Beef Stew – The Ultimate Comfort Food

Name: Beef Stew - The Ultimate Comfort Food
Prep time: 30 min
Cook time: 180 min
Ingredients: 3 pounds Well marbled Beef Chuck (Cut into 1 inch cubes); 1 tablespoon All-purpose flour; 1 tablespoon Kosher Salt (You may need more or less depending on the type of stock you use.); 1.5 teaspoons Fresh cracked black pepper; 2 tablespoons olive oil; 1 large yellow onion (Rough Diced); 3 cloves garlic (minced); 4 cups low sodium chicken stock (Low sodium stock lets you control salt levels easier.); 4 cups low sodium beef stock (Low sodium stock lets you control salt levels easier.); 1 cup Red Wine (Something cheapish and dry like a cabernet or merlot.); 2 tablespoons tomato paste; 4 medium carrots diced (I used baby carrots that I already had in my fridge.); 4 medium waxy potato like red or Yukon gold diced (I had some baby Yukons on hand so I used those.); 3 stalks of celery diced; 1 teaspoon dried thyme; 2 bay leaves; 1 tablespoon fresh chopped parsley (optional for garnish)

Posted on Nov 22nd, 2024

by Andrew Armstrong

Categories:

Beef
Soups

A hot bowl of beef stew with a side of cornbread.

The weather is starting to get chilly, and comfort food is on the menu. It’s time to break out that cast iron Dutch oven and get to work. I’m already daydreaming of curling up in front of a fireplace with a warm bowl of beef stew—tender chunks of chuck roast simmering away in a savory broth of onions, carrots, celery, and potatoes. Wipe off the drool, and let’s start cooking!

If you’re looking for a quick weekday dinner recipe, you’re going to be disappointed. Beef stew isn’t something you can whip together quickly. Hours of simmering on the stovetop are necessary to tenderize the tougher cuts of meat used in stews. Don’t despair, though—it’s worth every bit of effort. You’ll be handsomely rewarded with an amazing meal and the bonus of…LEFTOVERS!

Selecting the right beef – Choose wisely

For this stew, we’ll start with a 3-pound chuck roast, cut into 1-inch cubes. Chuck roast is well-marbled and rich in flavor. I recommend skipping the packages of “stew meat” at the grocery store. These are just trimmings from various cuts, and there’s no guarantee they’ll be as flavorful or tender as chuck. They might even be overly lean and prone to drying out. If you’re going to put forth the effort to make this stew, grab the chuck roast and do it right. To save time, ask your butcher to cube the roast for you—most are happy to oblige.

Prepping the Ingredients

Beef stew is built up in layers to develop a deep, complex flavor. To start, pat the beef dry with paper towels to remove excess moisture. This is crucial for browning, as moisture causes the beef to steam instead of sear. Dice the roast into 1-inch cubes if you didn’t have the butcher do it.

For the vegetables, a rough dice will do. Try to keep the pieces relatively uniform in size so they cook evenly and reach peak doneness at the same time.

Browning the Beef

Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. If you have one, use an enameled cast iron Dutch oven. The acidity of the stew can erode the seasoning on traditional cast iron. I’m not sponsored by them but this Lodge is an excellent value and will last a life time.

Add the beef in small batches. Don’t overcrowd the pan—if the pan is too full, the beef will steam rather than brown. Browning creates a rich, caramelized crust through the Maillard reaction, which enhances the overall flavor of the stew. Cook for 3–4 minutes per batch, until the beef is browned on all sides. Transfer to a plate and repeat with the remaining beef, adding more oil if necessary.

Let the meat stick! If the beef sticks to the pan, don’t panic. Those browned bits, or “fond,” are packed with flavor. When the beef is sufficiently seared, it will naturally release from the pan. Remove the browned beef and set it aside for now, leaving the fond untouched.

All your base are belong to us.

Reduce the heat to medium and add your diced onion to the pot. Cook for 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent. Onions form the flavor base for many soups and stews, releasing natural sweetness that balances the dish’s savory elements.

Next, add minced garlic and cook for about 1 minute, stirring constantly. Garlic burns quickly, so keep it moving to avoid a bitter flavor.

Deglazin’

Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot with a wooden spoon. This technique, called deglazing, incorporates the fond back into the stew, adding depth to the flavor. The wine also adds acidity, balancing the dish’s richness. If you’re not using wine, deglaze with 1 cup of beef broth. Simmer the wine for 2–3 minutes to allow the alcohol to evaporate, leaving behind its robust flavor.

Return the browned beef to the pot, then sprinkle 1 tablespoon of flour over the mixture and stir to coat. The flour will act as a thickening agent for the stew. Be careful not to overdo it—we’re making beef stew, not beef paste. Stir in tomato paste, an umami bomb that will amplify the stew’s rich, savory flavors.

Adding in veggies and broth

Toss in one-third of the vegetables. Adding the vegetables in stages creates a more complex flavor without compromising texture. Early additions break down during cooking, enriching the broth, while later additions retain their texture.

Pour in your beef and chicken stock and add a splash of Worcestershire sauce, along with thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar to allow steam to escape.

Simmer down now

Let the stew simmer for 1½ hours, stirring occasionally. Slow cooking is essential for tenderizing the beef. The connective tissues in the chuck break down into gelatin during low-heat cooking, resulting in a melt-in-your-mouth texture.

Beef Stew Finishing Touches

After 1.5 hours, add the remaining carrots, potatoes, and celery to the pot. Carrots add natural sweetness, eliminating the need for sugar. Potatoes provide hearty texture, and celery adds a subtle earthiness. I prefer waxy potatoes like red or Yukon gold, as they hold up better during long cooking times. Stir to combine, cover, and continue simmering for another hour, or until the vegetables and beef are tender when pierced with a fork.

Final Seasoning

Taste the stew and adjust the seasoning with salt and pepper as needed. Using low-sodium broth gives you more control over the seasoning. If the stew seems too salty, adding more broth or water can help balance the flavors. Remove the bay leaf before serving—it adds a subtle herbal note but isn’t meant to be eaten.

DIG IN!

Ladle the stew into bowls and garnish with chopped parsley for a fresh, vibrant finish. Serve with hot cornbread or crusty baguette to soak up the flavorful broth.

Storage and Reheating

Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even better the next day.
Freezing: Beef stew freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Beef stew is the ultimate comfort food. Cozy up by the fire and enjoy a piping hot bowl of hearty goodness. If you have your own twist on beef stew, share it in the comments—I’d love to hear your tips and tricks. Enjoy!

Like this recipe but looking for something slightly different? Try out this Jamaican Oxtail Stew!