how long should i cook beef stew

Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry.

I have something slightly controversial to say but I’m just going to say it: I dislike — nay, loathe — chunky beef stew.

The aversion is a result of being served a few too many pot roasts with dry meat and soggy vegetables as a kid (sorry Mom!) Unfortunately beef stew became guilty by association and was lumped into the “hard pass” recipe category for many years.

Thrilled to say we’ve got a work around and that the ingredients in my Stove Top Beef Stew are not only easily scooped up with a spoon (keep your knives, pot roast!) but melt in your mouth tender. This version of beef stew is really a beef and vegetable-studded gravy that’s perfect for draping over a bowl of creamy mashed potatoes.

Get ready to replace your old beef stew recipe with this new go-to that’s cooked on top of the stove instead of in the oven!

Watch How to Make It

Stove Top Beef Stew is finely chopped veggies and dried herbs sauteed with bite-sized pieces of stew meat before braising the afternoon away in beef broth thickened with butter and flour. It is TO DIE FOR and just the thing to tuck into on a cold afternoon or evening.

Long time readers may recognize this recipe as Ben’s Beef Stew – it just got a photo upgrade is all! I credit my husband Ben with the ingenious idea of turning Beef Stew, classically made with big hunks of beef and large chunks of carrots and potatoes (which again, I just cannot) into this luscious, gravy-type dish.

Can you say UPGRADE?!

Choosing Meat for Beef Stew

Pick up the beef chuck packaged as “beef for stew” to save yourself the time and effort of trimming and cutting up a whole roast. I still find I need to cut some of the larger pieces down to be bite-sized, but let the butchers do the hard part.

The Best Stovetop Beef Stew

There are so many methods out there for creating beef stew but I believe it’s important to start at the beginning. This classic beef stew recipe is made the old-fashioned way, cooked slowly in one pot on the stove until the sauce is rich and thick and the beef and veggies are fork tender.

If you’ve tried my Instant Pot Pot Roast you know I do something a bit unique with the seasonings which makes a huge difference in the result. I do something similar in this recipe. And, if you love your pressure cooker, you can try my Instant Pot Beef Stew.

how long should i cook beef stew

The ingredients are the usual suspects – beef chuck roast, baby potatoes, celery, carrots, frozen peas, onion, garlic, and a little fresh Italian parsley. You’ll also need an assortment of dry seasonings (detailed below).

Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry.

FAQ

Is beef stew better the longer you cook it?

Chuck meat is your best bet for beef stew, but it’s also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

How to cook beef stew meat so it is tender?

Simmering the stew with the lid ON allows the connective tissues in the beef to break down. Removing the lid then continuing to simmer with it OFF allows the beef to finish becoming tender and thicken the broth.

How do you know when stewing beef is done?

You’ll know it’s done when the beef is fork-tender.

Can you slow cook beef stew too long?

Yes, it is possible to overcook beef stew in a slow cooker. If the stew is cooked for too long, the meat can become dry and tough, and the vegetables can turn mushy.

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