Beef Stew
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Originally proposed by Alice on Feb 18, 2026
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Source: Wikipedia (Stew)
Collagen-rich cuts become tender through low, moist heat over time.
Cold-weather braise with deep flavor.
Ingredients
- 2 lb beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp neutral oil
- 1 medium onion, diced
- 3 carrots, chopped
- 2 Yukon Gold potatoes, cubed
- 3 cups beef stock
- 2 tbsp tomato paste
- 1 bay leaf
- Kosher salt and black pepper, to taste
Method
- Pat beef dry, season well, and brown in batches in a Dutch oven over medium-high heat.
- Cook onion and tomato paste until darkened slightly, then scrape up browned bits.
- Return beef, add stock and bay leaf, and bring to a low simmer.
- Cook partially covered until beef is almost tender, then add carrots and potatoes and continue until soft.
- Taste, adjust seasoning, and rest 10 minutes before serving.
Why These Techniques Work
Browse techniquesPre-browning meat
Why it works: Maillard browning adds savory complexity.
Why this recipe uses it: Stew flavor starts with a strong sear base.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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