Stovetop Beef Stew: A Simple and Delicious Recipe

Ah, stew. The mere mention of the word conjures up images of warmth, comfort, and hearty, satisfying meals. There's something truly magical about a big pot of stew bubbling away on the stove, filling the house with its delicious aroma. And when it comes to stews, beef stew reigns supreme for me. It's a classic for a reason - it's incredibly versatile, easy to make, and always a crowd-pleaser.

Over the years, I've tried countless variations of beef stew recipes, experimenting with different cuts of meat, vegetables, and flavour combinations. But there's something about the simplicity of a classic stovetop beef stew that always draws me back. It's a recipe that's passed down through generations, with each family adding their own unique twist. And for me, it's a dish that brings back fond memories of cozy evenings spent with loved ones, gathered around the table, sharing laughter and stories.

So, today, I'm going to share my go-to recipe for a simple and delicious stovetop beef stew. It's a recipe that's been honed over time, incorporating the best of what I've learned and incorporating elements that have become staples in my kitchen. This recipe is perfect for a weeknight meal, a weekend gathering, or a chilly evening when you just want something warm and comforting.

(Part 1) Choosing the Right Beef

The heart and soul of any beef stew is, of course, the beef itself. And when it comes to choosing the right cut, I find that a good chuck roast or a piece of shin beef is ideal. These cuts are full of flavour and become incredibly tender after a long, slow simmer. They're also known as "tough cuts" because they have more connective tissue, but that's what makes them perfect for stewing! The long, slow cooking breaks down that connective tissue, resulting in a rich, flavourful, and melt-in-your-mouth texture.

You could also use a blade steak, or even a brisket, if you fancy a bit more fat and a richer flavour. Just keep in mind that these cuts might require a bit more cooking time to achieve that melt-in-your-mouth texture.

Understanding the Different beef cuts

It's important to understand the difference between different cuts of beef. If you're looking for the most tender, melt-in-your-mouth stew, choose a cut that's been graded as "select" or "choice" by the USDA. These cuts have more marbling, which means they'll have more fat that breaks down during cooking, resulting in a more tender stew.

However, if you're looking for a more budget-friendly option, a "standard" or "commercial" grade will do just fine. Just remember that these cuts may be a bit tougher, so you'll need to cook them for a longer time. You might also find that they have less marbling, leading to a leaner stew, but you can always compensate for this by adding a bit of extra fat, like butter or olive oil, to your pot.

Here's a quick rundown of the cuts I mentioned:

• Chuck roast is a classic choice for stew. It's full of flavour and has a good amount of marbling. It's also relatively affordable. You can find it either boneless or with the bone in; the bone adds extra flavour to the stew, but it's not essential.
• Shin beef is another great option for stew. It's a leaner cut of meat, but it becomes incredibly tender after a long simmer. It's also a great source of protein.
• Blade steak is a relatively inexpensive cut of meat that's perfect for stew. It has a good amount of fat, which adds flavour and tenderness. It's often sold in thin strips, so you might need to trim the fat and cut it into larger chunks.
• Brisket is a tough cut of meat, but it's full of flavour. It's best cooked low and slow for a long time to break down the tough connective tissue. If you're using brisket, I recommend cutting it into smaller chunks to ensure even cooking.

If you're unsure about what cut to use, ask your butcher. They'll be able to recommend the best cut for your needs and budget. They can also help you trim the meat and cut it into appropriate pieces.

(Part 2) Preparing the Beef

Once you've chosen your beef, it's time to prepare it for cooking. Start by trimming any excess fat. This will help to prevent the stew from being too greasy. Don't worry about removing all the fat, though. Some fat is essential for flavour, as it renders during cooking and adds richness to the broth.

Now, here's where I have a little tip. Don't be afraid to cut the beef into larger chunks. You don't need to get super precise with this; just make sure the pieces are roughly the same size. This will help ensure even cooking and prevent some pieces from becoming overcooked while others remain tough. You can always break down the larger pieces later in the cooking process if you need to.

After trimming and cutting your beef, it's time to season it. I use salt, pepper, and a little bit of smoked paprika. The paprika adds a lovely smoky depth of flavour that complements the beef beautifully. You can also add other spices to your liking, like garlic powder, onion powder, or even a touch of cayenne pepper for a bit of heat. I like to rub the spices directly onto the beef, making sure to coat each piece evenly. This will ensure that the spices adhere to the meat and infuse their flavour during cooking.

