Beef Stew Basics
A good stew isn't about following a rigid list, but understanding how heat transforms meat. Once you master the sear and the low-temperature simmer, the stew becomes a vessel for whatever root vegetables and aromatics you have on hand.
Commit to the sear.
If you crowd the pan or rush the browning, you lose the depth of color and flavor that defines a proper stew. Use a heavy pot that holds heat well to ensure the simmer remains consistent.
- Dutch oven
- tongs
- wooden spoon
- chef's knife
What goes in.
- 3 lbbeef chuck roast, cut into 1.5-inch cubes
- 3 tbspneutral oil
- 2large yellow onions, roughly chopped
- 3garlic cloves, smashed
- 2 tbsptomato paste
- 3 tbspall-purpose flour
- 2 cupsdry red wine
- 3 cupsbeef stock
- 1 lbcarrots, peeled and cut into large chunks
- 2 sprigsfresh thyme
Simmer, don't boil.
Keep the liquid at a gentle ripple. If you boil the stew, the muscle fibers tighten and become grainy rather than melting into a tender, soft bite.
The method.
Sear the beef
Pat the beef cubes dry. Heat oil in the Dutch oven over medium-high. Sear in batches; do not crowd the pan. Wait until a dark, mahogany crust forms on all sides before flipping.
Build the base
Remove beef. Add onions to the pot, scraping up the browned bits from the bottom. Cook until softened. Add garlic and tomato paste, stirring for two minutes until the paste darkens.
Dust with flour
Stir in the flour and cook for one minute to remove the raw taste. Pour in wine, scraping the bottom again. Return the beef to the pot.
Simmer
Add stock and thyme. Bring to a boil, then immediately reduce to the lowest setting. Cover and cook for 2 hours.
Add vegetables
Stir in the carrots. Continue cooking, uncovered, for another 45 minutes or until the beef shreds easily with a fork and the liquid has reduced into a thick sauce.
Other turns to take.
Red Wine Reduction
Replace one cup of beef stock with an extra cup of full-bodied red wine for a darker, more intense sauce.
Root Vegetable Heavy
Add parsnips or celery root alongside the carrots for added sweetness and texture.
When it doesn't go to plan.
Always pat the beef dry with paper towels; moisture on the surface creates steam, which prevents the meat from browning properly.
If the stew looks too thin at the end, remove the lid and increase the heat slightly for 10 minutes to reduce the liquid.
Let the stew rest for 20 minutes off the heat before serving; the flavors settle and the sauce coats the meat better.
The ones that keep coming up.
Why did my beef turn out tough?
You likely boiled it rather than simmering it, or the meat didn't cook long enough to break down the connective tissue. If it's tough, keep it on the lowest heat for another 30 minutes.
Can I make this a day ahead?
Yes. Stew is often better the next day as the connective tissues continue to relax and the flavors meld in the refrigerator.
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