Recipes Ingredients Meat & Poultry Beef Recipes Beef Stew 4.0 (963) 103 Reviews Our easy beef stew recipe minimizes prep and maximizes flavor. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 18, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings: 6 Jump to recipe Our classic beef stew recipe is comforting and easy to make. The streamlined technique skips the meat's browning process, which is the usual first step in a beef stew—and it doesn't use any broth. In this recipe, we use tomato paste and balsamic vinegar to increase the flavor of the beef chuck. This classic beef stew recipe is packed with onions, potatoes, and carrots, adding flavor and nutrients to this meal. The recipe begins on the stovetop, cooking low and slow in the oven until the meat is fork-tender and the vegetables are soft. If you prefer making stew in a slow cooker, this is still the recipe for you. We've included instructions for cooking it in a slow cooker at the bottom of this page. 20 Cozy Winter Dinner Recipes for Any Night of the Week Julia Hartbeck What Cut of Beef to Use For This Stew (and Why) Beef chuck is the ideal cut for stew. It's flavorful and richly marbled, and it tastes best when it cooks in a moist environment for a long time at low temperatures—which perfectly describes a stew pot. You also can substitute other cuts of beef that contain plenty of collagen and fat, such as brisket. Swapping In Other Vegetables Onions, carrots, and potatoes are the reliable little troopers of the vegetable world. They are used in this beef stew because they are economical, hearty, flavorful, and they stand up well to long cooking times. You should absolutely feel free to add other vegetables as the seasons inspire you. Just be mindful of their ideal cooking times and add them to the stew pot accordingly. Cubes of winter squash can go into the pot at the beginning, whereas delicate, quick-cooking vegetables like peas, corn, and spinach should be stirred in near the end. Our Streamlined Technique for Beef Stew We use a stripped-down method for making this beef stew recipe. It makes prep quicker and easier but doesn't skimp on flavor. Not browning the meat: We developed this recipe to have maximum flavor with minimal fuss, so we skipped the usual step of browning the meat and used tomato paste and balsamic vinegar to build and enhance the flavor instead. If you prefer to brown the meat when making this stew, go right ahead!Using water, not broth: This recipe calls for water instead of broth because the stew essentially makes its own broth while it cooks. The water is richly flavored with generous amounts of beef, onions, carrots, garlic, and bay leaves—the same ingredients you would use to make a good beef stock.Cooking on both the stovetop and in the oven: This recipe gets started on the stovetop to evenly combine the beef with its essential seasonings and thickening agent. This is an extra step, but it doesn't dirty any extra dishes! And it’s worth the extra few minutes to get the most delicious results. Cook Mode (Keep screen awake) Ingredients 3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes ⅓ cup tomato paste 3 tablespoons balsamic vinegar 2 tablespoons all-purpose flour Coarse salt and ground pepper 1 pound medium onions (about 2), cut into 1-inch chunks 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large 1 pound carrots, cut into 1 ½-inch lengths 6 garlic cloves, smashed 2 bay leaves Directions Julia Hartbeck Preheat oven, combine beef and flavorings: Preheat oven to 350°F. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Julia Hartbeck Add vegetables: Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Julia Hartbeck Bring to a boil. Julia Hartbeck Transfer to oven and cook: Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Julia Hartbeck Remove bay leaves and serve: Remove bay leaves and, if desired, season with salt and pepper before serving. Julia Hartbeck Slow-Cooker Variation Place the beef in a 5-quart slow cooker.Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves.Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). What to Serve With Beef Stew Beef stew is pretty much a meal in one. Some crusty bread on the side is nice so are these other quick breads and we suggest garlic bread if you want to make the meal fancier: Cheddar Quick Bread Pull-Apart Garlic Bread Classic Cornbread Toasted Garlic-Butter-and-Herb Bread Puff-Pastry Cheese Straws Storing and Reheating Beef Stew Always allow the stew to cool completely before storing it. Then transfer it to glass or plastic containers with tight-fitting lids. Leftover stew will keep in the refrigerator for up to three days. Reheating Reheat in the microwave or in a saucepan on the stovetop, only heating up as much as you plan to eat in one sitting. Cooling and reheating the same food multiple times is a food safety issue. Freezing Stew can be frozen for up to three months. Let it thaw in the refrigerator overnight before reheating, or pop it in the microwave on the defrost setting until it's thawed enough to scoop into a bowl and continue reheating at full power. Frequently Asked Questions What is the secret to a tender stew? The secret to a tender stew is starting with the right cut of meat. Use well-marbled cuts from heavily exercised muscles, which are high in collagen. Ensure you have enough time to let the stew cook at a low temperature for a long time—that is the only way to make the meat tender and tasty. Why put vinegar in a stew? We put vinegar in a stew to add another acidic ingredient to the dish. The vinegar adds brightness and balance to the dish, cutting through some of the stew’s richness. Other common acidic ingredients found in stew and other dishes are lemon juice and wine. How can I add extra flavor to beef stew? You can add extra flavor to the beef stew by adding seasoning once the stew is just about done. Consider gradually adding more salt or acidic ingredients to increase the flavor of the dish. Try adding a small amount of lemon juice or wine towards the end of cooking—and taste the stew to make sure the flavors have melded. How to thicken beef stew? You can thicken beef stew by adding more flour. However, you don't want to add too much because it can make the sauce too thick. If you follow the recipe, your stew should be thick enough. 7 More Beef Stew Recipes to Try Beef Bourguignon Irish Beef and Stout Stew North African Beef-and-Carrot Stew with Mint Slow-Cooker Beef and Tomato Stew Beef Stew with Fresh Horseradish Slow-Cooker Sicilian-Style Beef Stew Easy Beef Stew with Noodles Originally appeared: Everyday Food, October 2006 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for MarthaStewart.com.