(Part 3) Creating the Base of the Stew

Now that the beef is prepped, it's time to start building the base of our stew. This is where the magic really begins. Start by heating a good glug of olive oil in a large, heavy-bottomed pot. Make sure the pot is big enough to comfortably hold all your ingredients and allow for some room for the liquid to bubble without overflowing. A dutch oven is ideal for this recipe, but a heavy-bottomed stockpot will work just as well.

Once the oil is hot, add the beef to the pot and sear it on all sides. This will give the beef a beautiful brown crust and add incredible depth of flavour to your stew. The browning process creates what we call the "Maillard reaction," a chemical reaction that produces hundreds of flavour compounds. You want to cook the beef until it's nicely browned, but don't overcook it. Just a few minutes on each side is all you need. If you overcrowd the pot, the meat will steam instead of sear, so it's best to cook it in batches if necessary.

Once the beef is seared, remove it from the pot and set it aside. You'll be adding it back later, but for now, it's time to focus on the veggies.

(Part 4) The Vegetable Ensemble

Ah, the vegetables! This is where you can really let your creativity run wild. My go-to for a classic beef stew is a combination of carrots, potatoes, and onions. The carrots provide sweetness and a vibrant colour, the potatoes add heartiness and texture, and the onions contribute depth and complexity. But feel free to experiment with other vegetables like celery, parsnips, mushrooms, or even turnips. The beauty of stew is that you can add whatever you like, and it will taste delicious.

Chopping Tips

I like to cut my vegetables into roughly the same size pieces so they cook evenly. This ensures that everything is tender and ready to eat at the same time. You can chop them into large chunks, or you can cut them into smaller pieces, depending on your preference. However, I recommend keeping the pieces relatively large to maintain their texture and prevent them from dissolving into mush during cooking.

Add the chopped vegetables to the pot and cook them over medium heat, stirring occasionally, until they start to soften and become slightly caramelized. This will take about 5-7 minutes. The caramelization adds another layer of flavour to the stew and enhances its overall complexity.

(Part 5) Adding the Liquid

With the vegetables softening, it's time to add the liquid to our stew. This is where the magic happens, so choose your liquid carefully. I love using a combination of beef broth and red wine. The beef broth adds a rich, meaty flavour, while the red wine adds a hint of sweetness and acidity. The combination creates a beautiful balance of flavours that complements the beef and vegetables beautifully.

You can also use chicken broth or even water if you prefer. However, I highly recommend using at least some beef broth for its rich, meaty flavour, and a splash of red wine for its added complexity.

Pour the liquid into the pot, making sure to scrape up any delicious bits that have stuck to the bottom. It's those little browned bits that give the stew its depth of flavour. Bring the liquid to a simmer, then add the seared beef back into the pot.

(Part 6) Slow and Steady Simmering

Now that all of our ingredients are in the pot, it's time to let them simmer slowly and patiently. This is the crucial part of the process where the flavours meld together and the beef becomes incredibly tender. You want to simmer the stew over low heat, covered, for at least 2 hours, or even longer if you have the time.

The longer you simmer the stew, the more tender the beef will become and the more complex the flavours will develop. This is the essence of slow cooking: allowing time for the ingredients to break down and create a symphony of flavours.

While the stew is simmering, you can check on it every now and then to make sure it's not sticking to the bottom of the pot. If it starts to look dry, you can add a little more liquid, but be careful not to add too much. You don't want the stew to become too thin. The ideal consistency should be thick enough to coat the back of a spoon, but still allow for the vegetables and meat to move freely.

(Part 7) The Finishing Touches

After a couple of hours of simmering, your beef stew should be ready. The beef should be falling apart tender, and the vegetables should be soft and flavorful. But don't just serve it straight away. There are a few finishing touches that will take your stew to the next level.

Adding Herbs and Spices

I like to add a handful of fresh herbs, like thyme, rosemary, and parsley, to my stew right before serving. These herbs add a beautiful aroma and a touch of freshness that really elevates the flavour of the stew. You can also add a pinch of dried herbs, like oregano or basil, if you prefer.

