Beef stew is the quintessential comfort food, perfect for warming you up on a chilly evening. This hearty dish, filled with tender beef, flavorful vegetables, and a rich, savory broth, is a classic for a reason. It’s not only incredibly satisfying but also surprisingly easy to make at home. Whether you’re a seasoned cook or just starting out, this guide will walk you through each step of creating a delicious and comforting beef stew that your family will love.
What makes beef stew so special? It’s the combination of simple ingredients transformed through slow cooking into a symphony of flavors and textures. Imagine tender chunks of beef that melt in your mouth, paired with soft potatoes, sweet carrots, and savory celery, all simmered in a deeply flavorful broth. This isn’t just a meal; it’s an experience, a taste of home, and a hug in a bowl.
The Key to Flavor: Searing Your Beef
One of the most important steps in making a truly delicious beef stew is searing the beef. Don’t skip this step! Searing might seem like extra work, but it’s essential for developing deep, rich flavor in your stew. When you sear the beef, you’re creating a beautiful brown crust on the outside through a process called the Maillard reaction. This browning not only adds incredible flavor to the beef itself but also creates flavorful browned bits in the pot that will enrich your entire stew.
To sear your beef properly, make sure your pot is nice and hot and that you don’t overcrowd the pan. Working in batches will ensure that each piece of beef gets nicely browned instead of steaming.
Building Layers of Flavor
Beyond searing the beef, building layers of flavor is crucial for an exceptional beef stew. This starts with sautéing onions in the same pot after browning the beef. The onions soak up the flavorful browned bits left in the pot, creating a delicious base for your stew.
Then comes the liquid – beef broth is the classic choice and provides a rich foundation. A splash of red wine adds depth and complexity, enhancing the savory notes of the beef. Don’t worry if you don’t have red wine on hand; you can skip it, but it does elevate the flavor profile.
Vegetables are, of course, another essential component. Potatoes, carrots, and celery are the traditional trio, providing sweetness, earthiness, and aromatic notes. Tomato paste adds umami richness and deepens the color of the stew. Herbs like rosemary bring a touch of woodsy fragrance that complements the beef and vegetables perfectly.
Simmering to Tender Perfection
Once you’ve built your flavor base, it’s time to let the stew simmer. Slow simmering is what transforms tougher cuts of beef into incredibly tender, melt-in-your-mouth pieces. As the stew gently bubbles away, the beef breaks down, becoming incredibly succulent, and the flavors of all the ingredients meld together beautifully.
Patience is key here. Allowing your stew to simmer for at least an hour, or even longer, will result in the best flavor and texture. You’ll know it’s ready when the beef is fork-tender and the vegetables are soft and cooked through. Peas are added towards the end of cooking as they cook quickly and retain their bright green color and slight sweetness best when not overcooked.
How to Thicken Beef Stew to Perfection
Beef stew naturally thickens a bit as it simmers, thanks to the starches released from the potatoes and the flour used to dredge the beef. However, if you prefer a thicker stew, there are a couple of easy ways to achieve this.
One simple method is to mash some of the potatoes against the side of the pot towards the end of cooking. This releases more starch and thickens the broth naturally.
Another classic technique is to use a slurry. A slurry is a simple mixture of cornstarch and cold water, mixed until smooth. Whisking in a cornstarch slurry gradually into the simmering stew and allowing it to cook for a few minutes will thicken the broth beautifully. Remember to cook the stew for a minute or two after adding the slurry to cook out any starchy taste.
Freezing and Storing Your Beef Stew
Beef stew is fantastic for meal prepping and leftovers because it freezes exceptionally well. Once your stew has cooled completely, you can portion it into freezer-safe containers or bags. Freezing in individual portions makes it easy to grab a quick and comforting lunch or dinner whenever you need it.
To thaw frozen beef stew, simply transfer it from the freezer to the refrigerator overnight. You can also defrost it in the microwave, stirring occasionally, until heated through. Frozen beef stew tastes just as delicious as freshly made, making it a convenient and satisfying meal option.
What to Serve with Beef Stew: Completing the Comfort Meal
Beef stew is truly a complete meal in itself, packed with protein, vegetables, and carbohydrates. However, serving it with the right accompaniments can elevate the dining experience even further.
Crusty bread, dinner rolls, or buttermilk biscuits are perfect for soaking up the delicious gravy at the bottom of the bowl. Mashed potatoes can also be a wonderful addition, creating an extra layer of creamy comfort. For a lighter option, a simple side salad provides a fresh contrast to the richness of the stew. Crackers or saltines are classic, simple choices for adding a bit of crunch and soaking up the broth.
A Heartwarming Classic, Made Easy
Making beef stew at home is a rewarding experience. With simple ingredients and straightforward steps, you can create a deeply flavorful and comforting meal that’s perfect for any occasion. From searing the beef to simmering it to tender perfection and thickening the broth to your liking, each step contributes to the final delicious result. So gather your ingredients, follow this guide, and enjoy the heartwarming goodness of homemade beef stew.
Beef Stew Recipe
This easy beef stew recipe is a family favorite, featuring tender veggies and beef in a rich brown broth.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Holly Nilsson
Ingredients
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
- Combine flour, garlic powder, salt, and pepper. Toss beef in the flour mixture to coat.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add beef in batches and cook until browned on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot. Add beef broth and red wine (if using). Bring to a simmer, then stir in potatoes, carrots, celery, tomato paste, and rosemary.
- Reduce heat to medium-low, cover, and simmer for 1 hour to 1 hour and 30 minutes, or until beef is tender.
- In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry to the boiling stew, stirring until the stew reaches your desired consistency. You may not need all of the slurry. For a thicker stew, add more slurry as needed.
- Stir in peas and simmer for 5-10 minutes more, until peas are heated through. Season with salt and pepper to taste.
- Serve hot and enjoy!
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Recipe Notes
- Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, continue to simmer, covered, for an additional 15-20 minutes or until tender.
- For richer flavor, consider browning the beef in bacon fat instead of olive oil.
- Add other vegetables like parsnips, turnips, or mushrooms for variation.
- Fresh thyme can be used instead of rosemary, or a combination of both.
Nutrition Information
Calories: 444 | Carbohydrates: 22g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 383mg | Potassium: 1105mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5755IU | Vitamin C: 27.1mg | Calcium: 73mg | Iron: 5.5mg
Nutrition information is an estimate and may vary based on cooking methods and specific brands of ingredients used.
Course Beef, Dinner, Entree, Main Course, Soup
Cuisine American
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