Learn How to Make Beef Stew the right way! With tender beef tenderloin, vegetables and an unbelievably rich and savory sauce flavored with spices, herbs and sensational essences. Serve with Corn Muffins for a comforting meal.
My favorite stew is truly a Classic Beef Stew recipe! I’m talking about that hearty, comforting stew that you fill a big bowl with and sit on the couch covered in a blanket while you eat. We’re talking juicy beef tenderloin pieces, fresh and tender carrots and potatoes that melt in your mouth! There is nothing better to me.
This beef stew is the traditional recipe I have always dreamed of! You’re going to want to keep this Classic Beef Stew recipe in rotation all Winter long!
Table of Contents
Ingredients
This Beef Stew recipe has some incredibly rich and decadent ingredients which take the flavors over the top! In order to truly braise the meat in an incredibly well nuanced sauce, you will need some of the following ingredients:
Bacon– Bacon adds some smokiness that, when combined with the beef, is incredible.
Onion & Garlic– Aromatics like onion and garlic always heighten a dish, so they are truly necessary here!
Beef Stock– Beef stock is preferred here, but beef broth, vegetable stock (or broth) and chicken stock (or broth) are also great options.
Red Wine– Wine in cooking intensifies, enhances, and accents the flavor and aroma of food. The wine itself will evaporate while the stew is cooking, and only the flavor remains. I prefer using a Cabernet Sauvignon or Merlot but any red wine will work!
Tomato Paste– this full-bodied paste is used to thicken the stew and add depth. If you don’t have any on hand, use 2-3 tablespoons of tomato puree or tomato sauce for every 1 tablespoon of paste. You might need to reduce the stew a bit more to accommodate the extra liquid.
Balsamic Vinegar– The sweet, tanginess of balsamic, paired with this traditional recipe, makes for something truly special and elegant. No balsamic? Mix together 1 tablespoon of red wine vinegar and ½ teaspoon of granulated sugar for every tablespoon of balsamic. Balsamic vinaigrette can also work!
How to Make Beef Stew
Add oil to large pot over medium high heat. Next unwrap two packages of beef and add to hot pan. Liberally season with salt and pepper to taste.
Once beef is finished searing, remove from pan and place to the side.
Next add chopped onion and bacon to pan and brown.
Add garlic and only cook for 30 seconds.
Sprinkle in flour and stir together and cook for 2 minutes.
Stir in tomato paste then pour in beef stock, red wine and balsamic vinegar.
Next add potatoes, carrots and thyme sprigs and add back in beef and season with salt and pepper and bring to a boil.
Once boiling turn stew down to medium low, cover and continue to cook until thickened and ready for about 1 1/2 hours.
Can You Make In the Slow Cooker?
Yes, you can easily make this Beef Stew in a crockpot, slow cooker or instant pot ! You will want to start by browning the beef tenderloins (either on HIGH or Saute setting). Once they are totally browned, add everything to your crock pot or slow cooker and cook for 8 hours.
Make this Classic Beef Stew Recipe along with my homemade garlic bread or Mexican cornbread on a lazy Sunday afternoon and just sit back while the intoxicating smell swells in your home!
How to Store Beef Stew
When you make a pot of stew, you’re guaranteed to have leftovers. There’s just no way around it. Luckily, beef stew stores and reheats very well! You can easily put the extras away and save them for a rainy day, pulling them back out when you’re ready. Store your beef stew in the fridge for a few days or put it away in the freezer to reheat later.
To refrigerate beef stew, let it cool completely, then place the stew in a sealing container (I use these whenever I store soup, they’re perfect for freezing or refrigerating) or cover it tightly and place it in the fridge. You can store stew this way for 3-5 days.
To freeze leftover stew, pour it into a freezer bag or a plastic container that seals well. Stew can be stored in the freezer for up to 6 months. I highly recommend using a permanent marker to date your container.
Reheating
You’ve stored your stew away and now it’s time to pull it out! Leftover Beef Stew makes a super convenient dinner, quick lunch or even a cold winter night snack. To ensure that your stew retains its optimum flavor and texture, follow the reheating guide below.
Microwave
Place your pre-portioned stew in a microwave-safe dish with a lid and reheat for 3 minutes. Stir the stew every 60 seconds. Stirring the stew will allow the stew to heat evenly rather than leaving areas over or undercooked.
Stovetop
In a small saucepan, simmer the stew over a low heat for 15-20 minutes. Stir often and be sure not to overcook. You may need to add some broth or water to allow appropriate moisture for your stew.
Crockpot
If you simply don’t care to mess with the microwave or stove, place your stew in a crockpot. Set it on the low setting and make sure that there is plenty of moisture in your stew to prevent burning. Add water or broth if needed. Warm the stew in the crockpot on low for 2-3 hours, stirring occasionally.
My Favorite Soups and Stews
Don’t stop here! Keep warm and cozy up with a bowl of one of my FAVORITE soup or stews!
For a rich, succulent stew, resist the instinct to buy the gorgeously marbled piece of meat you would want for a steak or roast. Look instead for cuts with cartilage, tendons and (at least a few) bones: Chuck, brisket, oxtails, cheeks and shin are ideal.
The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable
Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.
Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned. Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
But the liquid itself should not be thick in the same way that gravy is thick. So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.
Yes, it is necessary to leave the lid on when cooking a stew slowly in an oven. This is because slow cooking with a lid traps the heat and moisture inside the pot, which helps to tenderize tough cuts of meat and allows the flavors to blend together.
After you bring your stew to a gentle simmer it's important to cook with the lid on as it helps to trap the liquid inside, cook the ingredients evenly, enhance the combination of flavours and prevent the ingredients from drying out.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
You should never throw your raw cubes of beef into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes.
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
Peas are nice but I wouldn't add them until the last few minutes. Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef.
What is the best way to make beef stew meat tender and juicy? If you want to prepare beef stew meat that is both tender and juicy, the best way to cook it is by searing it on all sides in a hot skillet and then crumbling it on top of a lightly browned roux sauce for about 10 minutes.
Vinegar can add depth of flavour to soups, sauces, and stews. Especially great for tomato-based recipes, you can add a couple of tablespoons of vinegar towards the end of the cooking process to amplify the flavours of your other ingredients.
For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you. To make a delicious stew, choose good-quality ingredients.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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