Stew Season Is Upon Us
Whatever stew you may be prepping. Follow these DOs and DON'T'S to ensure you get the best out of your stew. And as a bonus, we share our favorite stew recipe for the season. Make sure you make enough for leftovers! Beef stew is one of those dishes that often tastes even better the next day, after the flavors have had a chance to mingle in the fridge overnight.
Beef Stew Dos
Do Choose the Right Beef
Sometimes, grocery stores try to get away with packaging their old, toughest meat with potatoes and carrots and calling it a stew pack. Choose a well-fatted marbled pack, like a USDA Choice, Grass-Fed Stew Meat that is marbled throughout. It'll raise the quality and flavor of your dish tremendously.
Do Sear the Beef
You should never throw your raw beef cubes right into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes. You'll probably have to sear the cubes in batches for the desired result. Too many cubes in the stew pot at once will result in grey meat instead of darkly seared.
Do Deglaze the Pan with Wine
After searing the meat, that pan contains valuable juices and browned bits you must save! After removing the meat, pour red wine into the pan, keeping the burner on low while scraping the browned bits with a wooden spoon. Let the wine simmer and reduce.
Beef Stew Don'ts
Don’t Add the Veggies Too Soon
If you add veggies too soon, they will cook too long, become mushy, and ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn can be added about ten minutes before turning the burner off.
Don’t Rush the Stewing of the Stew
Your beef stew needs at least two hours, sometimes three, on a low burner, so the meat is tender, and the flavors mingle. Beef Stew isn't a dish to rush; it's a dish to make on a lazy weekend so you can enjoy the smell as it stews.
Don’t Stew the Stew Too Long Either
There is a sweet spot here! It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true. Your beef will be tough if you don't cook it enough, and it will be tough if you cook it too much. It's just science, take it from us! We recommend doing a taste test or two throughout the cooking process to gauge the progress.
Don’t Forget the Crusty Bread
A rustic loaf of French or country bread is a must-have for sopping up the delicious juice left in your bowl!
Meet Your New Favorite Stew
This slow-cooker beef and barley stew is easy to make and perfect for chilly days. Double the recipe, cook it beforehand, and reheat it for the family during the week.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4
Ingredients
- 1 lb of Stew Meat
- 1 Tbsp olive oil
- Kosher salt
- Black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 red potatoes, peeled and cut into 1” cubes
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 4 cups beef stock
- ½ cup dry red wine
- 3 Tbsp tomato paste
- 2 bay leaves
- 1 tsp dried rosemary
- ½ cup pearl barley, rinsed
Directions
- Generously season the beef with kosher salt and pepper.
- Heat a large pan over medium-high heat. Heat olive oil and brown meat in batches. Drain off fat.
- Place browned meat in a 4 to 6-quart slow cooker.
- Add onion, garlic, potatoes, carrots, celery, beef stock, red wine, tomato paste, bay leaves, and rosemary. Stir to combine.
- Add barley, cover, and cook on high for 4 hours.
- Turn the heat low and cook for 2 hours or until the beef is tender.
- Serve hot and enjoy.
There’s something special about stew season—the way it fills your home with comfort and your kitchen with the aroma of slow-simmered goodness. Whether you’re cooking for a crowd or planning a cozy night in, following these simple dos and don’ts will guarantee rich flavor, tender beef, and that hearty satisfaction only a homemade stew can deliver.
