Best easy beef stew recipe: 59 photos
Easy Stovetop Beef Stew
FAQ
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.
The most important key to making stew meat tender is being sure to cook it for a long time. 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.
Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.
The following are some of the best cuts of beef for stewing, yielding meat that's juicy and tender even after long cooking:
- Chuck.
- Bone-in short rib.
- Bohemian (Bottom Sirloin Flap)
- Oxtail.
- Fatty brisket (point or second cut)
- Cross-cut shanks.
Mushy veggies will ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn should be added about ten minutes before turning the burner off.