Thyme – 1 to 2 teaspoons chopped per pound
– Parsley – 1 to 2 tablespoons chopped per pound
– Oregano – 1 teaspoon chopped per pound
– Rosemary – 1-2 inch sprig per pound
– Basil – 2 to 4 tablespoons chopped per pound
Start with less herb and add more to taste later on. You can always add another sprinkle of thyme or pinch of rosemary if needed.
Conclusion
Herbs are a beef stew’s best friend. Thyme, rosemary, parsley, oregano and bay leaf are classic herbs that enhance the flavor of beef stew. You can also try creative herbs like mint, cilantro, sage and tarragon for a unique twist. Use dried herbs at the start to infuse the broth. Save delicate fresh herbs like basil for the end so their flavor shines through. With so many herb options, there’s no limit to the tasty stew recipes you can create. Experiment with different herb combos to find your perfect match. A sprinkling of herbs takes beef stew to the next herb-infused level!