How To Make Beef Stew

The best cut of meat for a perfect stew

To prepare the perfect beef stew, it is essential to choose cuts that benefit from slow and prolonged cooking. The best cuts are those that contain a good amount of collagen and connective tissue, which break down during cooking, resulting in tender and juicy meat. Here are the most recommended cuts:

Osso Buco: This cut comes from the lower part of the leg and is rich in collagen, making it ideal for long stews. Additionally, the bone marrow adds a deep flavor to the sauce.
Chuck: A cut from the forequarter with a good amount of fat and connective tissue. It’s perfect for long cooking as it becomes very tender.
Shoulder (Paleta): Located in the shoulder region, this cut has a lot of muscle and connective tissue, making it ideal for prolonged cooking.
Brisket: This cut is fibrous but becomes extremely tender when cooked slowly. It’s an economical and flavorful option for stews.
Shank (Jarrete): Popular for its high collagen content, this cut melts in your mouth after slow cooking, providing a gelatinous texture that enriches the stew.

These cuts not only guarantee tender and juicy texture but also add a deep, rich flavor to the stew, making them the best options for this type of preparation.

Should you make a sofrito for beef stew?

Yes, making a sofrito is highly recommended when preparing beef stew, as it provides a deep and aromatic flavor base. Sofrito is a mixture of ingredients like onions, garlic, peppers, and tomatoes that are slowly cooked before adding the meat and other ingredients. This step is key in many traditional cuisines, such as Puerto Rican or Spanish, where sofrito is used to intensify the flavor of the stew.

Sofrito not only adds flavor but also helps create a richer and more balanced sauce. By cooking these ingredients together, their natural flavors are released, enhancing the overall taste of the stew.

Additionally, sofrito can vary depending on the region or personal preference. For example:

In Puerto Rican cuisine, sofrito is often made with achiote and spices like oregano and cumin.
In simpler versions, it can be made with just onions, garlic, and peppers.

In conclusion, making a sofrito is an excellent way to enhance the flavors of beef stew and is a recommended technique for achieving a tastier dish.

Tips for making the beef in your stew tender and juicy

To ensure that the beef in your stew is tender and juicy, it’s important to follow some key tips during preparation and cooking. Here are the best tricks to achieve meat that melts in your mouth:

Choose the right cuts: Use cuts like osso buco, chuck, or shoulder, which have collagen and connective tissue, ideal for long cooking times.
Sear the meat well: Brown the meat over high heat before slow cooking. This helps lock in the juices and adds a deeper flavor.
Slow cooking: Cook on low heat for at least 2 hours to allow the collagen to break down and make the meat tender.
Pressure cooker (optional): If you're short on time, a pressure cooker can quickly tenderize the meat without sacrificing quality.
Cornstarch marinade (optional): Marinating the meat in water with cornstarch before browning helps retain moisture and improve texture.
Add vegetables at the right time: Add vegetables during the last 30-40 minutes of cooking to prevent them from falling apart.
Let it rest: Once done, let the stew rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

With these tips, you’ll achieve a stew where the beef is so tender it practically melts in your mouth.

Key Ingredients for Making Beef Stew

Beef (1 kg, stew cut): Provides the protein base of the dish and becomes tender with slow cooking.
Onion (1 large, chopped): Adds sweetness and depth of flavor to the stew.
Garlic (3 cloves, minced): Intensifies the flavor of the stew with an aromatic touch.
Carrots (3 medium, sliced): Add natural sweetness and texture to the dish.
Potatoes (3 medium, cut into large chunks): Contribute to the texture and make the stew more hearty.
Celery (2 stalks, sliced): Brings freshness and a slight bitterness that balances the flavors.
Tomato (2 medium, chopped or 1 cup of tomato puree): Adds acidity and color to the stew's sauce.
Beef broth (4 cups): Serves as the liquid base to cook the ingredients and develop the stew's flavor.
Red wine (1 cup, optional): Adds depth and complexity to the flavor of the stew.
Flour or cornstarch (2 tablespoons): Used to thicken the stew's sauce.
Olive oil or butter (2 tablespoons): For browning the meat and cooking the vegetables at the start of the process.
Bay leaves (2 leaves): Provide a herbal aroma that complements the flavors during slow cooking.
Fresh or dried thyme (1 teaspoon dried or a few fresh sprigs): Adds an herbal touch that enhances the overall flavor of the dish.
Salt and pepper: Enhance all ingredient flavors and balance the dish at the end of cooking.
Fresh parsley (optional): To garnish and add freshness when serving the stew.

How to Make a Traditional Beef Stew Step by Step

Here’s a detailed explanation of how to make a traditional beef stew, using all the previously mentioned ingredients.

Step 1: Prepare the Ingredients

Beef: Cut the beef into medium-sized pieces, ensuring they are uniform for even cooking.
Onion: Chop the onion into small pieces.
Garlic: Peel and finely chop the garlic cloves.
Carrots: Wash and cut the carrots into thick slices.
Potatoes: Peel and cut the potatoes into large chunks to maintain their shape during cooking.
Celery: Wash the celery and slice it thinly.
Tomato: Chop the tomatoes or use puree if you prefer a thicker sauce.

Step 2: Sear the Meat

In a large pot, heat olive oil or butter (2 tablespoons) over medium-high heat. Add the beef and brown it on all sides. This process helps seal in the juices and adds a deeper flavor to the stew. Once browned, remove the meat and set it aside.

Step 3: Prepare the Sofrito

In the same pot, add a bit more oil if necessary and sauté the onion and garlic until golden and fragrant. If using it, add the chopped tomato or tomato puree and cook for a few minutes until it blends well with the sofrito.

Step 4: Add the Vegetables

Add the carrots, celery, and potatoes to the pot. Stir well so they mix with the sofrito and absorb its flavors.

Step 5: Incorporate Liquids and Spices

Return the browned beef to the pot along with the vegetables. Pour in the beef broth (4 cups) over all ingredients to cover them completely. For deeper flavor, you can also add red wine (1 cup, optional). Add bay leaves (2 leaves) and fresh or dried thyme (1 teaspoon dried or a few fresh sprigs) to infuse aroma into the stew. Season with salt and pepper to taste.

Step 6: Slow Cooking

Bring everything to a boil over high heat. Once it starts boiling, reduce heat to low, cover, and let it simmer slowly for about 2 hours. The slow cooking will allow all flavors to blend well, and the meat will become tender.

Step 7: Thicken the Sauce

If you prefer a thicker sauce, dissolve 2 tablespoons of flour or cornstarch in a little cold water and add it to the stew during the last 15 minutes of cooking. Stir well to avoid lumps.

Step 8: Final Adjustments

Taste the stew before serving to adjust seasoning if necessary. If desired, garnish with some chopped fresh parsley for a fresh final touch.

This process will give you a delicious beef stew with rich, thick sauce, tender but firm vegetables, and juicy meat that melts in your mouth.

How to Add Vegetables to the Stew Without Losing Texture

To maintain the texture of the vegetables in the stew, it is essential to add them at the right time and cook them properly. Here’s how to do it:

Cut vegetables into large pieces: Vegetables like potatoes, carrots, and celery should be cut into large chunks to prevent them from falling apart during prolonged cooking. This helps them retain their shape and texture.
Add harder vegetables first: Vegetables like carrots and potatoes, which take longer to cook, should be added at the beginning of the cooking process, about 30-40 minutes before the stew is ready.
Incorporate more delicate vegetables at the end: Delicate vegetables like celery or peas should be added in the last 15-20 minutes of cooking to prevent them from becoming too soft.
Avoid over-stirring: Once the vegetables are in the pot, avoid stirring the stew too often to prevent breaking them apart.
Sauté some vegetables separately (optional): If you prefer some vegetables to remain crisp and have a fresher taste, you can sauté them separately and add them just before serving.

