Old-Fashioned Beef Stew Recipe

A good beef stew is the kind of meal that makes the whole house smell like Sunday. Chunks of beef cook slowly until they fall apart at the touch of a fork, the potatoes and carrots soak up the gravy, and the broth turns rich and glossy.

This version is cooked in the oven rather than on the stovetop. The steady, gentle heat surrounds the pot so nothing scorches on the bottom, and you do not need to stand over it. The vegetables go in partway through so they are tender but still hold their shape.

Why this recipe works

• Beef chuck has plenty of connective tissue that melts into gelatin during long cooking, making the meat tender and the gravy rich.
• Browning the beef in batches gives a deep, savory crust instead of gray, steamed meat.
• Cooking the tomato paste until it darkens adds body and depth to the gravy.
• Baking at 325°F keeps the stew at a gentle simmer with no risk of scorching.
• Adding the vegetables later keeps them from turning to mush.

What is the best cut of beef for stew?

Boneless chuck roast is the best choice. It is well marbled and full of connective tissue, which breaks down into tender, juicy meat after a few hours of slow cooking. Buy a whole chuck roast and cut it yourself into 1 1/2-inch cubes, trimming away large pieces of hard fat. Packages labeled "stew meat" are often a mix of cuts that cook unevenly.

Leaner cuts such as sirloin or round are not good choices here. They dry out and turn stringy with long cooking.

Why is my beef stew meat tough?

Usually because it has not cooked long enough. Chuck goes through a stage where it tightens up before it relaxes and turns tender. If the beef is still chewy, cover the pot and keep cooking, checking every 20 to 30 minutes. It is done when a piece breaks apart easily when pressed with a fork.

Boiling the stew hard can also toughen the meat. It should barely bubble, which is why the oven works so well.

How to thicken beef stew

The flour on the beef and the tomato paste thicken the gravy as it cooks. If you would like it thicker, mash a few pieces of potato against the side of the pot and stir them in, or simmer the stew uncovered on the stovetop for 10 to 15 minutes. For a quick fix, stir 1 tablespoon cornstarch into 2 tablespoons cold water and stir it into the simmering stew.

How to store beef stew

• Refrigerate leftovers in airtight containers for up to 4 days. Stew tastes even better the next day.
• Freeze for up to 3 months. The potatoes may soften slightly after freezing. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.

Variations to try

• Slow cooker: brown the beef and cook the aromatics as directed, then transfer everything except the peas to a slow cooker and cook on low for 8 hours. Stir in the peas at the end.
• Mushroom: add 8 ounces of quartered cremini mushrooms with the onion.
• Without wine: use an extra cup of beef broth plus 1 tablespoon red wine vinegar.

Frequently asked questions

What is the best meat for beef stew?

Boneless beef chuck roast. Its marbling and connective tissue melt during slow cooking, so the meat turns tender and the gravy rich. Cut it into 1 1/2-inch cubes yourself.

How do you make beef stew meat tender?

Cook it low and slow. Keep the stew at a gentle simmer, such as covered in a 325°F oven, for about 2 1/2 to 3 hours, until a piece of beef breaks apart easily with a fork.

Can I make beef stew without wine?

Yes. Replace the wine with more beef broth, and add 1 tablespoon of red wine vinegar or balsamic vinegar for a little acidity.

Should I flour beef before browning for stew?

A light coating of flour helps the beef brown and thickens the gravy as the stew cooks. It is optional, but it saves you from having to thicken the stew at the end.