How to Cook Stew Beef in a Pan So That Its Tender and Delicious

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Perfect Beefiness Stew tin be made from scratch in your slow cooker or on your stove elevation!  This beef stew recipe is thick, hearty, and packed full of tender beef!

This beef stew is a total classic, perfectly cozy on a dank nighttime!  I know yous'll love how like shooting fish in a barrel this dish is to make.  The all-time role about this stew is that it's so thick, bulky, and rich with tons of flavor!  The beef cooks down at a slow simmer in your crockpot or on the stove top, depending on your preference!  When it's finished, it simply melts in your oral cavity!  Nosotros do have a very quick/easy Instant Pot Beef Stew that is one of our near popular recipes on the blog!  But, this one is the ultimate, from scratch, like grandma made that you simply tin't beat.  When making/testing this one, I have to say information technology truly doesn't accept much longer at all than the instant pot version, and you could make this one in your IP too if y'all wanted!

Making Beef Stew Meat Tender:

Beef stewing meat is generally establish at any grocery store/butcher pre-cutting into chunks.  Information technology tin can come from many different cuts of beef, simply most frequently information technology's going to be a tougher cut of meat like beefiness chuck.  If you lot tin can't find pre cubed, y'all can just buy a chuck roast and cut it into bite sized pieces.  A tough cut of meat is perfect for beef stew!  It has lots of connective tissue that really melts right into the meat making it amazingly moist and tender.  The cardinal to having a super tender beef stew, is really to be patient!  On the stove pinnacle, this stew needs to simmer for about one ½ hours total.  In the slow cooker, it will become for a skilful 6-8 hours.

Perfect Stew From Scratch:

1. The first step is to cut up your beef into bite sized chunks (if they aren't already), and so throw them in a basin with flour, salt, and pepper and stir to brand sure all of your meat is well coated.
2. You'll want to use a large heavy-bottom pot or dutch oven and heat up 2 Tablespoons of oil to start.  Y'all'll need to chocolate-brown your beef in 3 batches so that you don't overcrowd your pan.  That way, each piece of meat can get a overnice sear on it.  This will have about iii-five minutes per batch. Make sure to drizzle more oil in the pan if needed between batches. This portion is the "longest" the rest of this recipe is super hands off.
3. Once all of your meat is browned you'll set it aside.  Next, nosotros use butter and cook our onions and garlic for but a couple of minutes until softened.  Stir in your tomato paste for most ane minute to break it up.
4. And then, employ the wine (or goop) to deglaze the pot and get up all of the tasty $.25 that will requite this stew fifty-fifty more season!  After this, information technology's basically "dump and get" because you volition add together in all of the rest of your ingredients to the pot, or dump everything right into your wearisome cooker.  Allow everything simmer to perfection!

Beefiness Stew Tips and Notes:

This recipe calls for cerise wine, and you tin use whatever wine that y'all like best.  I used a Pinot Noir.  Any you do, don't apply the stuff labeled "cooking wine" that yous can observe at the grocery store by the vinegars.  It does not sense of taste adept!  If you prefer, you can skip the wine and only utilise more broth, but, the wine adds some really great depth of flavor!  Don't skip the tomato paste in this recipe and don't substitute it!  You lot need this to add together flavour to the base.  You tin can often find lycopersicon esculentum paste in tubes instead of cans.  I love purchasing it in the tube considering I use what I need, then store it right in the refrigerator for later.  Permit's talk veggies!  I LOVE mushrooms in my stew, information technology's not the same without information technology for me!  But, if yous are not a fan, you can leave them out if you wish.  Also, I know some people similar peas in their stew, no problem, you lot can stir in about 1 cup of frozen peas in the last 10 minutes of cooking time.  Lastly, don't skip the vinegar if you lot don't have balsamic, red wine vinegar works besides, and brand sure that you add together that pinch of sugar!  It doesn't brand the stew sweet AT ALL only it helps to balance out the flavors.

Enjoy!

~Nichole

TO Chocolate-brown THE MEAT:

• ▢ two Tablespoons Olive Oil
• ▢ 2.5 Pounds Beef Stew Meat
• ▢ ¼ Cup All Purpose Flour
• ▢ i teaspoon Salt
• ▢ ½ teaspoon Pepper

FOR THE STEW:

• ▢ 2 Tablespoons Butter
• ▢ ane Large Onion Chopped
• ▢ v Cloves Garlic Minced
• ▢ 1 Tablespoon Tomato Paste
• ▢ i Loving cup Proficient Quality Blood-red Vino
• ▢ half dozen Cups Beef Stock
• ▢ 2 Tablespoons Worcestershire Sauce
• ▢ one teaspoon Balsamic Vinegar
• ▢ ii Bay Leaves
• ▢ 1 teaspoon Granulated Sugar
• ▢ i teaspoon Stale Thyme
• ▢ 3 Big Carrots Cut into ½ inch chunks
• ▢ ane Pound Yellow or Russet Potatoes Cutting into ½ inch chunks
• ▢ 8 Ounces Cremini Mushrooms Cut in Half
• ▢ two Tablespoons Cornstarch
• ▢ 2 Tablespoons Common cold Water

BROWN THE MEAT:

• Heat the olive oil in a large heavy-bottom pot or dutch oven over medium-high heat.

• While the oil is heating upwardly, add the beef stew meat to a large mixing basin and sprinkle over the flour, salt, and pepper and stir to glaze.

• Working in three batches, add ⅓ of the meat to the pan and sear, turning with tongs until browned on all sides for about iv-5 minutes per batch. Set all of the meat aside on a make clean plate.

FOR THE STEW STOVE TOP:

• Reduce the stovetop oestrus to medium

• Add the butter to the pot along with the chopped onion, cook, stirring occasionally for two-3 minutes until softened.

• Add in the garlic and melt, stirring constantly for 30 seconds. Then, stir in the tomato paste and melt for one more minute.

• Pour the red vino into the pot and use a wooden spoon to scrape upward any browned bits from the bottom of the pan.

• Cascade in the beefiness stock, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and return the seared beefiness to the pot. Stir to combine.

• Reduce the heat to low (medium-low), comprehend and simmer for 60 minutes until the beefiness ins becoming tender.

• After 60 minutes, stir in the carrots, potatoes, and mushrooms.

• Cover and simmer for 30 more minutes until vegetables are tender.

• If desired for a thicker stew, whisk together the cornstarch and cold water in a small bowl, then whisk into the stew for 1-2 minutes until thick.

FOR THE STEW SLOW COOKER:

• Brown the meat as directed above and place in the bottom of a six quart or larger slow cooker.

• Follow directions 1-four from the stove meridian version, then add all of the remaining ingredients to the slow cooker with the meat.

• Cover and melt on low for 6-eight hours until meat is tender.

• During the last 30 minutes of cooking fourth dimension, plough the slow cooker up to Loftier.

• Whisk together the cornstarch and cold water, then whisk into the stew and allow to simmer for 30 minutes.

NOTE ON VEGETABLES:  If y'all don't like mushrooms, they can be left out of the recipe.  You can besides add together in 1 loving cup of frozen peas if desired during the concluding x minutes of cooking.

NOTE ON Vino:  Use a red vino that you like to drink in this recipe.  If yous aren't sure what kind to get, I recommend Pinot Noir.  Yous can likewise skip the wine if necessary and just use more beef stock.

Note ON BEEF STOCK:  Stock is best in this recipe for the all-time flavor.  You can apply broth if necessary.

Serving: 1.5 Cup | Calories: 340 kcal

Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and blistering began over a decade ago, and she specializes in easy recipes with big flavor that the whole family will love! Read more about Nichole hither.

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