Beef Stew — Hearty Not Watery
Transform your cold weather cooking with this hearty beef stew, loaded with vegetables and a rich, thick gravy that's anything but watery. The secret? Lightly flouring the beef for a stew that's pure comfort in a bowl.
Beef Stew — Hearty Not Watery
Transform your cold weather cooking with this hearty beef stew, loaded with vegetables and a rich, thick gravy that's anything but watery. The secret? Lightly flouring the beef for a stew that's pure comfort in a bowl.
Key move
Lightly flour the beef before searing to create a rich, thick gravy.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Dutch Oven6-quart
- Knife
- Cutting Board
The Mise en Place
5 of 14Your prep station before cooking begins
The Dry Mix (0/13)
Stew is too watery.
Simmer uncovered for the last 30 minutes to reduce the liquid.
Beef is tough.
Continue simmering until the beef is fork-tender. This may take longer than the recipe indicates, depending on the cut of beef.
Chef's Notes
Sear beef in batches for a deep brown crust, not a steamed grey mess. This builds foundational flavor.
Thicken stew with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) at the end if it's too thin. Simmer 2 mins.
Serve piping hot over creamy mashed potatoes, crusty bread, or fluffy rice to soak up the rich gravy.
Stew tastes even better the next day! Make it 1-2 days ahead and reheat gently on the stovetop.
Watch the Technique
Video source: YouTube
The Method
DREDGE
Place the flour in a bowl. Dredge the beef cubes in the flour, shaking off any excess.
Beef cubes are lightly coated in flour.
SEAR
Heat the olive oil (2 tbsp) in a large Dutch oven or pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Beef is browned on all sides.
SAUTE
Add the onion (1 medium), carrots (3 medium), and celery (2 stalks) to the pot and sauté until softened, about 5-7 minutes.
Vegetables are softened.
ADD
Add the garlic (4 cloves) and tomato paste (2 tbsp) and cook for 1 minute more.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Garlic and tomato paste are fragrant.
POUR
Pour in the beef broth (6 cups), scraping up any browned bits from the bottom of the pot. Return the beef to the pot.
Browned bits are scraped from the bottom.
ADD
Add the potatoes (2 medium), bay leaf (1 leaf), thyme (1 tsp), salt (1 tsp), and pepper. Bring to a simmer.
All ingredients are added and the liquid is simmering.
SIMMER
Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the beef is very tender.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Beef is fork-tender.
REMOVE
Remove the bay leaf (1 leaf) before serving. Taste and adjust seasoning as needed. Serve hot.
Bay leaf removed and seasoning adjusted.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+1 more collection inside Recipes.
Browse all recipe paths →Master These Next
Smash Burgers — Crispy Edges
Craving a burger with maximum flavor and crispy edges? These smash burgers deliver a fast and satisfying fast-food experience, elevated.
Short Ribs — Wine Braised
Indulge in fall-off-the-bone short ribs, braised in a rich red wine sauce. This easy recipe transforms simple ingredients into a comforting and impressive dish.
Pot Roast — Sunday Dinner
A classic American comfort food, slow-braised until fork-tender, creating a rich gravy and deeply flavorful meat.