Beef Stew Recipe

Article by Alice K. Thompson

Chunks of melt-in-your-mouth beef, tender potatoes and veggies melded with rich sauce make this recipe a classic you don’t want to miss. Our expert recipe developers have cooked and tested hundreds of stew recipes over the years, and here's one that still gets raves from both seasoned cooks and first-time stew makers alike. The recipe guides you through simple steps that build flavor and tenderize meat and vegetables for a perfect crowd-pleaser every time.

How to Make Beef Stew Like a Pro

Here’s what our test kitchen wants you to know about coaxing maximum flavor out of simple stew ingredients.

Remove big pieces of fat or tough gristle. Cut out large deposits of fat or gristly bits from your beef but keep trimming to a minimum — some fat is important for flavor.

Sear in batches. The beef will release a lot of moisture in the first few minutes of cooking; if you crowd the pan you’ll steam the meat instead of developing a flavorful browned exterior.

Pour off fat, but leave the fond. Fond is the light coating of deeply browned bits on the bottom of your pan after you sear meat or other foods. It’s packed with flavor, so scrape the bottom of the pan to incorporate it into your vegetables.

Use an ovenproof pot if you can. Dutch ovens are perfect for taking dishes from stovetop to oven for slow cooking. We like cooking the stew in a low oven since the even surrounding heat means you don’t have to stir it to prevent scorching.

Stovetop simmering is also an option. If you cook the stew on the stovetop, make sure the pan is covered and adjust the heat so the stew cooks at a low simmer. Stir it well every 20 minutes or so to ensure the bottom and sides don’t scorch.

Give the stew plenty of time. It takes time to break down the tough fibers in tasty stew meats, so don’t rush simmering.

Vinegar replaces wine. Finishing with a touch of red wine vinegar is a tried-and-true way to brighten flavors in long-cooked dishes. But if you like cooking with wine you can get a similar effect by adding a moderate amount (about 1 cup) of dry red wine to the stew just before you add the water and simmering it until almost dry. Taste the stew before serving and skip the vinegar if you like.

Make a day or two ahead. Stews really do taste better after a day in the fridge. It’s not always possible to plan ahead, but you can always look forward to leftovers! See below for storage and freezing information.

What’s the Best Beef for Stew?

Our test kitchen recommends beef chuck for stews like this one. Chuck comes from the front shoulder and neck of the animal and is composed of muscles that do a lot of work, hence a lot of connective tissue, and a marbling of interior fat. The result is meat that turns meltingly tender with long cooking. As a bonus, it’s typically well priced and readily available. Other options include boneless beef short ribs, brisket and what’s sold cubed as stew meat.

What Makes a Stew Irish?

Irish stew is usually (but not always) made with lamb or mutton, not beef. You can replace the beef with lamb stew meat or boneless leg of lamb. Just adjust the cooking time as needed until the lamb is tender.

How to Store and Freeze Beef Stew

Allow the stew to cool completely and transfer it to one or more airtight containers. You can refrigerate it for up to 3 days (it gets tastier over time!) or freeze it for up to 3 months. If the stew is frozen, thaw it in the refrigerator or in the microwave until it’s just bubbling.