I love making beef stew! Stews normally compose of slow cooked meat with broth and vegetables. The usual seasonings are tomato paste, Worcestershire sauce and herbs. Sometimes I experiment with different veggies such as potatoes, carrots, peas, chickpeas and even add some mushrooms or corn. It’s good to be creative and learn how to make beef stew the best way.
When cooking any kind of stew, I’ve experimented with different cooking methods. I’ve tried beef stew on the slow cooker, in the stove, or in an Instapot. So far, the best method is to cook it in the stove and finish it in the oven. Cooking it in the oven is like slow cooking it which brings out all the flavor of the meat. I’d also like to share with you tips on how to make the best beef stew.
Tips on How to Make Beef Stew for Best Results
- Choose inexpensive cuts of beef. The best cuts for beef stew are the tough ones because they contain a lot of connective tissue. Top choices are the chuck roast and the round. Chuck roasts are better because they have more connective tissues.
- Potatoes matter. Choose Yukon potatoes over russet potatoes because the latter breaks down easily. Carrots are still the hands down best vegetables for stews because they add a certain sweetness to the dish.
- Use fresh herbs. Fresh herbs such as thyme provide better flavor than dried ones.
- Add color. Don’t be afraid to experiment with different veggies such as peas or bell peppers as they add color to the dish.
- Brown the meat. Searing the meat adds flavor , complexity and depth. The browned bits at the bottom of the pan are packed with flavor and enhances the flavor.
Here’s a photo of the delicious Beef Stew that I made. Look at that vibrant color! Oh, and if you noticed, the silicone trivets add a vibrant contrast to the kitchen counter! The Dutch oven can get really hot when you bring it out of the oven so the trivets do a good job of protecting my hands and my kitchen counters. They are thick but flexible enough to wrap around the handles of the Dutch oven. Classy to use as coasters, too!
Don’t forget to share this recipe with your friends! Leave us a comment and share your best stew recipes, too!
Hearty Beef Stew
For the Meat:
- 3 lbs beef chuck roast, boneless cut into 1 1/2 inch chunks
- 1 1/2 tsp Kosher salt
- 1 tsp ground black pepper
- olive oil
For the Stew:
- 1 medium yellow onion diced
- 5 cloves minced garlic
- 1 tsp fresh thyme chopped
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1/2 cup red wine you can also use beef broth
- 1/4 cup all-purpose flour for thickening the sauce
- 4 cups beef broth add more as needed
- 3 pieces medium Yukon gold potatoes peeled and diced
- 2 pieces dry bay leaves
- chopped parsley
- olive oil
- salt and pepper to taste
- frozen or fresh green peas optional
- Preheat oven to 325 degrees F.
- Season the beef chunks with salt and pepper.
- In a large Dutch oven, heat olive oil over high heat.
- Sear the beef in batches to avoid overcrowding. Remove excess liquid when the beef steams and continue browning the beef.
- Transfer the browned beef in a plate and set aside. Do not wipe off the Dutch oven.
- Heat the Dutch oven over medium heat and add some olive oil. Lightly scrape off the browned bits from the Dutch oven then add the onion, garlic, and carrots. Cook for 5 minutes, stir occasionally.
- Add the tomato paste, fresh thyme, and Worcestershire sauce. Cook for 2 to 3 minutes until the carrots are softened.
- Add the red wine or beef broth. Cook for about 3 minutes until the liquid is reduced.
- Add flour and stir until smooth. Add 4 cups of beef broth and stir until the flour is incorporated and the sauce is thickened.
- Add the seared beef, potatoes, and bay leaves.
- Bring to a boil then let it simmer for another 5 to 7 minutes. Season with salt and pepper as needed.
- Transfer to the oven and cook at 325 degrees F for and hour and 45 minutes or until the beef is tender. You may add the green peas 10 minutes before the end of cooking time.
- Remove bay leaves and serve with chopped fresh parsley.