Old Fashioned Beef Stew Recipe (2024)

FAQs

What is the secret to good stew? ›

For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

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.

The secret to tender beef stew lies in slow braising short ribs and marbled chuck roast in a red wine and beef broth. This gentle simmer transforms the meat into incredibly tender pieces that practically fall apart with a fork. Tender root vegetables, like carrots and potatoes, complete this hearty dish.

The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable

Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.

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.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker.

Since any salt sprinkled on meat just before stewing it dissolves into the cooking liquid, from a seasoning perspective it doesn't matter if you sprinkle the salt directly on the meat or add it to the stewing liquid.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

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.

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.

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.

SIMMER & STEW

Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on.

Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common.

Luckily, long ago I discovered a budget-friendly and simple pantry ingredient that takes my beef stew to the next level. 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.

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.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.