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How to make beef stew

To make beef stew, start by browning the beef for deeper flavor. Cut beef chuck (or stew meat) into 1–2 inch cubes, pat dry, and season with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat, then brown the beef in batches (don’t crowd). Remove the beef and set aside. In the same pot, sauté

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  1. How to Make Beef Stew (En-US)

    To make beef stew, start by browning the beef for deeper flavor. Cut beef chuck (or stew meat) into 1–2 inch cubes, pat dry, and season with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat, then brown the beef in batches (don’t crowd). Remove the beef and set aside. In the same pot, sauté chopped onion, then add minced garlic and tomato paste (optional). Stir in flour (optional, for thickening) and cook briefly. Add broth (beef stock), scraping up browned bits. Return the beef, add bay leaf, and simmer gently until the beef is tender—about 60–90 minutes. Add vegetables in stages: carrots and celery can go in after about 45–60 minutes; potatoes typically go in during the last 30–45 minutes so they don’t break down. For extra flavor, add thyme or rosemary. Taste and adjust salt and pepper. If you want a thicker stew, simmer uncovered longer or add a slurry (1–2 tsp cornstarch mixed with cold water). Serve hot.

  2. Quick Ingredients Guide

    Common ingredients: beef chuck, onion, garlic, carrots, celery, potatoes, tomato paste (optional), bay leaf, thyme/rosemary, beef broth/stock, and optional flour or cornstarch for thickness. For richness, you can add a splash of red wine (cook off for 2–3 minutes) or Worcestershire sauce.

  3. Professional-care note (health)

    If you have dietary restrictions (e.g., low-sodium, kidney disease, or diabetes), consider using reduced-sodium broth and portioning starchy vegetables like potatoes. For food safety, cook beef stew to a safe internal temperature (typically 145°F/63°C minimum for beef, with longer simmering for tenderness) and refrigerate leftovers within 2 hours.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use a slow cooker?

Yes. Brown the beef first, then cook on LOW for 7–9 hours (or HIGH for 4–5 hours). Add potatoes in the last 1–2 hours.

How do I thicken beef stew?

Simmer longer to reduce, or use a cornstarch slurry (stir in and simmer 1–3 minutes). You can also thicken with flour after sautéing aromatics.

What’s the best cut of beef?

Chuck roast or stew meat is ideal because it becomes tender with long, gentle cooking.

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