Beef Stew

Beef stew is a pot of tender meat and vegetables in a rich, savory broth that tastes better the next day. The secret is browning the meat first to build flavor, then simmering low and slow until the tough cuts turn silky and the vegetables soften into the broth.

Ingredients for Beef Stew

Beef chuck is the best cut because its marbling breaks down during the long simmer into gelatin that thickens and enriches the broth. Onions, carrots, and celery form the flavor base and become tender vegetables in the finished stew. Garlic and tomato paste add depth and umami. Beef broth is the liquid base, while red wine brings acidity and complexity that mellows as it simmers. Potatoes and mushrooms add body and earthiness. Flour dusted on the meat before browning helps thicken the stew and browns the meat evenly. Bay leaves, thyme, and black pepper season throughout, while a final pinch of salt at the end lets you taste and adjust.

Why This Beef Stew Works

Browning the meat in a hot pan creates a crust that seals in flavor and builds the foundation of a rich broth. Dredging the beef in flour before browning thickens the liquid without needing a slurry at the end, and it helps the meat brown more evenly.

Sautéing the onions, carrots, and celery first softens them and releases their sugars so they taste sweet rather than raw. Adding tomato paste and cooking it for a minute concentrates its flavor and prevents it from tasting tinny.

The long simmer at a gentle bubble breaks down the collagen in the beef chuck into gelatin that makes the broth silky and gives the meat a tender texture. Potatoes added partway through stay intact while mushrooms added near the end stay firm and flavorful. Tasting and adjusting salt at the very end, after the stew has reduced, keeps the seasoning balanced.

Mistakes To Avoid

Cooking the stew at a rolling boil toughens the meat and makes the vegetables fall apart. The meat needs a gentle simmer, with just a few bubbles breaking the surface, so the collagen dissolves slowly and the vegetables stay whole.

Seasoning too early, especially with salt, can make the broth taste flat or even harsh once it reduces. Wait to taste and adjust salt until the last 10 minutes of cooking, after most of the liquid has evaporated.

Skipping the browning step or rushing it creates a stew that tastes thin and one-note instead of deep and savory. The crust on the meat is where the flavor comes from, so use medium-high heat and let each batch sit undisturbed for 3 to 4 minutes per side.

Leaving the stew uncovered while it simmers causes uneven cooking and can dry out the meat. Cover it with a lid, leaving it slightly ajar so steam can escape slowly and the liquid reduces at the right pace.

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Ingredients

• 3 pounds beef chuck, cut into 2-inch pieces
• 1/2 cup all-purpose flour (60 grams)
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 medium carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 medium potatoes, cut into 1-inch cubes
• 8 ounces mushrooms, halved
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

Step-by-step Instructions

1. Toss the beef pieces with the flour, salt, and black pepper in a bowl until coated.
2. Heat the oil in a large heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid crowding, add the beef and cook without stirring for 3 to 4 minutes per side until deeply browned, then transfer to a plate. Do not worry if the meat is not cooked through inside; it will finish during the simmer.
4. Add the onion, carrots, and celery to the pot and cook over medium heat, stirring often, until the onion is soft and starting to turn golden, about 5 minutes.
5. Stir in the garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly.
6. Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits, then simmer for 1 minute.
7. Return the beef to the pot and add the broth, bay leaves, and thyme. Bring to a bare simmer, then cover with the lid slightly ajar. Simmer gently for 1 hour and 15 minutes, until the beef is very tender when pierced with a fork.
8. Add the potatoes and mushrooms, stir well, and simmer uncovered for 30 to 40 minutes more, until the potatoes are tender and the broth has reduced by about one-third.
9. Remove the bay leaves. Taste the stew and add salt a pinch at a time until it tastes balanced and savory.
10. Serve hot in bowls with bread on the side.