Beef stew is a simple ingredient, yet powerful! You’ll love the melt-in-your-mouth beef and the deep flavor of the sauce in this beef he stew recipe.
Economical and hearty. Simmer slowly on the stovetop or in the oven, speed it up in the pressure cooker, or set it in the slow cooker and forget about it. Wipe the bowl clean with crunchy artisan bread.
The Queen of the Brown Hood strikes again. Continuing with brown foods, perhaps her two most brown foods in the world – Friday’s Curry and Today’s Beef Stew Recipe.
*Headbang*I’m not going to be a magazine editor. Can you imagine? Brown cheeky goodness one after another…..
A good beef stew is beautiful. Then simmer until the beef is tender.
How to make Beef Stew
- Best beef for beef stew is chuck beef. Because it’s nicely marbled with fat, it’s the best beef for braising for hours – it’s got terrific flavour, is juicy and beautifully tender. Boneless beef rib also works very well. Whatever beef you use, use big pieces so they don’t cook too quickly – Beef Stew needs time for the flavour to develop.
- Sear the beef well on all sides – in batches, because if you cram them all in at the same time, they will steam and won’t brown well.
- Sauté onion, garlic, carrots and celery in the beef drippings so they soak up extra flavour.
- Add beef stew sauce ingredients – beef broth, red wine (great for extra flavour, but can be skipped), Worcestershire sauce (savouriness and depth), flour (to thicken) and tomato paste (to thicken + a touch of sour to balance richness).
- Add potatoes, bay leaves and thyme. The liquid will be covering the ingredients at this stage.
- Simmer for 1.5 – 2 hours covered, until the beef is almost fall apart tender.
- Simmer for a further 30 minutes without the lid to allow the sauce to reduce and thicken.
Key tip: Brown the beef well
The more it browns, the more brown stuff sticks to the bottom of the pan* = the more flavorful and darker the sauce. You can see in the recipe video that the bottom of the pan is basically all dark brown when the beef is browned.
The brown stuff is called stock, and whenever you fry meat, fish, or shrimp in a skillet, every effort should be made to use it in sauces or similar because it is flavor, flavor, flavor. I have!
What to serve with Beef Stew
- Personally, I only serve stews with mashed potatoes. I know, I know, I’m so bored!
- Mashed Cauliflower – Low Carb Alternative
- Mashed Sweet Potato or Other Vegetable Puree (Sweet Potatoes, Parsnips, Pumpkin, or Other Root Vegetables)
- Polenta, Rice, or Bread – This Easy Unfermented Irish Soda Wipe your plate clean with bread!