Beef stew is a classic comfort food that has been enjoyed for generations At its core, beef stew consists of chunks of beef simmered in liquid along with vegetables But there are many variations and recipes that put a unique spin on this timeless dish. Here is an in-depth look at what exactly beef stew is, the different ingredients that can go into it, and some tips for making the tastiest version at home.
The Basics of Beef Stew
The most basic ingredients that make up a traditional beef stew are:
- Beef – Usually a stew meat or chuck roast cut into 1-2 inch cubes
- Liquid – Beef or vegetable broth or stock, red wine, or water
- Vegetables – Potatoes, carrots, onions, celery, mushrooms, etc.
- Herbs and seasonings – Salt, pepper, bay leaves, thyme, parsley, etc.
The process of making beef stew is uncomplicated. First, the beef is seasoned and seared to add flavor. Then, it is combined with the broth and vegetables in a pot and simmered for at least 1-2 hours until the beef is fall-apart tender. The liquid reduces down to create a rich, flavorful sauce.
This technique of slowly simmering tougher cuts of beef in liquid transforms them into a melt-in-your-mouth dish The collagen in the meat breaks down over time, resulting in incredibly soft and succulent beef
The Origin of Beef Stew Recipes
Stews have been around for centuries as an efficient way to cook tougher and more affordable cuts of meat. Beef stew recipes likely originated in Europe. But versions of meat stews exist in cuisines all over the world. Irish stews, French stews like Beef Bourguignon, and American beef stews are all takes on the same basic concept.
What we now recognize as classic American beef stew became popular in the 19th century as a hearty and budget-friendly dinner option Recipes for “beef stew with vegetables” began appearing in cookbooks in the late 1800s. And it remains a beloved staple meal today
Cuts of Beef Used for Stew
Though many cuts of beef can be used to make stew, the most common and best choices are:
- Chuck roast or stew meat
- Bottom round or rump roast
- Brisket
All of these cuts come from the heavily exercised parts of the cow with a lot of tough connective tissue. When simmered for hours, that tissue melts away leaving behind moist and juicy beef. Fattier cuts like chuck roast contribute more flavor to the stew than leaner cuts.
Bones like marrow bones or oxtails can also be added to beef stew recipes for deeper flavor. Pre-cut beef sold as “stew meat” is the simplest option but any cut will work with the right cooking technique.
Tender Vegetables Pair Well with Hearty Beef
In addition to the hearty beef, the vegetables mixed in are what make beef stew a complete and satisfying one-pot meal. Standard vegetables include:
- Potatoes – Usually cubed russets or red potatoes hold up well.
- Carrots – Sliced or chopped carrots add sweetness.
- Celery – Diced celery provides an aromatic base.
- Onions – Chopped onions add flavor.
And any combination of these popular add-ins also works:
- Mushrooms
- Green beans
- Peas
- Corn
- Turnips
- Parsnips
Aim for a selection of vegetables with a mix of textures and flavors. Hearty root vegetables like potatoes or carrots stand up well to the lengthy cooking time while delicate veggies can be added toward the end.
Flavorful Seasonings Give Depth
In addition to the rich beefy flavor of the stew, herbs and seasonings add another layer of savory depth. Many recipes include:
- Black pepper
- Salt
- Bay leaves
- Thyme
- Parsley
- Red wine
- Worcestershire sauce
- Tomato paste
By layering spices and ingredients like red wine or Worcestershire sauce, you can create a multi-dimensional medley of flavors in beef stew. Browning the beef before simmering also enhances the overall flavor.
Tips for the Best Beef Stew
Follow these tips for the most delicious beef stew every time:
- Choose a well-marbled cut of beef for richness
- Cut beef and vegetables into uniform pieces for even cooking
- Sear beef before simmering to boost flavor
- Simmer stew low and slow (at least 1-2 hours)
- Skim fat and thicken with flour or cornstarch
- Adjust seasonings before serving
- Garnish bowls with parsley, sautéed mushrooms, etc.
Taking the time to prep the ingredients and let the stew simmer will result in the most tender, flavor-packed meal that is well worth the wait.
Trying Different Takes on Classic Beef Stew
While traditional beef stew is always comforting, there are many fun ways to put your own spin on it:
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Beef Bourguignon – A French take with red wine as the braising liquid.
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Irish Stew – Often made with lamb but also tasty with beef. Adds potatoes, onions, and parsley.
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Beef Chili – All the spices of chili with hearty chunks of beef.
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Beef Burgundy – Adds mushrooms for a savory, earthy version.
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Guinness Beef Stew – Uses the bold flavor of Guinness beer as the braising liquid.
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Cincinnati Chili – A Greek-inspired beef chili mix served over spaghetti.
Don’t be afraid to get creative with different ingredients or global flavor profiles. The basic beef stew formula is very versatile.
