Tender Beef Stew
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I still remember the first time I made this tender beef stew for a rainy Sunday: the kitchen filled with the smell of caramelized onions and wine, and every bite melted on the tongue. This recipe is all about taking inexpensive stewing beef and turning it into a comforting, fork-tender meal that’s perfect for family dinners, cozy weekends, or when you want a make-ahead dish that improves overnight. If you like hearty mains paired with simple sides, try it with authentic Italian fresh homemade pasta for an extra-homestyle touch.
Why you’ll love this dish
This beef stew brings big flavor without fuss. Browning the meat builds deep savory notes, then low-and-slow simmering with wine and beef stock turns tough cuts into luxurious, tender cubes. It’s economical, feeds a crowd, and is forgiving—perfect for cooks who want reliable results with minimal babysitting. Make it for weeknights, Sunday dinners, potlucks, or anytime you want leftovers that taste even better the next day.
“Absolutely warming and rich—the meat fell apart and the sauce was so silky. A new family favorite!” — a satisfied home cook
Step-by-step overview
Before you dive into the ingredients and method, here’s what happens at a glance:
- Brown the beef in oil to develop flavor.
- Sauté aromatics (onion, garlic) to build a savory base.
- Add wine and scrape the pan to deglaze and concentrate flavors.
- Combine stock, tomato paste, vegetables, and herbs.
- Simmer gently until meat is fork-tender and sauce is reduced.
- Finish with fresh herbs and adjust seasoning.
This simple flow helps you work confidently and multitask: while the stew simmers, you can prepare sides or relax.
What you’ll need
- 1 kg beef (tender, cut into cubes) — choose a stewing cut like chuck for best results.
- 2 tbsp olive oil — for browning the meat.
- 1 onion, chopped — sautéed to add sweetness and depth.
- 2 carrots, sliced — classic stew vegetable.
- 2 potatoes, cut into cubes — for heartiness; waxy potatoes hold shape.
- 4 garlic cloves, minced — for aromatic lift.
- 2 cups beef stock — the base of the cooking liquid.
- 1 cup red wine — adds acidity and complexity (replace with extra stock if avoiding alcohol).
- 2 tbsp tomato paste — concentrates savory tomato notes.
- 1 bay leaf — subtle herbal backbone.
- Salt and pepper, to taste — season throughout, taste at the end.
- Fresh herbs (thyme or parsley), for garnish.
Ingredient notes: If you want a lower-sodium meal, use low-salt beef stock and adjust salt at the end. Swap red wine for extra stock or a splash of balsamic if preferred. For gluten-free thickening, use a cornstarch slurry instead of flour.
Preparing Tender Beef Stew
- Pat the beef dry and season generously with salt and pepper. Drying helps achieve a good sear.
- Heat the oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches so pieces sear instead of steam; don’t overcrowd the pan.
- Remove browned meat and lower heat to medium. Add the chopped onion and a pinch of salt. Sauté until translucent and lightly caramelized, about 5–7 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in the red wine to deglaze the pan, scraping up browned bits—this is flavor gold. Let the wine reduce by half (1–2 minutes).
- Stir in tomato paste and cook 1 minute to deepen its flavor.
- Return the beef to the pot, add beef stock, bay leaf, carrots, and potatoes. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, or until the meat is fork-tender. Check occasionally—if liquid drops too low, add a splash of stock.
- Remove bay leaf, taste, and adjust seasoning with salt and pepper. Stir in chopped fresh herbs before serving.
Keep steps short and methodical: browning, building aromatics, deglazing, and slow simmering are the four flavor pillars here.
Key ingredients
- Beef: Best to use a well-marbled stewing cut (chuck, brisket trimmed) for maximum tenderness after long cooking.
- Liquid: A balance of wine and stock gives body and rounded acidity; use extra stock if you prefer no alcohol.
- Vegetables: Carrots and potatoes are traditional — they absorb flavor and add texture.
- Aromatics: Onion and garlic form the savory backbone; tomato paste deepens color and umami.
Note: If you want a thicker gravy, mash a few potato cubes into the sauce near the end or whisk a small cornstarch slurry (1 tsp corn starch + 1 tbsp cold water) and stir in off heat.
Step-by-step instructions
- Prepare and measure all ingredients before you start; it speeds the process.
- Heat oil in a large pot until shimmering. Sear beef pieces 2–3 minutes per side until deeply browned; set aside.
- Sauté onion until soft, then add garlic and cook briefly.
