Classic Beef Stew On The Stovetop

What is Beef Stew?

Beef stew comes in many forms but essentially has a few key components regardless of the recipe. It is a combination of ingredients cooked down low and slow in a liquid to form a gravy like consistency with bites of vegetables and meat. Stews are generally made with a tough cut of meat that would be suitable for cooking for a long period. Once it is cooked over low heat for an extended period the meat will have broken down into a succulent melt in your mouth bite.

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What is the difference in a Classic Beef Stew and a Traditional Irish Stew?

The main difference in the two is just the type of meat that you use. In a traditional Irish Stew you usually use a meat such as lamb. On the other hand, you make Beef stew with, you guessed it, beef. In my recipe we will use beef as our protein.

What are the main ingredients in Beef Stew?

• Mirepoix- Combination of onions, carrots and celery cooked down in the fats from the beef.
• Garlic- This is by far my favorite aromatic! Whenever a recipe calls for garlic, I always double it.
• Tomato Paste- This adds some acidity to the dish.
• Beef- My beef of choice for Beef Stew is chuck roast. You want to find a piece with a lot of intramuscular fat. The more white streaks running through the protein the more tender it will be once cooked down. I usually try to stay away from the grocery store packages labeled “stew meat”. This is usually super lean and will be hard to get tender no matter how long you cook it.
• Liquid– Beef broth is the liquid of choice to cook everything down in. You can use homemade beef broth but if you don’t want to go through the trouble, just use a store bought beef broth. I like to always use low sodium broths so I can control the saltiness of the dish.
• Herbs- A combination of thyme, rosemary, marjoram, and bay leaves all mesh together to give you a nice floral, herby, and fresh taste.
• Potatoes- Use potatoes that are low in starch such as baby red potatoes. They hold their shape perfectly in things like stew. I would stay away from high starch potatoes like russets for this recipe.
• Peas- Add a bit of freshness with peas. They also add a nice vibrant color to the overall dish.
• Roux- We are using a combination of butter and flour to form a roux to thicken the stew.

How to make Beef Stew?

This is a dish that has little hands on work besides prepping. Once you get that out the way, it’s smooth sailing to the end results.

1

We want to start off by prepping our vegetables. For this stew I am using the French flavor base called a mirepoix. It is a combination of onions, celery, and carrots. I like to chop the onions up nice and fine. Sometimes I will even add them to a food processor to really break it down. The onion should add a great flavor but your don’t want big chunks of onions to bite into. On the other hand we are going to cut our carrots and celery about 1/4 inch thick. This is part of the hearty bite we want. If you want larger pieces, be my guest. Just make sure they are all consistent in size so they cook down the same. Also, mince up as much garlic as you would like. Once you prepare the vegetables, set them aside.

2

Next we want to trim and cut up our protein. Using a sharp knife, trim any hard fat from the beef. This will not render down the way we want. Cut the roast into 1 inch strips then cut those strips into 1 inch chunks. Place the beef in a large bowl and season generously with salt and pepper. Mix it until every piece is well coated.

3

This next step is one of the most important parts of this whole recipe, searing the meat. Searing the meat not only helps intensify the flavor of the beef but it also leaves behind fond at the bottom of the pot. Fond is the foundation of this recipe. It is the caramelized bits left behind after searing the meat. It is very important not to overcrowd the pot in this step. If you put too much meat in the pot at once it will begin to steam and not sear. That would defeat the whole purpose of this step. So take your time and sear the meat in batches. If you like a more meaty stew, use three pounds of chuck roast. For me, the perfect ratio comes from about two pounds but everyone has their preference, so go with what you enjoy.

4

After the meat is seared we want to place it aside. It is not cooked through yet. Add the onions, celery, and carrots to the drippings and sauté. The moisture from the vegetables will deglaze the pan and get the fond incorporated into the vegetables for a burst of flavor.

Once the vegetables are nice and tender we want to throw in our garlic and tomato paste. Let that cook in while storing for about 30 seconds.

5

You should have some bits sticking to the pot at this point. This is where you want to add in your red wine. Deglaze the pan one more time and let it simmer until it is almost all the way evaporated. The alcohol will cook out and intensify the flavor of all the other ingredients. You can already tell how much flavor is going to be in this stew!

6

Next we need to form the roux which will thicken the stew. I like to push all the ingredients to one side and turn the heat on low. Add in the butter and let it melt. Once it is melted whisk in all purpose flour. We are only going to mix the butter and flour together for about 1 minute or two just to get the raw taste out the flour. We aren’t looking for a deep dark roux like we would for a gumbo or anything. Go ahead and stir your roux into your vegetables.

7

Add your meat back to the pot and this is where we will cook it the rest of the way. Add in your beef stock along with all your herbs. One herb I mentioned that you may not be familiar with is marjoram. It is an herb similar to oregano with some differences. It has no spicy notes like oregano and has a sweeter taste. If you don’t have marjoram you can just substitute with oregano. I use fresh thyme and rosemary in this dish. If you are using dry herbs, remember it is more potent than the fresh version. For example if the recipe calls for 1 tablespoon of fresh herbs, you would use 1 teaspoon of dried herbs to be equivalent.

8

One of the most important things about cooking a stew is to make sure you cook it low and slow! Do not try to rush it. Since you are using a tougher cut of meat you need to give it time to break down and become tender. If you cook it over high heat the meat will tighten up and you’ll be left with tough meat. So trust me, cover it up, place it on the stove on the lowest setting and let it do its thing. You want to let it simmer for about one and a half hours.

9

At that point you should check your meat for tenderness. It should be shreddable but not falling apart. You want your 1 inch chunks of meat to hold its shape.

When it comes to the potatoes I tend to leave the unpeeled because it gives it a more rustic look as well as it saves prep time. If it bothers you, go ahead and peel them. Toss in your potatoes and let it cook for another twenty minutes or until it is fork tender then add in frozen peas. You can add as much or as little as you would like. Stir the stew up and let it cook for about another ten minutes.

10

I keep the seasonings really simple in beef stew. Some paprika, then salt and pepper to taste. You can mix this up with whatever you like just remember, If you ain’t sneezing, it ain’t seasoned!

This dish is best paired with a crusty bread for dipping and just like my name, you’re all done!

FAQ:

Q: What can I use instead of a roux to thicken the stew?

A: Some people may skip the roux and add a slurry of water and cornstarch at the end of the cooking process to thicken. Some recipes will have you dredge the meat in flour before searing to help develop a crust and it also helps thicken the stew. Whatever works for you. I’m from Louisiana so a roux is always my go to!

Q: What type of beef should I use for beef stew?

A: For the best results, choose tough cuts of beef with marbling, such as chuck roast. This cut has more connective tissue that breaks down during cooking, resulting in tender and flavorful meat.

Q: Can I make beef stew in a slow cooker?

A: Yes, beef stew is well-suited for slow cooking. Simply brown the beef, sauté the vegetables, and combine everything in the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze beef stew?

A: Yes, beef stew freezes well. Allow it to cool completely, then store in airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I make beef stew in advance?

A: Yes, beef stew often tastes even better the next day as the flavors meld. You can prepare it in advance and refrigerate for up to 2 days before reheating gently on the stovetop or in the oven.