A pot of classic beef stew simmering on a cold afternoon is one of the coziest things in the world. Seared chunks of beef chuck cook slowly in a rich gravy of red wine, tomato and thyme until they fall apart at the touch of a fork, with tender potatoes and sweet carrots soaking up all the flavor.
The best cut for stew
Beef chuck, from the shoulder, is the best cut for stewing. It has lots of connective tissue and marbling, which melt during slow cooking into tender, juicy meat and a silky gravy. Lean cuts like sirloin turn dry and tough. Buy a whole chuck roast and cube it yourself for even pieces.
Don't skip the browning
Searing the beef creates a dark crust full of flavor and leaves browned bits on the bottom of the pot that enrich the gravy. Dry the meat well, do not crowd the pan, and let each side brown before turning. It takes time, but it makes the stew.
Flour for a thick gravy
Tossing the beef in flour before browning helps it brown and thickens the gravy as the stew simmers. For a gluten-free stew, skip the flour and thicken at the end with a cornstarch slurry.
Red wine adds depth
A cup of dry red wine, like a Cabernet or Merlot, adds richness and a gentle acidity that balances the beef. The alcohol cooks off during simmering. For a wine-free stew, use more broth and a tablespoon of balsamic vinegar.
Low and slow
Stew needs a bare simmer for two to three hours. High heat tightens the meat and makes it tough. The oven is the easiest option: covered at 325°F, the heat surrounds the pot evenly and you do not need to stir.
When to add vegetables
Potatoes and carrots go in for the last hour, so they become tender without falling apart. Peas are added at the very end to keep their bright color.
Even better tomorrow
Beef stew tastes even better the next day, after the flavors have time to blend. Cool it, refrigerate overnight and skim off the solid fat on top before reheating.
Slow cooker and Instant Pot
Brown the beef and onions first, then cook everything on low for 8 hours in a slow cooker. In an Instant Pot, cook on high pressure for 35 minutes with natural release.
Serving ideas
Serve with crusty bread, buttermilk biscuits or over mashed potatoes or egg noodles. For another hearty pot, try our Irish lamb stew or the beef barley soup.
A recipe for Sunday dinners
This stew is ideal for Sunday cooking: brown the meat, put the lid on, and let the oven do the work while you relax. The kitchen will smell wonderful for hours.
Storing and freezing
Keep for 4 days in the fridge or freeze for up to 3 months. Potatoes can soften a little after freezing.
Choosing the wine
Use a wine you would happily drink, nothing too oaky or sweet. Leftover wine works fine, as long as it has not turned to vinegar.
Garnish
A handful of chopped parsley and a crack of black pepper make every bowl look and taste fresher.
Frequently asked questions
Why is my beef stew meat tough?
It needs more time. Chuck becomes tough before it becomes tender; keep simmering gently until it falls apart.
How do I thicken beef stew?
Simmer uncovered for 15 minutes, mash a few potatoes into the gravy, or stir in a cornstarch slurry.
Can I use stew meat from the store?
Yes, but pre-cut stew meat often mixes different cuts. Chuck gives the most tender result.