how to cook a beef stew

Cook the beef and onions until browned. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

This Classic Homemade Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.

This simple and healthy beef stew recipe can easily be made in an instant pot, slow cooker, in the oven, or on a stovetop. We will be showing you the different ways to cook up this delicious homemade beef stew so you can make it whichever way is more convenient. Enjoy tender, melt in your mouth beef chunks with soft comforting potatoes and carrots. We assure you that this will be the best beef stew recipe you will ever have!

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I like to use the paper bag method for dusting meat. Put flour and seasonings and meat, chicken, etc in paper bag, fold closed and shake. One less utensil to clean and even coating.

Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor.

After browning the beef sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.

Okay People, this is “Old Fashioned Beef Stew” and its exactly how my Mom made it and How Ive made it for 45 years. Flouring your meat before browning actually adds flavor to the stew. There are tons of beef stew recipe out there, but this is authentic “Old Fashioned”!

If youre complaining about blandness, red wine, a bit of Worcestershire or even some harissa can help liven it up. Also, homemade peasant bread or even some store bought parker house rolls are a wonderful accompaniment. This is exactly my mothers go-to recipe for beef stew. Shes gone now, but I would give anything to eat this with her one more time.

This was delicious. I cubed a chuck roast which was cheap and flavorful (removing all excess fat). I added some worchestershire sauce and ketchup at the end to add umami (flavor). After cooking I separated the solids and boiled the liquid a bit to reduce and concentrate, then whisked in a slurry of flour and water to thicken before recombining with meat and veggies. This stew is a one pot meal. It doesnt require rice or noodles because of the large amount of potatoes.

I think many of the negative comments were from people who have no idea what an old time stew tasted like. They probably have McDonalds taste buds and there is no changing that. This was a wonderful stew. With that said I also added to it. My choice was worcester sauce from my Brittish background. Adapting a recipe to fit your own taste is a normal procedure. Perhaps if some of these who commented threw in a Quarte pounder they would have felt differently.

Two great Irish cooks rated this the best beef stew they ever tasted. Its a keeper in our home.

Excellent. Added thyme. Sauteed the chopped onions. Used olive oil. Substituted gold potatoes for the bakers. Added about 1/2 t. Worcestershire sauce and some ketchup…good additions. Should include a beef bone in the cooking.

Julia Childs recommends just browning the meat in oil without flour. Then make the stew as shown here. She thickens the gravy at the end by adding millers butter (half butter and half flour) rolled into little balls, one at a time, until its as thick as you like. I agree with her.

Sautéed onion and a shallot, added to deglazed pot with browned meat and a few sprigs of thyme. Added 2 T tomato paste, more pepper, shot of Worcestershire sauce and peas at the last…as my mother always did. Excellent stew. I will make it again.

For this stew (and all others Ive made), I like to use beef shank – lots more marbling than chuck, and just melts in ones mouth after an hour or so of slow simmering. I also throw the bones in (along with marrow) to add flavor. If youre making a big pot, shank is about half the price of chuck!

This was delicious, though I made a few alterations. Like others, I added more herbs (thyme, rosemary, herbs de Provence, Basil, ground all spice). I chopped up the onion & along with a few table spoons of oil and tomato paste,I microwaved it with the herbs in a bowl for about 1 minute on high (a trick I learned from Cooks Illustrated slow cooker recipe book) & then I added this mixture to the pot at the start of step 2 above. Cooked the meat much longer, a/b 5 hrs before adding veggies.

save money and use beef chuck instead of ribeyes/filets. get an intact chuck roast from the butcher, not pre-cubed “beef for stew”. Cut the meat up yourself into small cubes. Ribeyes are for grilling, or broiling, not stew. The collagen breaks down nicely and the chuck meat transforms wonderfully. Of course, if youre wealthy, do as you wish.

Loved this. Doubled the wine & reduced the beef broth. Sprinkled in Herbes de Provence as per another reviews suggestion. Im normally a high-intensity spice seeker but found this dish flavorful and tender in its classic-ness.

