Beef stew is a comforting classic. It warms you on cold days. This recipe uses beef broth for rich flavor. You will create tender beef and hearty vegetables. Follow these steps for success.
Beef stew dates back centuries. It started as a way to use tough cuts of meat. Slow cooking breaks down the collagen. This makes the beef melt in your mouth. Beef broth adds depth without extra work.
This guide walks you through every step. You need basic ingredients. The process takes about 3 hours total. Most of that is simmering time. Hands-on work is just 30 minutes.
Gather these ingredients for 6 servings:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth (low-sodium preferred)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 potatoes, peeled and cubed
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup red wine (optional, for deglazing)
- Fresh parsley for garnish (optional)
These items make a balanced stew. Beef chuck is ideal. It has enough fat for flavor. Potatoes thicken the broth naturally.
Prep Your Ingredients
Start with the beef. Pat the cubes dry with paper towels. This helps browning. Season with salt and pepper.
Chop vegetables while the beef sits. Dice the onion into small pieces. Slice carrots and celery into 1/2-inch rounds. Cube potatoes to match the beef size. Mince garlic finely.
Measure out spices and broth. Keep tomato paste and Worcestershire sauce handy. Prep work takes 15 minutes. It keeps cooking smooth.
Sear the Beef
Heat oil in a large Dutch oven over medium-high heat. Work in batches. Add beef cubes without crowding. Sear for 4-5 minutes per side. You want a deep brown crust. This builds flavor through Maillard reaction.
Remove seared beef to a plate. Repeat until all beef is browned. Takes about 10 minutes total.
Lower heat to medium. Add diced onion to the pot. Scrape up browned bits. Cook for 5 minutes until soft.
Stir in minced garlic. Cook 1 minute. Garlic burns fast. Watch it closely.
Build the Base
Add tomato paste. Stir for 2 minutes. It deepens the color and flavor.
Pour in red wine if using. Scrape the bottom. Let it reduce by half. About 3 minutes.
Return beef to the pot. Sprinkle flour over everything. Stir to coat. Cook 2 minutes. Flour thickens the stew.
Simmer to Perfection
Pour in beef broth slowly. Stir well. Add Worcestershire sauce, bay leaves, thyme, salt, and pepper.
Bring to a boil. Then reduce to low simmer. Cover partially. Cook 1.5 hours. Beef starts to tenderize.
Add carrots, celery, and potatoes. Stir gently. Simmer another 45 minutes uncovered. Liquid thickens. Vegetables soften.
Check beef with a fork. It should pull apart easily. Taste and adjust salt. Remove bay leaves.
Total simmer time is 2.25 hours. Your kitchen fills with savory aroma.
Tips for the Best Beef Stew with Beef Broth
- Use quality beef broth. Homemade is best. Store-bought works if low-sodium. It prevents over-salting.
- Brown the beef well. Skimp here, and flavor suffers. Patience pays off.
- Low and slow is key. High heat toughens meat. Simmer gently.
- Thicken naturally. Potatoes release starch. Flour helps too. No need for cornstarch.
- Make ahead. Stew tastes better next day. Flavors meld overnight. Refrigerate up to 4 days.
- Freeze portions. Lasts 3 months in freezer bags. Thaw and reheat on stove.
- Slow cooker option. Sear beef first. Dump everything in cooker. High for 4-6 hours or low 8-10 hours.
- Instant Pot version. Sear on sauté. Add rest. Pressure cook 35 minutes. Natural release 15 minutes.
- Variations add fun. Swap potatoes for parsnips. Add mushrooms for earthiness. Pearl onions give elegance.
- Gluten-free? Skip flour. Use cornstarch slurry at end.
Nutrition and Serving Ideas
One serving has about 450 calories. Protein-packed at 35 grams. Veggies add fiber.
Serve with crusty bread. It soaks up broth. Rice or noodles work too.
Top with parsley. Adds fresh color. Sour cream dollop for creaminess.
Pair with green salad. Balances richness.
This beef stew with beef broth comforts family. Guests love it too.
FAQs
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What cut of beef is best for stew?
Chuck roast shines. It has marbling for tenderness. Brisket or round works too.
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Can I make beef stew without wine?
Yes. Skip it. Use extra broth. Flavor stays rich.
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How do I thicken beef stew with beef broth?
Flour at searing stage. Or mash some potatoes. Cornstarch slurry as last resort.
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Is beef broth the same as beef stock?
Close but different. Broth is lighter from meat. Stock is gelatinous from bones. Both work here.
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How long does beef stew last in the fridge?
Up to 4 days safely. Reheat to 165°F (74°C). Freeze longer storage.