Hearty Beef Stew Recipe (2025)

FAQs

What is the secret to good stew? ›

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours. 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.

The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.

Use paprika to add rich flavor and coloring to beef stew

You can season beef using a dry rub or adding it to a marinade. Adding paprika to hot oil will intensify the flavor and enhance the aroma of the stew. Smoked paprika, or Spanish paprika, is a luxurious spice due to its scent, vibrant color, and flavor.

Flemish Beef and Beer Stew (Carbonnade Flamande)

Fish sauce, soy sauce, peanut butter, anchovies, Worcestershire, maggi all add extra depth.

Use cornstarch to thicken your stew towards the end of cooking, as cooking it for a long time can break down the starch and your stew will thin out again.

Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work. Stir them in gently and immediately return the pot to the oven for the final hour of cooking.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.

Bring to a boil, then cover and braise in the oven for 2 hours. After 2 hours, add the carrots and potatoes. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

What is the best tenderizer for stew beef? ›

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Don't Stew the Stew Too Long Either

It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all. Your beef will be tough if you don't cook it enough and it will be tough if you cook it too much. It's just science, take it from us!

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

How to Substitute Tomato Sauce or Puree for Tomato Paste. You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

Onions: The stew's foundation flavor is savory thanks to the onions. They give the food more flavor and depth. Celery: Celery gives the stew a little herbaceous flavor and a little crunch. It goes really nicely with the steak and the other veggies.

Sear the meat well.

Searing meat takes a long time, and it's tempting to skip it. Don't. Searing the meat until it develops a dark brown crust and a sticky “fond” starts to glaze over the bottom of the pan are both key to creating the kind of rich, caramelized flavors that make stews irresistibly good.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.