What's the best cut of beef for making stew?

Chuck roast is the top choice for beef stew. It's tough but gets tender when slow-cooked. This makes it rich in flavor and soft to the bite. Choose well-marbled pieces for extra moisture.

Can I make beef stew in a slow cooker?

Yes, slow cookers are great for beef stew. Brown the meat first for deeper flavors. Then, put it in the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until it's tender.

How can I thicken my beef stew?

You can thicken beef stew in several ways. Use flour or cornstarch to make a slurry, add a roux, or simmer uncovered. My favorite is mixing cornstarch with cold water and stirring it in during the last 30 minutes.

How long can I store beef stew in the refrigerator?

Beef stew can be stored in the fridge for 3-4 days. Cool it down before refrigerating. Always reheat to 165°F to stay safe.

Can I freeze beef stew?

Yes, beef stew freezes well! Store it in freezer-safe containers. It lasts up to 3 months. Thaw in the fridge and reheat gently, adding broth if it's too thick.

What are some good side dishes to serve with beef stew?

Serve beef stew with crusty bread, creamy mashed potatoes, or rice. A green salad or roasted veggies also pair well, balancing the stew's rich flavors.

How can I make my beef stew gluten-free?

For gluten-free stew, use cornstarch or arrowroot powder instead of flour. Choose gluten-free broth and tamari if needed. Always check labels for gluten.

What herbs work best in beef stew?

Thyme, rosemary, and bay leaves are great in beef stew. Use fresh thyme and a bay leaf during cooking. Garnish with parsley for a fresh touch.

Beef Stew Recipe: 5 Amazing Methods for Perfect Results

Description

The ultimate comfort food recipe featuring tender beef chuck roast, hearty vegetables, and rich broth. Perfect for cold weather and family gatherings.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes

4 cups beef broth

1 large onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

3 medium carrots, chopped

2 celery stalks, sliced

2 russet potatoes, cubed

Salt and black pepper to taste

1 cup frozen peas (optional)

2 tablespoons olive oil for browning

1 teaspoon fresh thyme

2 bay leaves

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Instructions

1. Pat beef cubes dry and season with salt and pepper

2. Heat olive oil in Dutch oven over medium-high heat

3. Brown beef cubes in batches, about 3-4 minutes per side

4. Remove beef and set aside

5. Sauté onions in same pot until translucent, about 5 minutes

6. Add garlic and cook for 1 minute until fragrant

7. Stir in tomato paste and cook for 2 minutes

8. Return beef to pot and add beef broth

9. Add thyme and bay leaves, bring to boil

10. Reduce heat to low, cover and simmer for 1.5 hours

11. Add carrots, celery, and potatoes

12. Continue cooking for 45-60 minutes until vegetables are tender

13. Add frozen peas in last 10 minutes if using

14. Remove bay leaves before serving

15. Taste and adjust seasoning as needed

Notes

Chuck roast is the best cut for tender, flavorful stew

Can be made in slow cooker: cook on low 7-8 hours or high 4-5 hours

For pressure cooker: cook 35-45 minutes at high pressure

Stew improves in flavor overnight – great for meal prep

Can be frozen for up to 3 months

Add acid like balsamic vinegar for enhanced flavor

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 8g
Sodium: 890mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg