The best way to make beef stew is by making the most…
…delicious dish! You can’t go wrong with this recipe.
It’s perfect for any day of the week, and it’ll fill your home…
…with a warm welcoming aroma that you won’t want to leave.
Give this one a try today- I promise you won’t regret it!
But before know more about making beef stew…
…let me explain in simple terms.
For starters…
The Differences Between Soup And Stew
Stew (the noun) is a meal of meat, fish, or other food…
…prepared by stewing,” according to those who…
…write dictionary definitions. Soup, on the other hand…
…is defined as “a liquid cuisine prepared by boiling…
…or simmering meat, fish, or vegetables with a variety…
…of additional seasonings.
Soup is served as an appetizer by many groups…
…and cultures, either as a clear broth with or without…
…a few finely prepared vegetables simmering within…
… or as a cold vegetable or fruit appetizer (excellent in the summer!).
However…
Beef stew isn’t an appetizer, nor is it a light prelude to the main course.
It’s the main dish, the show-stopper, and the ideal comfort meal…
…for those days when there’s more darkness than light…
…when outdoor temperatures drop below the freezing…
…and (this human) fantasizes about hibernation.
Now, I’ll show you how to make beef stew in the right way.
As the cold days of winter drag on, our cravings turn to comfort foods – and a thick, hearty stew may be the ultimate warming meal.
BRIANNA STEINHILBER, AN AUTHOR FROM EVERYDAY HEALTH.
Get it?
How To Make Beef Stew
Beef Stew Ingredients
- 1 tablespoon of vegetable oil
- 2 pound cubed beef chuck stew meat
- extra-virgin olive oil, 1 tbsp.
- 1 chopped onion
- 2 peeled and cut into rounds carrots
- 2 celery stalks, chopped
- Salt that has been koshered.
- black pepper, freshly ground
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 6 cups beef broth (low sodium)
- 1 cup of red wine
- Worcestershire sauce, 1 tbsp.
- 1 teaspoon thyme leaves, dried or fresh
- a few of bay leaves
- 1 pound halved baby potatoes
- 1 cup peas, frozen
- For garnish, 1/4 cup freshly chopped parsley
Is it clear for you? Let’s go down to the business!
This is the main part of this post!
Directions To Make Beef Stew
After you already prepare those ingredients…
…now, time to mix it up and make a delicious dish!
- Heat the oil in a large dutch oven or heavy-bottomed pot over medium heat. Cook, in batches if required, until the meat is charred on all sides, about 10 minutes. Place the steak on a platter.
- Cook onion, carrots, and celery in the same saucepan until tender, about 5 minutes. Salt & pepper to taste. 2 minutes after adding the garlic and tomato paste, simmer until the garlic is aromatic and the tomato paste has darkened.
- Return the beef to the dutch oven, along with the broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then turn down to a low heat. Salt & pepper to taste. Cover and cook for 30 to 45 minutes, or until the beef is cooked.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Take out the bay leaves. Cook for 2 minutes, stirring occasionally, until peas are warmed through. Salt and pepper the stew to taste, then spoon into serving bowls and garnish with parsley.
Seems challenging, right?
But, don’t worry at all! You should try it first and follow…
…those steps slowly but surely.
Other tips for you!
If your beef stew is not thick enough (looks like a soup)…
…you can try these steps:
- Increase the amount of vegetables and decrease the amount of water/broth. If you add the potatoes too soon, you’ll end up with a mashed potato broth.
- Do you insist on using a thickener? 1 tsp maize starch predisolved in 1/2 cup water is a good starting point. It keeps the soup light and airy, preventing it from appearing heavy.
Consider it!
You Can Save Your Beef Stew On Freezer!
This beef stew freezes wonderfully as well.
Allow about 1/2″ to 1″ of air above the stew…
…when transferring to sealed containers to…
…allow it to expand when freezing.
This beef stew can be frozen for up to three months.
Don’t Ever Do This To Make Beef Stew!
Use An Old Cut Meat
When it comes to cooking beef stew, using the wrong cut…
…of beef is perhaps the greatest error you can make.
We even tried using cuts of meat that are suitable…
…for braising, such as sirloin, but they didn’t break down…
…as well in a stew. Instead of meltingly delicate beef…
…you’re left with bits of tight, dry flesh. Is there any other…
…cut you should use? Chuck.
Besides…
There are two reasons for this:
- It is inexpensive!
- The longer it cooks, the more delicate it becomes.
After 30 to 45 minutes of boiling, some quick-cooking cuts…
…of beef (such as sirloin) become tough. Beef chuck…
…on the other hand, is the polar opposite. Continue to…
…simmer if the meat isn’t cooked after 45 minutes…
…adding more broth or water as needed.
More…
Throwing All Ingredients At The Same Time
Most people like the vegetables to have a little bite to them…
…so we add them with around 45 minutes left in…
…the cooking time. They won’t fall apart and become…
…mushy this way. However, they must be reasonably…
…soft; else, the stew will be a touch soupy. Also, don’t…
…believe you have to stick to steak, carrots, and potatoes.
Use hearty herbs to your heart’s content.
Last thing…
Thicken Cuts
Beef stew does not have to be extremely thick.
Potatoes will most likely be used, and their starch…
…will thicken the stew naturally. You shouldn’t use a roux…
…flour, or cornstarch because this isn’t a gravy.
If you prefer your stew to be thicker, toss the beef…
…in flour or cornstarch before searing it; the crumbs left behind…
…will thicken the stew and give depth of flavor.
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It’s tough to get dinner on the table. It all begins…
…by picking a dish, then you have to work out…
…how much of each ingredient. You’re juggling…
…and dashing back and forth between pots or ovens…
…or whatever else is steaming away at your stovetop.
All the while, hungry mouths are getting more impatient…
…by the second.
Sometimes…
It can feel like an endless nightmare with just…
…too much going wrong in terms of time, ingredients…
…complications. But it doesn’t have to be this way!
What if I told you that cooking delicious soups…
…and beef stews couldn’t be simpler? Could I interest you…
…in this cookbook Super Easy Soups and Stews: 100 Soups…
…Stews, Broths, Chilis recipes.
Wrap Things Up
This meal yields fantastic leftovers. Yes, you can prepare it…
…ahead of time! Cook until step 6 is completed…
…then cool to room temperature before storing in a resealable…
…container. Reheat in a large pot over medium-low heat…
…before serving.
So, what’s your best recipe to make beef stew?
Let us know!
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
