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.
The Key Move
Lightly flour the beef before searing to create a rich, thick gravy.
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
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.
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.
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.
Beef is browned, not steamed
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
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 fragrant and 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.
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.
ADD
Add the potatoes (2 medium), bay leaf (1 leaf), thyme (1 tsp), salt (1 tsp), and pepper. Bring to a simmer.
SIMMER
Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the beef is very tender.
Beef is fork tender
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
REMOVE
Remove the bay leaf (1 leaf) before serving. Taste and adjust seasoning as needed. Serve hot.
Master These Next
Korean BBQ-Style Meatballs
Ritz crackers in the meat, sugar glaze on top. Sticky perfection.
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.
Oxtail Stew - Gelatin Rich
Slow-braised oxtail stew transforms tough cuts into a rich, gelatinous masterpiece. This soul food classic delivers tender meat and a silky sauce, perfect for a comforting and flavorful meal.