Beef Stew

A winter dinner staple, beef stew is the hearty comfort food to make when you need a bowl of stick-to-your-bones, warming goodness. Whether you’re entertaining guests or just looking for a make-ahead meal that will get even better as the week goes on, this recipe is one to keep up your sleeve. My version of this classic—replete with baby potatoes, veggies, and tender beef—gets an extra zhuzh of flavor from tomato paste and Worcestershire sauce. Best of all it cooks up in about half the time of your average beef stew. Here’s everything you need to know to ace it:

What People Are Saying:
"Best stew I've ever had. Not adding flour was...liberating. I never loved stew on the thick side….My guests all made comments that it was the best stew they've ever had." – stl5253

"This was absolutely perfect. I've never made beef stew without a thickening agent and this one did not need any!" – LisaN01518

How To Make Beef Stew

INGREDIENTS

• Beef Chuck: Stew beef requires plenty of internal fat and connective tissue to allow it to turn tender rather than tough over long simmering. Chuck roast has ample quantities of both; plus, it has tons of beefy flavor.
• Onion, Carrots, Celery: This trio of veggies makes up what the French call a mirepoix. It’s the first line of flavor in a vast number of soups, stews, and braises. Cooked in oil until softened, it forms the aromatic flavor base upon which we’ll build our stew.
• Tomato Paste: Tomato paste is a pure umami bomb. I like to cook it until slightly darkened to give it a bit of caramelization that deepens its flavor and adds lovely color to the stew.
• Beef Broth: I stick with low-sodium broth, so I have more control over the salt level in the stew.
• Red Wine: Doesn’t have to be anything fancy. Just choose a dry red that you’d be happy to drink on its own. The wine brings some acidity that balances the richness of the stew.
• Worcestershire Sauce: You won’t taste the Worcestershire, but it’ll be there, working its magic, adding savoriness and amplifying the flavors of the stew.
• Baby Potatoes: These little cuties are great at holding their shape as they cook, and they have just enough starch to thicken the stew without added help from flour.
• Peas: In a stew as robust as this one, peas offer pops of bright, sweet flavor and a bit of textural contrast.

STEP-BY-STEP INSTRUCTIONS

Start by searing the meat on all sides in a little oil in a large Dutch oven. Work in batches to give the beef some space; if crowded, it will steam rather than brown. Ten minutes per batch should be about enough; add a little more oil between batches if the pot looks dry. Browning the beef intensifies its flavor and creates lots of super-flavorful browned bits in the bottom of the pot, which we’ll incorporate into our stew. Transfer the beef to a plate

Next up, cook the mirepoix (onion, carrots, and celery) in the Dutch oven, stirring occasionally, until softened but not browned; season with salt and pepper. Add the garlic and tomato paste and cook until the paste is slightly darkened (a sign of caramelization).

Return the beef along with any accumulated juices (don’t waste them!) to the pot. Add the broth, wine, and herbs and bring to a boil, scraping the bottom of the pot with a wooden spoon to make sure all the browned bits become a part of the broth. Immediately reduce the heat so the stew is at a simmer. Season with salt and pepper. Cover the pot and simmer, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer (boiling the stew will dry out and toughen the beef), until the beef is tender enough that you can easily slide a fork into it. This should take 30 to 45 minutes. If the beef still isn’t tender after 45 minutes, don’t sweat it. Just continue to simmer, adding more broth if needed, until it is fork-tender.

Add the potatoes to the pot and stir to submerge. Cover the pot and simmer until the potatoes are tender throughout, about 15 minutes.

Pluck out the bay leaves and thyme sprigs and discard; their work is done. Add the peas and cook, stirring occasionally, just until warmed through, about 2 minutes; you want to leave them fresh-tasting and with a bit pop.

That's it! Ladle the stew into bowls and top with chopped parsley for color and brightness.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The best cut of meat for beef stew. I prefer beef chuck for a few reasons: It’s cheap, and it gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
• How to thicken beef stew. Some recipes require flour as a thickening agent, but I respectfully disagree. I found that as the soup simmers, the potatoes give off plenty of starch, creating some of the velvetiest broth I've ever had.

What To Serve With Beef Stew

While beef stew is a perfect meal all on its own, I also love it served over al dente egg noodles or even ladled over garlic mashed potatoes. If you’re looking for side ideas, our goat cheese-stuffed rolls, roasted baby carrots, crusty sourdough bread, or a simple arugula salad would all be perfect pairings here.

Storage

This is a recipe that’s almost better the next day—make it the night before, and let the flavors meld together for an extra-flavorful meal the day after. If you have any leftovers (or want to make this meal ahead of time), let the stew cool to room temperature before refrigerating in an airtight container for up to 4 days. Before serving, reheat in a large pot over medium-low heat. If it's particularly thick, loosen it up with some broth or water.