How To Cook The Best Beef Stew

Key Ingredients to Cook Beef Stew

Beef Chuck

This cut of meat is well-marbled with fat, which melts during cooking, adding richness to the stew. When choosing beef chuck for your stew, look for meat with a good balance of lean meat and fat. It should be a deep red color, indicating freshness, and have a marbling of white fat throughout.

The pieces should feel firm and not too soft. Freshness is key, so make sure to select beef that smells clean and doesn’t have any off-odors.

Olive Oil

Olive oil provides a healthy fat to sauté vegetables and brown the beef, enhancing the stew's flavor. It also adds a rich taste and a smooth texture to the stew. If you don't have olive oil, you can use other oils like canola oil, vegetable oil, or avocado oil.

Garlic

Garlic adds a strong, savory flavor that enhances the overall taste of the stew. When cooked, garlic becomes mellow and sweet, blending well with the other ingredients.

Beef Broth

Beef broth adds a rich, savory flavor that complements the beef and other ingredients. It helps to create a flavorful base and adds depth to the stew. Opt for low-sodium broth to have more control over the salt level in the stew.

Red Wine (Optional)

It doesn't need to be anything special; simply select a dry red wine you enjoy drinking. The wine adds acidity, which balances the stew's richness.

Potatoes

Choose baby potatoes because they maintain their shape during cooking and have just the right amount of starch to thicken the stew naturally, without needing flour.

Onion, Carrots, Celery

This vegetable trio, known as mirepoix in French cuisine, serves as a foundational flavor in numerous soups, stews, and braises. By gently cooking them in oil until softened, you release their natural flavors, creating a rich and savory base for dishes like beef stew.

Tomato Paste

Tomato paste adds a concentrated, rich tomato flavor and a touch of sweetness. The paste also helps to thicken the stew. As it cooks, the tomato paste enhances the overall depth of flavor, making the stew more robust and delicious.

Worcestershire Sauce

The Worcestershire sauce won’t be noticeable, but it will subtly enhance the stew's savoriness and amplify its flavors.

Bay Leaf

Bay leaf adds a subtle, aromatic flavor to the stew. Simply add it during cooking and remove it before serving. The bay leaf helps to deepen the flavor without being overpowering.

Dried Herbs

Dried herbs like thyme and rosemary are great for beef stew. They add a fragrant, earthy flavor that enhances the stew's taste.

Flour (Optional)

Flour helps to thicken the stew by creating a smooth, thick texture. If you choose to use flour, you'll need to cook it with the other ingredients until it’s well mixed in. While not necessary, flour can give the stew a richer consistency.

Peas

In a hearty stew like this, peas add bursts of sweet flavor and a bit of texture.

Tools Required

Now that you have all the ingredients for your beef stew, it's time to gather the tools. Here’s a list of what you'll need:

• Large Pot or Dutch Oven: Essential for browning the meat and simmering the stew. A heavy-bottomed pot helps distribute heat evenly.
• Cutting Board: For chopping vegetables and cutting the beef. A sturdy, large cutting board is ideal.
• Sharp Knife: To cut the beef into cubes and chop the vegetables. A good chef’s knife works best.
• Wooden Spoon or Spatula: For stirring the stew and scraping up any browned bits from the bottom of the pot.
• Measuring Cups and Spoons: To measure out ingredients like broth, wine, and seasonings.
• Large Ladle: For serving the stew. A ladle makes it easy to portion out the stew into bowls.
• Small Bowl: For mixing a flour slurry if you choose to thicken the stew.
• Colander: Optional, if you need to drain any vegetables or rinse ingredients.
• Tongs or Slotted Spoon: Optional, for removing the meat from the pot after browning.
• Peeler: For peeling carrots and potatoes.

Best Beef Stew Recipe

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4-6 cups beef broth
• 1 cup red wine (optional, or replace with additional beef broth)
• 2 large carrots, peeled and cut into chunks
• 2 stalks celery, chopped
• 1 pound baby potatoes, halved
• 1/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1-2 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1 cup frozen peas (optional, for adding towards the end)

Instructions

1. Prepare the Beef

Start by trimming any excess fat from the beef chuck. Cut the meat into 1-inch cubes to ensure even cooking. Then, pat the cubes dry with paper towels; this helps to get a good sear.

2. Sear the Beef

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef cubes in batches, making sure not to overcrowd the pot. Sear the meat on all sides until browned. This step develops rich flavor and helps to caramelize the meat. Remove the browned beef from the pot and set it aside.

3. Cook the Vegetables

In the same pot, add a bit more oil if needed. Add the diced onion, carrots, and celery, stirring occasionally until softened, about 7 minutes. Season with salt and pepper. Stir in the minced garlic and cook for another minute, being careful not to let it burn.

4. Deglaze the Pot

Pour in the red wine (if using) or a bit of beef broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add extra flavor to your stew.