By following these steps, your vegetables will maintain a firm and pleasant texture, perfectly complementing the tender meat of the stew.

Tricks to Thicken Stew Sauce Without Losing Flavor

To achieve a thick and flavorful sauce in your beef stew, there are several methods you can apply without altering the taste of the dish. Here are some effective tricks:

Reduction: Cook the stew over low heat without a lid, allowing the liquid to gradually evaporate. This method concentrates the flavors while naturally thickening the sauce.
Cornstarch or flour: Dissolve 1-2 tablespoons of cornstarch or flour in a bit of cold water and add it to the stew while it’s boiling. Stir well to avoid lumps and cook on low heat until it thickens.
Vegetable puree: Mash some of the cooked vegetables from the stew, like potatoes or carrots, and incorporate them back into the dish. This will not only thicken the sauce but also add more body and flavor.
Tomato paste: Adding a tablespoon of tomato paste during cooking helps thicken the sauce and gives it a richer, more concentrated flavor.
Cold butter (Beurre Manié): Mix equal parts butter and flour to form a paste. Add it to the hot stew at the end of cooking to give it a velvety texture without altering the flavor.

How long should you cook the stew to make it perfect?

Cooking time is key to achieving a tender and flavorful beef stew. Depending on the method you use, the time can vary:

Traditional pot cooking: Cook on low heat for 2 to 3 hours. This time allows the meat to soften and absorb all the flavors. Stir occasionally and add more liquid if necessary to prevent it from drying out.
Slow cooker (Crock-Pot): Cook on low for 6 to 8 hours or on high for 4 to 5 hours. This method is ideal for achieving extremely tender meat, as slow cooking breaks down the collagen in the meat.
Pressure cooker: If you're short on time, you can cook the stew in a pressure cooker for 35 to 45 minutes. This method speeds up the process without sacrificing the tenderness of the meat.

Regardless of the method, make sure to check the texture of the meat before finishing the cooking. The meat should easily fall apart when pressed with a fork.

How to Use Leftover Stew for Other Recipes

Leftover beef stew can be turned into delicious new meals without wasting anything. Here are some ideas to reuse the leftover stew:

Cottage pie: Place the stew in an oven-safe dish, top it with mashed potatoes, and bake until the top is golden and crispy.
Empanadas or pies: Use the stew as a filling for empanadas or pies. You just need puff pastry or empanada dough, fill it with the stew, and bake until the dough is golden.
Tacos or fajitas: Shred the leftover meat and use it as a filling for tacos or fajitas. Add beans, cheese, and salsa for an extra touch.
Soup or lighter stew: Add extra broth and some fresh vegetables to the leftover stew to turn it into a lighter soup or stew.
Stuffed baked potatoes: Use the stew as a filling for baked potatoes. Simply cook the potatoes, cut them in half, and stuff them with the hot stew.

With these ideas, you can give new life to your leftover stew and enjoy different dishes with minimal effort.

Frequently Asked Questions (FAQs)

Q: How to Make the Beef in Stew Softer

A: To make the beef softer, use cuts with collagen like osso buco or shoulder, and cook over low heat for several hours. You can also use a pressure cooker to speed up the process without losing tenderness.

Q: Can I Make Stew Without Beef Broth?

A: Yes, you can substitute beef broth with water, red wine, or even chicken or vegetable broth. However, beef broth provides a deeper and richer flavor.

Q: Is It Necessary to Marinate the Meat Before Making Stew?

A: It’s not mandatory, but marinating the meat can add more flavor and help tenderize it. You can marinate it in red wine or a mixture of herbs and spices for a few hours before cooking.

Q: What Should I Do If the Stew Sauce Is Too Watery?

A: If the sauce is too watery, you can thicken it with a bit of cornstarch dissolved in cold water or by letting the liquid reduce by cooking without a lid during the last few minutes.