There’s nothing like a rich, flavorful beef stew to warm up your family on a chilly evening, especially when you’re cooking for a busy household. For moms juggling work, school runs, and everything in between, this beef stew recipe is perfect. It’s hearty, packed with flavor, and can be made ahead of time for a stress-free dinner. Here’s how you can make this mouthwatering beef stew, step by step, inspired by some kitchen-tested tips.
Why This Beef Stew is a Winner
Let’s be honest, not all beef stews are created equal. Some can be bland or lacking that rich, savory flavor we crave. However, this particular recipe shines, delivering a deep, beefy flavor that’ll make your family beg for seconds.
One of the key tips I learned is to resist the urge to crowd the pan while browning the beef—this makes all the difference in achieving that perfect caramelized texture. Additionally, the combination of fresh herbs, anchovies, and wine really helps to build complexity in the stew, and the long, slow cooking process allows all the flavors to meld together beautifully.
Ingredients for Your Beef Stew
This recipe uses a few special ingredients that might not always be on hand, but trust me, they make a world of difference.
- 2 garlic cloves, pressed
- 4 anchovy fillets
- 1 tablespoon tomato paste
- 4 pounds boneless beef chuck-eye roast (or 5-1/2 pounds for a heartier stew)
- 2 tablespoons vegetable oil
- 1 large onion, sliced thin
- 4 medium carrots, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 2 cups red wine (Côtes du Rhône or Pinot Noir recommended)
- 2 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork (75% lean)
- 1 pound Eastern White (or Yukon Gold) potatoes, scrubbed and cut into 1-inch pieces
- 1-1/2 cups frozen pearl onions
- 1 packet unflavored powdered gelatin (2 teaspoons)
- 1/2 cup water
- 1 cup frozen peas
- 2 teaspoons salt
- 1 teaspoon ground black pepper
How to Make Beef Stew: Step by Step
1. Prepare the Meat
Start by cutting the chuck-eye roast into 1-1/2-inch cubes, trimming off any excess fat. Pat the beef dry with paper towels—this helps it brown better in the pan.
2. Brown the Beef in Batches
Heat 1 tablespoon of vegetable oil in a large Dutch oven over high heat. Brown the beef in two or three batches (depending on how much meat you’re working with). The goal is to get a nice, deep brown color on all sides. This step adds a lot of flavor to the stew, so don’t rush it! After each batch, remove the beef from the pot and set it aside.
3. Sauté the Vegetables
In the same pot, reduce the heat to medium and add the sliced onions and carrots. Cook for about 1-2 minutes, stirring to scrape up any fond (caramelized bits) left from the beef. This is packed with flavor!
4. Build the Base Flavor
Add the garlic and anchovy mixture to the vegetables and cook for 30 seconds. Stir in the tomato paste, then sprinkle the flour over the vegetables and cook for another 30 seconds. This creates a thickening base for your stew.
5. Add Liquids and Herbs
Stir in the chicken broth, bay leaves, thyme, and salt pork. Bring everything to a simmer, then cover the pot and place it in the oven preheated to 300°F. Let it cook for 1-1/2 hours. The low-and-slow cooking method allows the beef to become tender and the flavors to intensify.
6. Add the Potatoes
After the 1-1/2 hours, remove the pot from the oven and discard the bay leaves and salt pork. Add the cubed potatoes and cover the pot again. Return it to the oven and cook for an additional 45 minutes. The potatoes will absorb all the delicious flavors from the stew.
7. Final Touches
Once the potatoes are tender, remove the pot from the oven. Skim off any excess fat from the surface of the stew using a large spoon. Add the frozen pearl onions and simmer over medium heat for 15 minutes.
8. Add the Gelatin and Peas
While the stew simmers, dissolve the powdered gelatin in 1/2 cup of water. Stir the gelatin into the stew and cook until the stew thickens. Add the frozen peas and let everything cook for about 3 minutes until the peas are tender.
9. Taste and Adjust
Taste the stew and season with salt and pepper as needed. If you like a little more depth, feel free to add extra herbs or a splash of wine.
10. Serve or Store
Serve the stew hot, or let it cool, cover it tightly, and refrigerate it for up to 2 days. The stew actually tastes even better the next day as the flavors continue to develop. Reheat gently in the oven before serving.
Pro Tips for Success
- Make Ahead: As with most stews, this one is even better the next day. Make it on a Friday evening and serve it on Saturday night after a busy day—just reheat it in the oven.
- Beef Quality: Look for well-marbled beef with good fat content, such as chuck-eye roast. The fat adds flavor and makes the stew rich and hearty.
- The Right Pot: A large Dutch oven is ideal for this recipe. It distributes heat evenly and can go straight from the stovetop to the oven.
- Wine Pairing: The medium-bodied wine, like Côtes du Rhône, complements the beef beautifully. It’s a good idea to pour yourself a glass while cooking!
Final Thoughts
This beef stew recipe is the perfect blend of hearty, comforting flavors that will please the whole family, especially when you’re looking for a dish that’s filling, easy to make, and can be prepped ahead of time. Whether you’re a busy mom or a home cook who loves good, homey meals, this stew is a winner!
Ready to make your own delicious beef stew? Give this recipe a try, and let me know how it turns out. You’ll be cooking up a storm in the kitchen—without missing a beat.