Enjoy the Comfort of Beef Stew
Given its hearty ingredients and rich flavor, it’s no wonder beef stew remains a cherished staple of home cooking. The recipes have evolved over the years but at its core, beef stew brings people together over a steaming bowl of tender meat, vegetables, and savory sauce. Now that you know the details of how to make it, you can enjoy this comforting classic all winter long.
Beef Stew Rule #6: Use Chicken Stock, Not Beef
Were making beef stew, we oughta use beef stock, right? Not so fast. Unless youre making your own beef broth from beef bones, meat, and vegetables, I would highly recommend sticking with store-bought or homemade chicken stock. Canned or boxed beef stock is almost always inferior in flavor to boxed chicken stock with more flavor enhancing chemicals and less actual beef.
I use low-sodium Swanson Organic chicken stock. You want to use a low-sodium stock because were going to reduce it later on—a full-salt stock will get too salty. Chicken stock is fantastic because its essentially a blank sauce, stew, or soup canvas. It picks up and enhances other flavors so well. Bolstered with the sautéed vegetables, browned beef, and aromatics, even chicken stock winds up with great, natural beef flavor. But it can still use a little bit of help.
Beef Stew Rule #11: Use the Oven, Not the Stove (and Crack the Lid!)
OK, so weve got our browned vegetables, our reduced booze, our gelatin- and umami bomb-enhanced stock, and our flour-coated beef in the pot. Lets add a couple bay leaves and thyme sprigs to there as well for good measure. Next question: Stovetop or oven? And does it make a difference? It does, and it comes down to the amount of energy being pumped into that pot and more importantly, which direction its coming from.
A stovetop is a constant energy output system. You set the burner to a certain level, and it maintains that level regardless of whats going on in the pot above it. An oven, on the other hand, is a constant temperature system. You set it to a given temperature and it uses as much or as little energy as it needs to get to that temperature and maintain it. A stovetop heats only from underneath. An oven heats from all directions.
The differences are subtle but can have a big impact on your finished stew. Ideally, a stew should be cooked at a very bare simmer. The more vigorously it bubbles, the dryer and tougher the meat will end up and the murkier the broth. 180 to 190°F (82 to 88°C) is the ideal range.
With the constant energy of the stovetop, its very difficult to maintain this temperature. Put the lid on and even with the lowest heat setting youre going to wind up at a full 212°F (100°C) in that pot. Remove the lid to allow for some evaporation (thereby suppressing the maximum temperature—evaporation steals energy from the pot) and you run into a different problem. The stew is reducing but youre adding the same amount of energy to it, which means it will get hotter and hotter over the course of its 2 to 3 hour cook time. And of course, the hotter it gets, the faster it reduces, compounding this problem.
Finally, because the heat is only coming from the bottom, no additional browning or flavor production is going to occur in the pot. What you start with is what youve got to work with. (This is one of the reasons why food cooked in a slow cooker tends to come out blander than food slow-cooked in an oven.)
The oven, on the other hand, handles all of these issues. First, because its a constant temperature system, it doesnt matter how much stew youre cooking. You could cook 5 gallons or a pint—itll still cook at the same temperature. This means that you can crack the lid of the pot to allow the stew to maintain a slightly lower cooking temperature and not be concerned that as it reduces itll get too hot.
With heat coming from all directions, youll also find that the stew will continue to brown as it simmers, forming a dark crust on top and around the edges of the pot. This is a good thing as it only adds more flavor. In fact, if youre really lazy, you can even skip the whole searing step and let the beef brown only in the oven. You dont get nearly as much flavor development, but it works.
It took some finagling to get the timing right, but I found that removing the large chunks of braising vegetables about an hour and a half into cooking gives them plenty of time to give up their flavor to the stew. Once I discard the spent vegetables, I add in my potatoes along with the carrots, pearl onions, and mushrooms Id been holding off to the side.
Old Fashioned Beef Stew
FAQ
What meat is beef stew?
What is the meaning of beef stew?
- Stew: A dish where ingredients, especially meat and vegetables, are cooked slowly in a liquid (broth, stock, wine, etc.).
- Beef: The main ingredient, typically stew meat or diced beef.
- Vegetables: Common additions include potatoes, carrots, onions, celery, and sometimes peas or green beans.
- Liquid: Beef stock, water, or even red wine can be used.
- Flavor: Seasonings like salt, pepper, bay leaves, thyme, and sometimes Worcestershire sauce or tomato paste are often included.
- Method: The meat is typically browned before being added to the stew, then cooked slowly until tender, often for several hours.
Is beef stew like soup?
A stew is a stew, not a soup. While similar, a stew’s broth is thickened, usually with a roux, whereas a broth based soup is most often not. A stew will also have a higher ratio of solid ingredients to both than a soup. Cream based soups are often…
What goes in a beef stew?
- 3 tablespoons vegetable oil.
- 2 pounds cubed beef stew meat.
- 4 cubes beef bouillon, crumbled.
- 4 cups water.
- 1 teaspoon dried rosemary.
- 1 teaspoon dried parsley.
- ½ teaspoon ground black pepper.
- 3 large potatoes, peeled and cubed.