Beef Stew

Beef stew is more than just a meal; it's a comforting tradition in many households. This recipe guides you through creating a flavorful and hearty stew that warms the soul.

(Source: USDA)

Why You’ll Love This

This beef stew is beloved for its deep, rich flavors that develop from slow cooking. The tender beef, combined with hearty vegetables, makes it a well-rounded dish perfect for any season.

Ingredients

• 1.5 kg (3 lbs) beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine
• 4 carrots, sliced
• 4 potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 250 g (2 cups) peas
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Ingredient Notes (What & Why)

• Beef chuck is ideal for stewing due to its marbling. (Source: FDA)
• Red wine adds depth; choose a dry variety. (Source: BBC Good Food)
• Tomato paste enhances the umami flavor. (Source: Serious Eats)
• Worcestershire sauce provides a subtle tanginess. (Source: Bon Appétit)

Equipment

• Large, heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups
• Measuring spoons
• Ladle
• Mixing bowl
• Whisk
• Peeler

Timing & Temperature Guide

• Brown beef over medium-high heat for about 5 minutes per batch.
• Sauté onions for 5-7 minutes until translucent.
• Simmer stew on low for 2 hours to ensure tenderness.
• Stir occasionally to prevent sticking.
• Thicken stew in the last 15 minutes of cooking.
• Let stew rest for 10 minutes before serving.
• Maintain a simmer at around 85°C (185°F).
• Serve stew warm, not piping hot, to enjoy flavors.

Step-by-step Instructions

1. Season beef cubes with salt and pepper.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Brown the beef cubes in batches, ensuring not to overcrowd the pot.
4. Remove beef and set aside. In the same pot, sauté onions until translucent.
5. Add garlic and tomato paste, cooking until fragrant.
6. Deglaze the pot with red wine, scraping up brown bits from the bottom.
7. Return beef to the pot and add beef broth, carrots, potatoes, bay leaves, thyme, rosemary, and Worcestershire sauce.
8. Bring to a simmer, then reduce heat to low.
9. Cover and cook for 2 hours or until beef is tender.
10. In the last 15 minutes, stir in peas.
11. Mix flour with a bit of water to form a slurry; add to stew to thicken.
12. Adjust seasoning with salt and pepper to taste.
13. Remove bay leaves before serving.
14. Garnish with chopped parsley.

Culinary Science Notes

• Browning meat creates Maillard reactions, enhancing flavor.
• Simmering allows connective tissue in beef to break down, tenderizing it.
• Tomato paste contributes to umami through glutamic acid.
• Red wine’s acidity helps tenderize meat.
• Deglazing dissolves flavorful fond from the pot’s surface.
• Using bone broth can add collagen to the stew.
• Slow cooking allows flavors to meld and deepen.
• Flour acts as a thickening agent by absorbing liquids.

Pro Tips

• For deeper flavor, marinate beef in wine overnight.
• Deglazing is crucial for flavor; don’t skip this step.
• Cut vegetables uniformly for even cooking.
• Low and slow cooking ensures tender meat.
• Thicken stew gradually to avoid lumps.
• Use a heavy-bottomed pot for even heat distribution.
• Let stew rest for 10 minutes before serving to enhance flavors.
• Use fresh herbs for garnish to brighten the dish.
• Stir occasionally to prevent sticking.
• Adjust liquid levels if stew reduces too much.
• For a gluten-free option, thicken with cornstarch.
• Experiment with different herbs for varied flavors.

Variations

• Add mushrooms for an earthy flavor.
• Include turnips or parsnips for additional root vegetable variety.
• Use sweet potatoes instead of regular potatoes for a sweeter taste.
• Incorporate a splash of balsamic vinegar for added acidity.
• Try different cuts of beef like brisket or short ribs.
• Add a pinch of red pepper flakes for heat.
• Use beer instead of wine for a different depth of flavor.
• Incorporate pearl onions for a slightly sweet note.
• Add a cup of barley for a heartier stew.
• Include a can of diced tomatoes for more acidity.
• Replace beef with lamb for a different twist.
• Add a dash of soy sauce for umami.