Very yummy and comforting. Needed to add a slurry to thicken it up a bit. And this is great , but a 5 star would be the top 5% of what I have made. Again, great, but not top 5%.

YUM! From the comments…use chuck, double the meat. Cook meat in balsamic vinegar/oil…meat out, throw in onions, 5 garlic gloves, shallot, one full TB (yes) Herbs de Provence, 2Tbs tomato paste. Cook it down. Half wine and half broth back in pot with meat. This cooked almost 45 minutes longer but oh…savory sauce and tender meet. Home run! Even I can make this!

I added garlic with the onions, tomato paste (as recommended and in the amount recommended by another commenter), and added thyme and rosemary. I also added button mushrooms because I love mushrooms. This was absolutely delicious and tasted like the perfect old-fashioned beef stew. My dog won’t stop drooling when I eat it. Same, dog, same. I pick out bits of beef, carrot, potato, and mushroom for him but he does not get a bowl because of the wine. My dog and I both highly approve.

Only thing I did different was add some Worcestershire at the end.

if you make bouquet Garni of thyme, rosemary & sage and put in in pot with this recipe, you will have an unbelievably flavorful beef stew

Sauté function Instant pot then 30 minutes high pressure, 15 minutes slow release. Too much liquid, reduce by 3/4 cup next time.

Can this be done in a slow cooker?

There is so much salt in the broth, no need for more..

I made this exactly as described. Delicious!

Didn’t chop onions. Sliced them into quarter lengths and then caramelized them after taking beef out of the pan.

I followed other’s recommendations per my own taste preference – sautéed bacon to render fat for the searing of the meat, sautéed onions & carrots after the meat, extra wine, used cornstarch instead of flour (GF), thyme, garlic and rosemary for seasonings. No doubt I would have enjoyed the recipe as written. I also used “beef stew” from Whole Foods as it was on sale and worked great.

I roast a head of garlic, smoosh the cloves into a paste, and add that. I also caramelize two yellow onions and add those. Reserve 1/4 fresh chopped onion to saute. Herbs de Provence and smoked paprika are a must. Double the wine 🙂 I like the idea of adding tomato paste, will try that. I want to try a vegetarian version with vegetable broth, rutabaga or parsnips, peas, and maybe butternut squash — would prob add vegan Worstershire for the deeper flavor that meat gives + a roux to thicken.

I made this stew a 2nd time for a large family dinner last night. The 1st time, followed the recipe exactly. In my opinion, this is a fine basic stew but needs additions to prevent it from tasting bland. For the 2nd iteration, I tripled the recipe for our group. For a more robust sauce, after browning the beef batches and deglazing the pan, I included 2 teaspoons of worcestershire sauce and an extra 1/2 teaspoon of thyme to the liquids. Instead of raw onion, I caramelized it first. Much better!

add tomato paste and some herbs

I put celery chunks in mine as well. I serve it with egg noodles.Private notes are only visible to you.

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How long to cook beef stew in an instant pot

Once you’ve sauteed the veggies and browned the beef and you are ready to close the lid of the instant pot, it takes about 30-35 minutes on HIGH for the stew to cook through and become tender.

Cook the beef and onions until browned. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

FAQ

How do you cook beef stew so it’s tender?

This can be achieved by simmering the stew on low heat for a long period, either on the stovetop, in a slow cooker, or in the oven. The low and slow cooking technique allows the collagen in the meat to break down, resulting in tender and juicy meat.

What is the cooking method for stew?

This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.

Do you cook stew meat before you put it in the stew?

Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!

Is it better to cook stew on stove or in oven?

Cooking a stew in an oven generally results in slower, more even cooking, while cooking on a stove is faster and may require more frequent stirring. Oven cooking can lead to tender, flavorful dishes, while stove cooking is quicker but may require more attention to prevent burning or sticking.

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