5. Combine Ingredients

Return the seared beef to the pot. Stir in the beef broth and tomato paste. The tomato paste adds depth and a subtle tanginess to the stew. Mix well to incorporate the tomato paste into the broth.

Add Worcestershire sauce, bay leaf, dried thyme, dried rosemary, salt, and pepper. Stir everything together.

6. Simmer the Stew

Increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.

7. Add Vegetables

After the beef has become tender, add the halved potatoes to the pot. Stir to combine. Cover and cook for an additional 30 minutes, or until the vegetables are tender.

8. Thicken the Stew (Optional)

If you prefer a thicker stew, mix 2 tablespoons of all-purpose flour with a bit of water to create a slurry. Stir this mixture into the stew during the last 10-15 minutes of cooking. This will help thicken the broth.

9. Add Frozen Peas (Optional)

About 5 minutes before serving, stir in 1 cup of frozen peas if you like a touch of sweetness and color in your stew.

10. Final Adjustments and Serve

Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the beef stew into bowls and serve hot. It pairs well with crusty bread or over a bed of rice.

Tips for Perfect Beef Stew

• Searing the Meat: Don’t skip the searing step. It’s crucial for developing a deep, rich flavor.
• Brown in Batches: If you’re making a large amount of stew, brown the meat in batches. Overcrowding the pot can steam the meat instead of searing it, which affects flavor and texture.
• Vegetable Size: Cut vegetables into uniform chunks to ensure even cooking.
• Use Cold Water for Deglazing: When deglazing the pot, you can use cold water in addition to or instead of wine. It helps lift the fond (the browned bits) from the bottom of the pot.
• Wine Substitute: If you prefer not to use wine, extra beef broth works well.
• Flavor Development: For even richer flavor, prepare the stew a day in advance. The flavors deepen and improve as it sits in the refrigerator overnight.
• Check for Doneness: Test the meat and vegetables for doneness by poking them with a fork. The meat should be tender and easily break apart, and the vegetables should be fork-tender.
• Incorporate Acid: A splash of vinegar or a squeeze of lemon juice added at the end can brighten up the flavors and balance the richness of the stew.
• Let It Rest: After cooking, let the stew rest for 10-15 minutes before serving. This allows flavors to meld and the stew to thicken slightly.

Cooking Time for Perfect Beef Stew

For a perfect beef stew, cooking time typically ranges from 1.5 to 2.5 hours. However, this can vary depending on factors such as the size of the meat cubes (smaller cubes cook faster), the type of pot (a heavy Dutch oven retains heat better), and whether you’re cooking on the stove or in the oven.

High altitude can also increase cooking time. The stew is done when the meat is tender and the vegetables are cooked through. If using a slow cooker, expect a cooking time of 6-8 hours on low or 4-5 hours on high.

What to Serve with Beef Stew

Crusty Bread

Crusty bread is a great choice to serve with beef stew. The bread’s crunchy exterior and soft interior make it perfect for soaking up the rich, flavorful broth of the stew. Simply slice the bread and serve it alongside the stew so you can dip and enjoy the combination of flavors and textures.

Mashed Potatoes

Mashed potatoes complement beef stew well by adding a creamy, smooth texture that pairs nicely with the hearty stew. The potatoes can be served as a side dish or even mixed directly into the stew for extra richness. The creamy potatoes balance the savory meat and vegetables.

Rice

Rice is another excellent side for beef stew. It absorbs the stew’s flavorful juices, adding a mild, fluffy base that enhances the stew’s taste. Serve a portion of rice on the side or mix it into the stew to enjoy the combined flavors and textures.

Green Salad

A fresh green salad provides a crisp, light contrast to the rich and hearty beef stew. The salad’s freshness and crunch help balance the stew’s heaviness. Prepare a simple salad with greens, cucumber, and a light vinaigrette to cleanse your palate and add a refreshing element to your meal.

Roasted Vegetables

Roasted vegetables make a great side for beef stew, offering additional flavor and texture. The caramelized edges of the vegetables bring out their natural sweetness, which complements the savory stew. Serve a mix of roasted carrots, potatoes, and onions alongside the stew for a well-rounded meal.

Creamy Polenta

For a comforting twist, serve your beef stew over creamy polenta. The rich, velvety polenta complements the hearty stew, soaking up the flavorful broth. Top with a sprinkle of Parmesan cheese and a side of steamed green beans for a complete, satisfying meal.

Can You Freeze Beef Stew

Yes, you can freeze beef stew. To store it, first let the stew cool to room temperature before freezing. Then, transfer it to airtight containers or heavy-duty freezer bags, leaving some space at the top to allow for expansion. Label the containers with the date and type of stew. For best results, use the stew within 3 months.

When you're ready to eat it, thaw the stew in the refrigerator overnight and reheat it on the stove or in the microwave until it's heated through.

For short-term storage, you can keep the stew in the refrigerator for up to 3-4 days; just be sure to store it in an airtight container to maintain freshness.