Substitutions

• Substitute vegetable broth for beef broth for a lighter flavor.
• Use corn oil instead of vegetable oil.
• Replace red wine with extra beef broth if preferred.
• Use turkey or chicken for a lighter protein.
• Opt for gluten-free flour for a gluten-free stew.
• Use dried herbs if fresh are unavailable, but halve the quantity.
• Swap Worcestershire sauce with soy sauce for a vegan option.
• Use pearl barley instead of potatoes for a different texture.
• Coconut oil can replace vegetable oil for a subtle aroma.
• For a dairy-free option, omit any butter.
• Replace beef with tofu for a vegetarian version.
• Use tomato sauce in place of tomato paste if needed.

Dietary Adaptations

• For a gluten-free stew, substitute flour with a gluten-free alternative.
• Use vegetable broth for a vegetarian version.
• Leave out Worcestershire sauce for a vegan dish.
• Opt for low-sodium broth to reduce salt content.
• Use a leaner cut of beef for a lower-fat option.
• Avoid red wine for an alcohol-free recipe.
• Incorporate more vegetables to increase fiber content.
• Reduce potatoes or replace with low-carb vegetables for a keto-friendly version.

Serving Suggestions & Menu Ideas

• Serve with crusty bread for dipping.
• Pair with a side salad for a fresh contrast.
• Accompany with mashed potatoes for extra comfort.
• Serve over a bed of rice to soak up the sauce.
• Top with a dollop of sour cream for creaminess.
• Garnish with additional fresh herbs for aroma.
• Pair with a glass of the same red wine used in cooking.
• Add a sprinkle of grated cheese for richness.
• Serve with pickled vegetables for a tangy contrast.
• Offer alongside steamed green beans for color and texture.

Menu Ideas

• Start with a light soup like gazpacho.
• Follow with a green salad with vinaigrette dressing.
• End with a chocolate dessert for a decadent finish.
• Include a cheese platter with grapes as a starter.
• Pair with a vegetable tart for a hearty meal.
• Begin with a shrimp cocktail for a seafood touch.
• Serve with a charcuterie board for variety.
• Conclude with a fruit sorbet to cleanse the palate.

Seasonal Variations

• In winter, add root vegetables like rutabagas.
• Springtime calls for fresh peas and asparagus.
• Summer can incorporate fresh tomatoes and basil.
• In fall, include squash and sweet potatoes.
• Use seasonal herbs like thyme in the spring.
• Incorporate mushrooms in the fall for earthiness.
• Add corn kernels in summer for sweetness.
• Use fresh, local ingredients for the best flavor.

Troubleshooting & Common Mistakes

• If stew is too thin, add more flour slurry.
• If too thick, add broth or water to loosen.
• For bland stew, adjust with salt and herbs.
• If meat is tough, cook longer on low heat.
• Prevent sticking by stirring occasionally.
• If over-salted, add a peeled potato to absorb excess.
• For broken emulsion, whisk vigorously.
• Avoid burnt taste by monitoring heat levels.
• If vegetables are mushy, reduce cooking time next round.
• To balance acidity, add a pinch of sugar.
• If too oily, skim fat from the surface.
• Ensure beef is at room temperature before cooking for even searing.
• Overcrowding the pot while browning beef.
• Not deglazing the pot properly.
• Using too much flour, leading to a paste-like consistency.
• Skipping the resting phase before serving.
• Cooking on high heat which toughens the beef.
• Using low-quality wine affecting overall flavor.
• Adding vegetables too early, causing them to overcook.
• Not seasoning sufficiently throughout the cooking process.
• Forgetting to remove bay leaves before serving.
• Storing inappropriately, leading to off-flavors.

Make-Ahead, Storage & Reheating

Beef stew can be made a day in advance. Store in the refrigerator and reheat gently before serving to allow flavors to develop.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Ensure the stew is completely cooled before sealing.

Reheat stew gently on the stovetop over low heat until heated through. Stir occasionally to prevent sticking.

Freezing, Leftovers & Scaling

Freeze beef stew in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Creative Leftover Ideas

• Use as a filling for savory pies.
• Serve over pasta for a comforting meal.
• Transform into a stew sandwich with crusty bread.
• Add to a breakfast hash.
• Create a stew-topped baked potato.
• Incorporate into a hearty soup with extra broth.
• Use as an empanada filling.
• Serve with eggs for a brunch twist.

