Beef stew is one of the most popular traditional stew recipes from the north to the south of Italy. And there is not just one stew recipe but many, all different (and delicious) depending on the vegetables you want to add to the meat. Preparing this dish isn’t that difficult – as long as you don't make these five common mistakes.
Veal or beef?
Does it matter? The main difference between these two meats lies in their tenderness and flavor. The first one is a young animal with soft meat though it has little taste. A stew with beef, on the other hand, will have more taste to it and to make the meat all the more tender, just cook it at 165°F for at least two hours. This allows the meat time to soften until tender.
The vegetables? Whatever your heart desires!
In the original version, celery, carrots and onion are added to the meat. Usually just one onion, a celery rib and three carrots – enough to give a good amount of sweetness to the sauce. Make sure all these are sliced thin, so that they can brown well in a little bit of olive oil. Then add mushrooms, tomatoes, peppers or potatoes. We suggest the Bintjie potato variety; it features a firm skin, fine grain and a lighter taste.They also hold up well during such a long cooking time.
For that extra flavor…
No dish of stew has ever been eaten on its own; to accompany your bowl of beef stew (and to make it the ultimate comfort food), you’re going to need some mashed potatoes, perhaps. Or you could always go with our favorite option – a little polenta on the side. It could be the soft, velvety yellow polenta (prepared with yellow corn flour) or the taragna (for those who love stronger flavors). The important thing is that the polenta is served very warm and separately from the stew so that each diner can decide the quantity they want and whether they want to include it in their stew or enjoy it on its own.
Now, for our suggestions on what to avoid, we’ve compiled a list of the most common mistakes you can make while making beef stew. Follow along to achieve beef stew perfection:
The Five Most Common Beef Stew Mistakes
1. Choosing a meat that’s too lean
Stew is not meant for all cuts of meat. It’s important to choose a piece that has fat and tissue that will melt off while it’s cooking to create a kind of gelatin that helps the muscle (and therefore the meat) to soften.
2. Putting too much flour on the stew meat before sautéeing them
Flour actually helps bind the liquids together, making the sauce even thicker. Don’t use too much or your sauce may end up too thick.
3. Not using wine
Cooking the meat in wine enhances the flavor of the stew. Pour a good amount into the pan, covering the meat. Don’t just use broth or water – you don’t want a bland flavor, after all! And as a plus, you can serve the wine used for cooking as an accompaniment to the dinner itself (we suggest a well-structured bottle).
4. Putting the meat and vegetables together in one pan
To give the meat as much taste as possible, brown it over high heat for a few minutes alone in a pan with just a drizzle of olive oil. This allows for the Maillard reaction where the meat’s surface will be caramelized and delicious with aromatic compounds. Do not turn the pieces over before the brown crust has formed.
5. Not cooking it enough
Stew is a dish that needs a good amount of cooking time. If you're in a hurry, forget it. The meat must be cooked over heat for at least two hours to allow the meat fibers to break down so the it will be tender enough in the stew.
FAQs
So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.
What not to put in beef stew? ›
So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.
What is the secret to tender beef stew? ›
The secret to tender beef stew lies in slow braising short ribs and marbled chuck roast in a red wine and beef broth. This gentle simmer transforms the meat into incredibly tender pieces that practically fall apart with a fork. Tender root vegetables, like carrots and potatoes, complete this hearty dish.
What is the secret to good stew? ›
"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."
What are the 5 steps of stewing? ›
How to cook a basic stew
- Chop the ingredients. Cutting the meat and/or main vegetables to roughly the same size will help them to cook evenly.
- Fry your base ingredients. ...
- Add the remaining ingredients. ...
- Add your liquid of choice. ...
- Let it simmer. ...
- Season to taste.
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
What makes stew taste better? ›
If so here are some tips for making your stews tasty and have your family begging you for more!
- Choose your ingredients wisely. ...
- Start off with a good flavour base. ...
- Add vegetables. ...
- Add flavourings to taste. ...
- Add Herbs and/or Spices. ...
- Spices: (Optional) ...
- Add stock or wine/beer. ...
- Add thickeners.
The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.
Does beef get more tender the longer you stew it? ›
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
How do you make stew meat fall apart tender? ›
Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally.
There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.
Why put vinegar in beef stew? ›
The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it.
What if I forgot tomato paste in beef stew? ›
For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.
Should I simmer stew with the lid on or off? ›
After you bring your stew to a gentle simmer it's important to cook with the lid on as it helps to trap the liquid inside, cook the ingredients evenly, enhance the combination of flavours and prevent the ingredients from drying out.
What is the basic stew formula? ›
The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable
Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.
How to make stew tastier? ›
Here are 10 ways to really boost the flavor of chili and stew.
- Season as you go. ...
- Include dried mushrooms. ...
- Stir in caramelized onions. ...
- Swap in roasted garlic. ...
- Simmer with whole spices. ...
- Up the umami with miso paste. ...
- Spice it up. ...
- Stir in a spoonful of fish sauce.
The Five Most Common Beef Stew Mistakes
- Choosing a meat that's too lean. Stew is not meant for all cuts of meat. ...
- Putting too much flour on the stew meat before sautéeing them. ...
- Not using wine. ...
- Putting the meat and vegetables together in one pan. ...
- Not cooking it enough.
Most stews use a beef broth for the base. Many of the versions purchased from store shelves are filled with sodium and add way more salt than your body needs. Go with a low-sodium option that won't be as harmful to your heart.
What are the best things to put in a stew? ›
Vegetables: small chopped carrots, celery, and onion or shallot practically melt into the sauce. Mushrooms: button mushrooms are a nod to the quartered mushrooms many classic beef stew recipes call for, but are thinly sliced instead of being left in bigger pieces. Garlic: minced garlic brings lots of cozy flavor.
When should I add vegetables to beef stew? ›
After about 1 1/2 hours of cooking, add roasted veggies and potatoes to the pot and finish cooking. Remove thyme and rosemary bundle and bay leaves, discard. Bring stew to the stovetop if you cooked it in the oven.