- Deglaze with red wine, scraping up browned bits; reduce by half.
- Add tomato paste, beef, stock, bay leaf, carrots, and potatoes. Bring to a simmer.
- Cover and simmer on low 90–120 minutes until meat is tender.
- Adjust seasoning, remove bay leaf, stir in fresh herbs, and serve hot.
Short commands and consistent temperatures produce even, tender results.
Best ways to enjoy it
This stew is wonderfully flexible:
- Serve over buttered egg noodles or mashed potatoes for a classic pairing.
- Spoon over thick slices of crusty bread to soak up the gravy.
- For lighter fare, serve alongside a green salad and steamed greens.
- For a special meal, add a dollop of gremolata (lemon zest, garlic, parsley) to brighten the rich sauce, or pair with roasted root vegetables.
A sweeter finish? Try a simple dessert like a cold fruit-based treat after the warmth of this stew — it balances the meal beautifully. For dessert inspiration, consider trying these honey lavender cheesecake recipes.
Storage and reheating tips
- Refrigerator: Cool stew to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty zip bags and leave headspace for expansion.
- Reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of stock if the sauce has thickened too much. For single servings, microwave in 30-second bursts, stirring between intervals.
- Food safety: Don’t leave stew at room temperature for more than 2 hours. Reheat to at least 74°C (165°F) before serving.
Pro chef tips
- Sear well: A deep brown crust = more flavor. Use high heat and don’t crowd the pan.
- Deglaze thoroughly: Those browned bits (fond) carry intense flavor; scraping them into the sauce is essential.
- Low and slow wins: A gentle simmer breaks down collagen into gelatin, giving a silky mouthfeel.
- Check seasoning at the end: Flavors concentrate during simmering; adjust salt and acid (a squeeze of lemon or a splash of vinegar) right before serving.
- Make ahead: Stew often tastes better the next day after flavors marry—reheat gently.
Creative twists
- Mushroom & red wine: Add a cup of sliced mushrooms during the last 30 minutes for an earthy boost.
- Spanish-style: Stir in smoked paprika and a splash of sherry vinegar for smoky-sweet notes.
- Slow-cooker version: Brown as directed, then transfer to a slow cooker with liquids and cook on low 6–8 hours.
- Lighter option: Use leaner cuts and omit wine; thicken with a puree of cooked vegetables for body.
- Vegetarian swap: Replace beef with seitan or hearty mushrooms; use vegetable stock.
Common questions
Q: How long does this stew take from start to finish?
A: Hands-on time is about 30–40 minutes (browning and prep). Simmering takes 1.5–2 hours. Plan for roughly 2–2.5 hours total.
Q: Can I skip the wine?
A: Yes — replace the wine with extra beef stock and a splash of balsamic or red wine vinegar to mimic the acidity.
Q: Which cut of beef is best?
A: Chuck is ideal because it has connective tissue that breaks down and becomes tender and silky when cooked low and slow.
Q: How can I thicken the stew if it’s too thin?
A: Mash a few potatoes into the sauce, reduce it uncovered for a while, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Q: Is it safe to freeze?
A: Absolutely—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
For a traditional take on beef stew from Spanish-language sources, this recipe shares techniques found in classic preparations like the one at Estofado de ternera, una receta tradicional y deliciosa. If you want a straightforward, time-tested version with clear steps, see the guide at Estofado de Ternera Clásico – Fácil y Riquísimo. For a playful, award-style take on stew with personality, Paulina Cocina’s approach is worth reading at Estofado de Carne: Premio al mejor estofado. And if you’re curious about a variation that emphasizes wine-forward braising, Rumba Meats offers a complementary Guiso de carne de res al vino tinto that pairs well with this technique.
Tender Beef Stew
Ingredients
Method
- Pat the beef dry and season generously with salt and pepper.
- Heat the oil in a heavy Dutch oven over medium-high heat.
- Brown the beef in batches so pieces sear instead of steam; don’t overcrowd the pan.
- Remove browned meat and lower heat to medium.
- Add the chopped onion and a pinch of salt. Sauté until translucent and lightly caramelized, about 5–7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (1–2 minutes).
- Stir in tomato paste and cook for 1 minute to deepen its flavor.
- Return the beef to the pot, add the beef stock, bay leaf, carrots, and potatoes. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, or until the meat is fork-tender.
- Check occasionally; if liquid drops too low, add a splash of stock.
- Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Stir in chopped fresh herbs before serving.