To scale the recipe, proportionally increase or decrease ingredients. Cooking time may adjust slightly depending on the volume.

Budget Notes & Substitutions

Beef chuck is cost-effective and ideal for stews. Purchase in bulk for savings.

Seasonal vegetables can reduce costs further.

Nutrition Facts

• Calories: Approx. 450
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 850mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 35g
• Vitamin A: 120% DV
• Vitamin C: 40% DV
• Calcium: 6% DV
• Iron: 25% DV
• Potassium: 1040mg
• Trans Fat: 0g

Background & Origins

Beef stew has a rich history, with variations found worldwide. From French boeuf bourguignon to Irish stew, each culture adds its unique touch, evolving with local ingredients and traditions.

Glossary of Terms

Deglaze

To dissolve the brown bits from the bottom of a pan by adding liquid.

Simmer

To cook a liquid just below boiling, where small bubbles form.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their flavor.

Fond

The brown bits left in a pan after cooking meat, used for flavor.

Slurry

A mixture of flour and water used to thicken sauces.

Umami

A savory taste considered one of the five basic tastes, often associated with glutamate.

Braise

To cook food slowly in a small amount of liquid in a covered pot.

Emulsion

A mixture of two or more liquids that are normally immiscible.

FAQs

Can I use a slow cooker for this recipe?

Yes, after browning the beef and sautéing the onions, transfer to a slow cooker and cook on low for 8 hours.

What can I use instead of red wine?

You can substitute with beef broth or grape juice for a non-alcoholic option.

How do I thicken the stew without flour?

Cornstarch or a potato starch slurry can be used as a gluten-free thickening alternative.

Can I make this recipe in advance?

Yes, making it a day ahead can enhance flavors as they meld over time.

Is it necessary to brown the beef?

Browning adds depth of flavor through the Maillard reaction, so it’s highly recommended.

What if I don't have fresh herbs?

Dried herbs can be used; however, use half the amount as they are more concentrated.

Can I add more vegetables?

Absolutely, feel free to customize with your favorite vegetables.

Is beef stew healthy?

Beef stew can be part of a balanced diet when portioned correctly and loaded with vegetables.

Can I freeze leftover stew?

Yes, it freezes well for up to 3 months in airtight containers.

How can I reduce salt in the stew?

Use low-sodium broth and adjust seasoning to taste at the end of cooking.

Why is my stew not thickening?

Ensure you’re using enough thickening agent and allow it to cook in the stew to activate.

What wine pairs well with beef stew?

A robust red wine like Cabernet Sauvignon complements the rich flavors of the stew.

Beef Stew

Print

Servings6

Prep20m

Cook150m

Total170m

Calories450

Ingredients

• 1.5 kg (3 lbs) beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine
• 4 carrots, sliced
• 4 potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 250 g (2 cups) peas
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season beef cubes with salt and pepper.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Brown the beef cubes in batches, ensuring not to overcrowd the pot.
4. Remove beef and set aside. In the same pot, sauté onions until translucent.
5. Add garlic and tomato paste, cooking until fragrant.
6. Deglaze the pot with red wine, scraping up brown bits from the bottom.
7. Return beef to the pot and add beef broth, carrots, potatoes, bay leaves, thyme, rosemary, and Worcestershire sauce.
8. Bring to a simmer, then reduce heat to low.
9. Cover and cook for 2 hours or until beef is tender.
10. In the last 15 minutes, stir in peas.
11. Mix flour with a bit of water to form a slurry; add to stew to thicken.
12. Adjust seasoning with salt and pepper to taste.
13. Remove bay leaves before serving.
14. Garnish with chopped parsley.

Notes:

• For deeper flavor, marinate beef in wine overnight.
• Deglazing is crucial for flavor; don’t skip this step.
• Cut vegetables uniformly for even cooking.
• Low and slow cooking ensures tender meat.
• Thicken stew gradually to avoid lumps.
• Use a heavy-bottomed pot for even heat distribution.
• Let stew rest for 10 minutes before serving to enhance flavors.
• Use fresh herbs for garnish to brighten the dish.
• Stir occasionally to prevent sticking.
• Adjust liquid levels if stew reduces too much.
• For a gluten-free option, thicken with cornstarch.
• Experiment with different herbs for varied flavors.