This easy beef stew recipe is cooked in the oven for maximum flavor concentration and ultra tender beef. The addition of carrots, potatoes and peas make this a hearty one-pot meal. All you need is some crusty bread and softened butter for a complete dinner.
Beef stew always reminds me of having fall and winter dinners at my Grandma’s. She would make a dish similar to this and I would make sure to fill my bowl with gravy so that I could soak it up with lots of bread!
Stew is definitely a comfort food for me, and with the cold weather here to stay for awhile, now is a great time to whip up a pot. This recipe produced the classic flavors that I always associate with stew, and the meat was beyond tender – absolutely perfect!
Braising the Beef In Water Ideally, you’ll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable. Indeed, even if all you have is chicken stock, it will still be better than water and won’t make your beef stew taste like chicken soup.
Watch the Recipe Video:
How to Make Traditional Beef Stew
Stew, at its core, is just meat and vegetables that have been slow-cooked in liquid. You can use any combination you’d like, but this old-fashioned beef stew contains mostly classic ingredients:
- Beef chuck roast, preferably a cut that is well-marbled (more fat = more tender!).
- Onion and garlic for a big punch of flavor.
- Tomato paste adds a richness to the sauce and the acidity helps to break down and tenderize the meat.
- Flour to thicken the sauce.
- Red wine for additional flavor and body to the sauce.
- Chicken broth. Yes, chicken! Why? If you have homemade beef stock, use it! However, most commercially produced beef broths taste rather fake; chicken broths are much richer and complex.
- Bay leaves and thyme – Aromatics for more flavor!
- Carrots, potatoes and peas are the staple of a traditional stew.
Now, let’s talk about HOW to go about making this stew. When I made the first iteration of this recipe, it was simmered on the stovetop. I mean, it was fine, but it wasn’t oh-my-gosh-fantastic. I wanted fan-freaking-tastic beef stew, so I started experimenting. One of my very favorite stews, Guinness Beef Stew, simmers uncovered in the oven, so I went that route. It was an absolute win again.
You’ll notice that unlike many other beef stew recipes, I don’t sear the meat first. I did this at first, but found that by cooking in the oven uncovered, the exposed meat got a psuedo sear, and, even more importantly, this lets the sauce evaporates a bit, thereby thickening it and concentrating the flavor.
A few quick notes to ensure you make the absolute best stew possible!
- Look for a beef chuck roast that has nice marbling, as it will be more tender. Cut the meat in uniform pieces so it cooks evenly, and don’t cut them too large.
- I like to use a dry red wine for this stew, I usually grab a cabernet sauvignon. Other good options are merlot, pinot noir, or shiraz.
- You can omit the red wine if you don’t drink alcohol; replace with additional broth.
- Feel free to substitute other favorite vegetables if you’d like.
- To make this in a slow cooker, you will ideally sear the meat since you won’t get that exposed heat from the oven. Do that first using a couple tablespoons of oil, then transfer the meat to the slow cooker. Next, saute the onion, garlic and tomato paste as directed below, then deglaze the pan with the wine. Transfer all of that to the slow cooker. Add the broth, bay leaves, thyme, carrots and potatoes and cook on low for 8 to 10 hours. Whisk 1/2 cup flour with 1/2 cup broth and stir into the stew mixture, turn the slow cooker to high and cook for 10 to 15 minutes, or until thickened. Then proceed with stirring in the peas, parsley, salt and pepper to taste.
So there you have it! After many, many attempts at trying to create the most flavorful stew possible with a sauce thick enough to to stand up to multiple dips of bread, I finally nailed it.
Once we hit fall and winter, there is nothing quite better than a big bowl of something warm and hearty, loaded with meat and vegetables, and this beef stew absolutely fits the bill. Enjoy!
Easy Chicken Soup Recipe Made with Bone Broth
FAQ
Is it OK to use chicken broth in beef stew?
What is a substitute for beef broth in beef stew?
Is bone broth better for stew?
What gives beef stew a rich flavor?
Can you cook beef in chicken broth?
However, there may be some dishes where the beef is cooking in broth for hours to make it moist, so cooking beef in chicken broth may be a bad idea as it may hinder the taste of the beef and won’t have that rich beef flavoring that it should.
Which is better, chicken or beef bone broth?
Bone Broths are rich in specific amino acids such as arginine, glutamate (expressed as glutamine), hydroxylysine, hydroxyproline and proline. A maintained level of increased nitric oxide production, produced from arginine, is known to improve cardiovascular health, ensure muscle growth, and strengthen the immune system. Chichen broth (especially its feet part) is the best source of a specific combination of amino acids, known as collagen. Collagen has several potential benefits, including improved skin health and relief of osteoporosis and osteoarthritis symptoms.
Can you replace beef broth with chicken broth?
To replace beef broth with chicken broth, just use equal parts of the chicken broth. You may find the color will be a little lighter for the end result. Here’s one for the vegetarians! Vegetable broth is often used instead of beef broth as it adds extra flavors and is wonderfully versatile for most meals.
Can beef bone broth be used as a substitute?
Many kitchens will already have beef bone broth as it is a regular ingredient in a myriad of meals. If you have searched high and low, through all your cupboards and there is still no sign of beef broth, you’re probably wanting to see if anything else you have can act as its substitute.