Beef stew is a classic comfort food that is beloved by many. When made right, it’s hearty, flavorful and deeply satisfying. But what is the secret to transforming the simple combination of meat, vegetables and broth into a mouthwatering meal? Here we will explore some tips and tricks for making beef stew that is sure to impress.
Choosing the Right Cut of Beef
The first important step is selecting the right cut of beef. The best cuts for beef stew meat are those that come from well-exercised parts of the cow and have good marbling or fat content. These include chuck roast, bottom round, brisket, and shank. Leaner cuts like sirloin or tenderloin don’t work as well because they lack the connective tissue that breaks down into rich, gelatinous liquid during the long cooking time. Look for beef stew meat that is cut into 1-2 inch chunks for the ideal size and shape.
Top Beef Stew Meat Cuts
- Chuck roast
- Bottom round
- Brisket
- Shank
Browning the Meat
Browning the beef before making the rest of the stew adds huge amounts of flavor. The Maillard reaction that occurs when the meat is seared gives it a rich, caramelized taste. Be sure not to crowd the pan when browning in batches. Allow the meat to get nicely browned on all sides by leaving it undisturbed for 2-3 minutes per side. Scrape up any browned bits (or fond) stuck to the bottom of the pan and incorporate them into the stew for added depth.
Browning Tips
- Brown in batches to avoid crowding
- Let meat brown undisturbed for 2-3 minutes per side
- Incorporate fond into stew for flavor
Build Flavor with Aromatics
The combination of onions, garlic, carrots, celery and herbs forms a flavor base for beef stew. Cook the vegetables briefly with the meat to soften them and meld the flavors. Opt for hearty herbs and spices like thyme, rosemary, bay leaves and black peppercorns. Tomato paste can also be added for some acidity and sweetness. Don’t be afraid to season generously with salt and pepper for the best flavor. Letting the ingredients get acquainted before adding the braising liquid boosts overall flavor.
Beef Stew Aromatic Ingredients
- Onions
- Garlic
- Carrots
- Celery
- Thyme
- Rosemary
- Bay leaves
- Black peppercorns
- Tomato paste
- Salt and pepper
Choosing the Right Cooking Liquid
The braising liquid is key for creating a rich, flavorful sauce. Water or stock alone makes a bland stew. Opt for beef broth or stock for the most beefy flavor. Red wine or stout add complexity, while a touch of Worcestershire sauce brings umami. For a thicker sauce, make a slurry by whisking a few tablespoons of flour with the cold cooking liquid before adding it to the pot. This will help bind and thicken the stew as it simmers.
Best Braising Liquids for Beef Stew
- Beef broth
- Stock
- Red wine
- Stout beer
- Worcestershire sauce
- Flour slurry
Choosing the Right Vegetables
Beyond the aromatic vegetables, adding an array of colorful veggies to beef stew lends flavor, texture and nutrients. Hearty root vegetables like potatoes, sweet potatoes, turnips and parsnips hold their shape and absorb the stewed flavors. Quick-cooking greens like kale or spinach add color and wilt down into the stew. Onions, carrots and celery are a must. Mushrooms like cremini add an earthy, meaty element. Go with uniform, bite-sized pieces for even cooking.
Best Vegetables for Beef Stew
- Potatoes
- Sweet potatoes
- Turnips
- Parsnips
- Onions
- Carrots
- Celery
- Kale
- Spinach
- Mushrooms
Low and Slow Cooking Method
To achieve ultra-tender, fall-apart meat and developed flavors, beef stew needs to cook low and slow. Bring the stew to a gentle simmer on the stovetop, then transfer to a 300-325°F oven. The gentle heat allows the connective tissue in the beef to break down into luscious gelatin over 2-3 hours of braising. Resist the urge to peek or stir too often, which causes heat loss. Check tenderness periodically by piercing a piece of meat with a fork.
Tips for Low and Slow Cooking
- Simmer gently on stovetop
- Transfer to 300-325°F oven
- Braise for 2-3 hours
- Avoid peeking/stirring too often
- Check tenderness periodically with a fork
Letting It Rest
After long braising, beef stew needs time to rest. This allows the meat to reabsorb some of the cooking liquid and results in a thicker, richer sauce. Cool slightly, then refrigerate overnight or up to 2 days to let flavors continue developing. Skim any congealed fat from the top before reheating gently on the stovetop or in the oven.
Resting Tips
- Cool slightly
- Refrigerate overnight or up to 2 days
- Skim fat before reheating
- Reheat gently on stovetop or in oven
Season to Taste Before Serving
Before serving, season and adjust the stew with salt, pepper or additional herbs if needed. A sprinkle of chopped parsley adds freshness and color. Accompany with warm crusty bread, rice, noodles or mashed potatoes to soak up the flavorful sauce. Enjoy this hearty, comforting beef stew!
Serving Suggestions
- Taste and season with salt, pepper and herbs
- Garnish with chopped parsley
- Serve with bread, rice, noodles or mashed potatoes
Conclusion
Achieving the perfect beef stew requires selecting the right cut of meat, searing for maximum flavor, braising with a flavorful liquid and aromatics, cooking low and slow, letting it rest, and adjusting seasoning. With these simple tips, you’ll enjoy tender, melt-in-your-mouth beef and a rich, incredible sauce every time. This cozy one-pot meal is well worth the minimal effort for amazing homemade flavor. Enjoy the secret to simmering up the ultimate beef stew!