There’s something undeniably comforting about a warm, hearty bowl of beef stew on a chilly day. The tender chunks of beef, the rich flavors of the broth, and the tender vegetables all come together to create a dish that’s both nourishing and delicious. While many people turn to their slow cookers or Instant Pots to prepare beef stew, it’s entirely possible to achieve the same tender, fall-apart results on the stovetop with a little patience and some careful attention.
Choosing the Right Cut of Beef
When it comes to slow-cooking beef stew on the stovetop, the right cut of beef can make all the difference. You’ll want to choose a tougher cut of beef that’s rich in connective tissue, as these will break down and become tender with slow cooking. Some good options include:
- Chuck roast: This is a classic choice for beef stew, and for good reason. The connective tissue in chuck roast breaks down beautifully with slow cooking, resulting in tender, flavorful beef.
- Brisket: Another great option for beef stew, brisket is a bit fattier than chuck roast, which makes it even more tender and flavorful when slow-cooked.
Preparing Your Ingredients
Before you start cooking, it’s essential to prepare your ingredients. This will ensure that everything is ready to go when you need it, and that your stew turns out flavorful and delicious.
Chopping Your Vegetables
When it comes to chopping your vegetables, you’ll want to aim for a consistent size so that everything cooks evenly. Here are some tips for chopping common beef stew vegetables:
| Vegetable | Chopping Size |
|---|---|
| Carrots | 1-inch pieces |
| Potatoes | 1 1/2-inch pieces |
| Onions | 1-inch pieces |
Browning Your Beef
Browning your beef is an essential step in creating a rich, flavorful stew. This process, known as the Maillard reaction, occurs when the amino acids and sugars in the beef react with the heat, resulting in a deep, caramelized crust on the surface of the meat.
To brown your beef, heat a couple of tablespoons of oil in the bottom of a large Dutch oven over medium-high heat. Add the beef to the pot, being careful not to overcrowd it. You may need to cook the beef in batches depending on the size of your pot.
Cooking Your Stew
Now that your ingredients are prepared, it’s time to start cooking your stew. This is the part where patience comes in – slow-cooking a stew on the stovetop can take several hours, but the end result is well worth the wait.
Step 1: Sear the Beef and Soften the Vegetables
To start, add the browned beef back to the pot, along with any accumulated juices. Add the chopped onions to the pot, stirring to coat them in the oil and beef juices. Cook the onions until they’re softened and translucent, about 5-7 minutes.
Adding Aromatics
Next, add any aromatics you’re using – such as garlic, thyme, or bay leaves – to the pot. These will add depth and complexity to your stew, and can be removed before serving.
Step 2: Add the Liquid and Bring to a Boil
Once the onions are softened, it’s time to add the liquid to the pot. This can be a combination of beef broth, red wine, and water, and should cover the beef and vegetables by about an inch. Bring the liquid to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender.
Step 3: Add the Remaining Vegetables and Simmer
After 2-3 hours, add the remaining vegetables – such as carrots and potatoes – to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
Seasoning and Serving
Once the stew is cooked, it’s time to season and serve. Remove the pot from the heat, and stir in any desired seasonings – such as salt, pepper, or fresh herbs. Serve the stew hot, garnished with fresh herbs or crusty bread on the side.
Tips for Achieving Tender Beef
Achieving tender beef is the key to a great stew. Here are some tips to help you get it right:
- Choose the right cut of beef. As mentioned earlier, tougher cuts of beef with plenty of connective tissue are best for slow-cooking.
- Don’t overcook the beef. While it’s tempting to cook the beef until it’s falling apart, overcooking can make it tough and dry.
- Use a low heat. Cooking the stew over low heat will help to break down the connective tissue in the beef, resulting in tender, fall-apart meat.
By following these tips and taking the time to slow-cook your stew on the stovetop, you’ll be rewarded with a rich, flavorful dish that’s sure to become a family favorite.
What is the ideal cut of beef for stovetop beef stew?
The ideal cut of beef for stovetop beef stew is a tougher cut that becomes tender with slow cooking. Some popular options include chuck, brisket, or round. These cuts have a lot of connective tissue that breaks down during the cooking process, resulting in a tender and flavorful stew.
When selecting a cut of beef, look for one that is well-marbled with fat, as this will add flavor and tenderness to the stew. You can also ask your butcher for recommendations or opt for a pre-cut stew meat mix. Regardless of the cut you choose, make sure to cut it into bite-sized pieces to ensure even cooking.
How do I brown the beef for the stew?
Browning the beef is an essential step in making a rich and flavorful stew. To brown the beef, heat a couple of tablespoons of oil in the pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Cook the beef for 2-3 minutes on each side, or until it develops a nice brown crust.
Once the beef is browned, remove it from the pot and set it aside. Leave the drippings in the pot, as they will add flavor to the stew. If necessary, add a bit more oil to the pot before proceeding with the next step. The browned beef will be added back to the pot later, where it will simmer in the stewing liquid and become tender.
What vegetables are best suited for stovetop beef stew?
The best vegetables for stovetop beef stew are those that hold their shape and add flavor to the dish. Some popular options include carrots, potatoes, onions, and celery. You can also add other vegetables like mushrooms, bell peppers, or parsnips to suit your taste.
When selecting vegetables, choose ones that are fresh and of good quality. Chop or slice the vegetables into bite-sized pieces and add them to the pot at the appropriate time. Some vegetables, like potatoes and carrots, can be added early in the cooking process, while others, like peas and green beans, are best added towards the end.
How long does it take to cook stovetop beef stew?
The cooking time for stovetop beef stew will depend on the cut of beef and the level of tenderness you prefer. As a general rule, cook the stew for at least 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
You can check the stew for tenderness by inserting a fork or knife into the beef. If it slides in easily, the stew is done. If not, continue to simmer the stew for another 30 minutes and check again. You can also use a meat thermometer to check the internal temperature of the beef, which should be at least 160°F (71°C) for medium-rare.
Can I make stovetop beef stew ahead of time?
Yes, you can make stovetop beef stew ahead of time, which is convenient for busy weeknights or special occasions. To make ahead, cook the stew as directed, then let it cool to room temperature. Refrigerate or freeze the stew for later use.
When reheating the stew, make sure it reaches a minimum internal temperature of 165°F (74°C) to ensure food safety. You can reheat the stew on the stovetop, in the oven, or in the microwave. If reheating from frozen, thaw the stew overnight in the refrigerator before reheating.
How do I thicken the stewing liquid?
If the stewing liquid is too thin, you can thicken it with a roux or cornstarch. To make a roux, mix equal parts of flour and fat (such as butter or oil) in a small bowl. Cook the roux over low heat, stirring constantly, until it reaches the desired color.
To thicken with cornstarch, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the mixture into the stewing liquid and cook for an additional 5-10 minutes, or until the stew has thickened to your liking. You can also use other thickening agents, such as tapioca starch or arrowroot powder.
Can I serve stovetop beef stew with other sides?
Yes, you can serve stovetop beef stew with other sides to complement the dish. Some popular options include crusty bread, mashed potatoes, or egg noodles. You can also serve the stew with a side salad or roasted vegetables for a well-rounded meal.
When serving the stew, consider the flavors and textures you want to include. For example, if the stew is rich and hearty, a simple side of bread or crackers may be sufficient. If you want to add more flavor and texture, consider serving the stew with a side of sautéed greens or roasted root vegetables.