It’s time to make beef stew with one of my favorites recipes. I love my meaty red stew that I make so often that I even have a go-to label for it. Now, if you are feeding a crowd, or simply want to make your house smell heavenly as you’re making it, start with the recipe below.
Meats To Use In Beef Stews
You can use any red meat or mix and match it with a beef chuck. I’m a big fan of shoulder cuts, such as the bone-in sirloin, rump steak and chuck eye. These are the bigger boneless steaks. Another good choice is to use stewing beef, which is cut from the chuck and round. Other good choices are grass-fed or local beef.
Can I Combine Pumpkin or Squash Into Beef Stew?
When the beef stew is finished, give it a taste. Mix it into the stew if you’ve got some roasted pumpkin (steamed, pureed or mashed). If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness, chili powder, or smoked paprika spice and depth.
Should I Brown Stew Meat First?
Yes! If you brown the meat before adding your liquid, the meat absorbs more flavor from the flavor of the browned stew stock, while still offering a delicate flavor from the meat.
Even if you don’t brown your meat, you’ll still want to brown your carrots. The browning process is also a perfect opportunity to salt the stew to complement the flavor of the meat and veggies.
How To Make Beef Stew Moist
You add vegetables like carrots and potatoes to beef stew for extra flavor and texture. Carrots add sweetness, and potatoes add a unique flavor and texture that not many stews have. For both, cut the potatoes into medium-sized chunks and leave the carrots whole.
Beef Stew Recipe
- 2 tbsp olive oil
- 2 lbs sirloin steak diced
- 1 tsp Kosher salt
- 1 tsp freshly black pepper
- 1 medium sweet onion diced
- 2 carrots diced, peeled
- 2 celery diced
- 4 garlic cloves minced
- 8 oz mushrooms halved
- 3 tbsp all-purpose flour
- 3 tbsp tomato paste
- ½ cup dry red wine
- 3 cups beef stock
- 5 springs fresh thyme
- 3 bay leaves
- 1 large potato diced
- 2 tbsp fresh parsley leaves chopped
- Heat olive oil in a pot over medium heat. Season the steak with salt and pepper. Place steak in pot until browned, around 7 minutes. Repeat for other steaks. Then set aside.
- Add onion, celery, and carrots. Cook and stir for 4 minutes.
- Add in mushrooms and garlic, stir again for 3-4 minutes.
- Add flour and tomato paste, stir for 2 minutes.
- Stir in red wine, beef stock, thyme, and bay leaves. Add in steak and bring to a boil. Reduce heat and simmer for 25 minutes.
- Stir in potato, simmer until stew thickens, usually another 20 minutes. Remove thyme and bay leaves, stir in parsley or chives, and season with salt and pepper.
Get the latest recipes, reviews, & more!
Join our TOP FOOD priority list to keep up with the latest news, recipes, reviews & more! Get Inspired & be inspiring.