For an extra kick of flavour, I often add a tablespoon of tomato paste to my stew. Tomato paste adds a rich, umami flavour that really elevates the stew. It also helps to thicken the broth slightly, creating a more satisfying texture.

Finally, taste your stew and adjust the seasoning as needed. Add a pinch more salt, pepper, or herbs, if necessary. You want the stew to be well-seasoned, but not overly salty or spicy. The flavour should be balanced and harmonious, with each ingredient complementing the others.

(Part 8) Serving the Stew

Now that your beef stew is ready, it's time to serve it up. I love to serve my stew with a crusty bread, like a baguette or a sourdough loaf. The bread is perfect for soaking up all the delicious juices from the stew. It also adds a satisfying textural contrast to the soft, tender beef and vegetables.

You can also serve your stew with a dollop of sour cream or a sprinkle of grated cheese. The creamy richness of sour cream or the sharp tang of cheese adds another dimension to the flavour of the stew. I love to add a little bit of horseradish cream to my stew for a bit of a kick. The horseradish provides a spicy contrast to the sweetness of the carrots and the richness of the beef.

Table Setting

To create a lovely presentation for your stew, serve it in individual bowls, making sure to ladle in some of the flavorful broth and tender vegetables. Don't forget a generous portion of beef for each serving! This way, everyone can enjoy a balanced and satisfying meal.

And, of course, no meal is complete without a bottle of your favourite beverage. I find a full-bodied red wine, like a Cabernet Sauvignon or Merlot, pairs perfectly with a hearty beef stew. The tannins in the red wine complement the richness of the beef and the warmth of the spices.

(Part 9) Storage and Reheating

If you have any leftover stew, it will keep well in the fridge for up to 3 days. Just let it cool completely, then transfer it to an airtight container. This will prevent the stew from absorbing odours from other foods in the fridge and keep it fresh and flavorful.

You can also freeze the stew for up to 3 months. To freeze, transfer the cooled stew to a freezer-safe container, leaving about an inch of space at the top for expansion. This will prevent the container from overflowing when the stew expands during freezing.

To reheat the stew, you can either do it on the stovetop over low heat or in the microwave. If you're reheating it on the stovetop, add a little bit of water or broth if it's too thick. The heat will help to rehydrate the stew and prevent it from becoming dry. If you're reheating it in the microwave, heat it in intervals, stirring in between, to ensure that it heats evenly. Overheating can lead to uneven cooking and a rubbery texture, so it's best to reheat gently and in stages.

(Part 10) Variations and Experimentation

This recipe is just a starting point. Don't be afraid to experiment with different vegetables, spices, and herbs. You can also add other ingredients to your stew, like mushrooms, barley, or lentils. These additions can add texture, flavour, and nutritional value to your stew.

Here are a few ideas for variations:

• Spicy Beef Stew: Add a teaspoon of chili powder, a pinch of cayenne pepper, and a few chopped jalapeno peppers to your stew for a kick of heat. This variation is perfect for those who like a little spice in their meals.
• Beef and Mushroom Stew: Add a pound of sliced mushrooms to the stew along with the vegetables. The mushrooms add a delicious earthy flavour and a satisfyingly chewy texture. You can use any type of mushrooms you like, but I prefer cremini or portobello mushrooms for their robust flavour.
• Beef Stew with Barley: Add a cup of pearl barley to the stew along with the vegetables. Cook the stew for an additional 30 minutes, or until the barley is tender. The barley adds a hearty texture and a slightly nutty flavour. It's also a great source of fiber and protein.
• Beef Stew with Lentils: Add a cup of lentils to the stew along with the vegetables. Cook the stew for an additional 30 minutes, or until the lentils are tender. Lentils add a protein boost and a satisfyingly chewy texture. You can use any type of lentils you like, but brown or green lentils are good choices because they hold their shape well during cooking.

The beauty of stew is that it's incredibly adaptable. So get creative and have fun with it. You can add your favourite vegetables, spices, and herbs to create a truly unique and delicious stew.

(Part 11) FAQs

Here are some frequently asked questions about making beef stew:

I hope this recipe inspires you to make your own delicious beef stew. It's a simple yet satisfying dish that's perfect for any occasion. So grab your ingredients, put on some music, and enjoy the process of creating a warm and comforting meal. Happy cooking!