Tiffany Haney
Cooking stew in a pot is a great way to make a hearty and delicious meal. This classic dish is perfect for a lazy Sunday and can be made in just one pot on the stove. The key to a good stew is slow cooking, which allows the flavours to develop and the meat to become tender. While a variety of ingredients can be used, a classic stew typically includes beef, vegetables like carrots, celery, and potatoes, and a broth or gravy made with tomato paste, wine, and herbs. The beef is usually seared first to lock in flavour and create a nice crust, and then the vegetables are added and cooked until softened. Finally, the broth and seasonings are added, and the stew is left to simmer until thickened.
| Characteristics | Values |
|---|---|
| Type of pot | Dutch oven, heavy soup pot, slow cooker, Instant Pot |
| Ingredients | Beef, potatoes, carrots, celery, onion, garlic, flour, oil, broth, water, wine, tomato paste, herbs, salt, pepper |
| Preparation | Sear meat, add aromatics, add vegetables, simmer |
| Time | 1-2 hours on stovetop, 4-5 hours in slow cooker |
| Serving suggestion | French bread, rustic bread |
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What You'll Learn
Choosing the right cut of beef
One of the most popular choices is chuck, which comes from the forequarter of the cow, including the shoulder, neck, and upper arm muscles. It is a relatively cheap cut with good flavour and lots of connective tissue and fat, making it ideal for stews. However, chuck can sometimes become dry and stringy, so it is important to simmer it gently.
Short ribs are another option, offering a deep beefy flavour with a beautiful, even grain. They tend to be more expensive than chuck, and some of the weight you pay for is bone weight. They can be a mixed bag, with good quality short ribs braising beautifully, while lower-quality ones can become dry and stringy.
If you're looking for something a little different, you could try brisket, which is typically inexpensive and has a good ratio of tough tissues and fat content. Bone-in short ribs and oxtail are also options, but they tend to be more expensive due to their low availability.
Ultimately, the best cut of beef for your stew will depend on your budget, taste preferences, and the availability of the meat.
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Preparing the beef
Once you have chosen your cut of meat, trim any unwanted parts and excess fat. Be careful not to overdo the trimming, as some fat will help keep the beef tender during cooking. Next, cut the meat into uniform, bite-sized pieces. This will ensure that the beef cooks evenly and becomes tender during the cooking process.
After trimming and cutting the beef, it's time to season it. Sprinkle the meat generously with salt and pepper, or use a unique blend of seasonings like rosemary, thyme, marjoram, paprika, salt, and pepper. You can also coat the beef with flour, which adds flavour and helps to thicken the stew. Toss the beef with the desired seasonings until it is fully coated.
Now it's time to sear the beef. Heat some oil in a Dutch oven or large pot over medium-high heat. Add the beef to the pan in batches, being careful not to overcrowd the pan. Sear the meat until it is nicely browned, developing a good colour and flavour. This step adds depth and dimension to your stew and creates tasty browned bits that enhance the sauce.
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Preparing the vegetables
Chopping the Vegetables:
Start by gathering your desired vegetables. Classic options include onions, carrots, celery, potatoes, and garlic. You can also add other vegetables like parsnips, mushrooms, or peas for extra flavour and texture. Cut the vegetables into uniform pieces, keeping in mind that they should be slightly smaller than the beef cubes. This ensures that they cook evenly and don't overcook or fall apart. For example, if you are using carrots and potatoes, cut them into large chunks similar in size to the beef cubes. For onions and garlic, you can chop them into smaller pieces since they will cook down during the stewing process.
Sautéing the Vegetables:
Heat some oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, celery, and garlic to the pan. Cook this mixture, stirring occasionally, until the vegetables soften. You can also add mushrooms at this stage if you are using them. Sautéing these aromatic vegetables first will deepen the flavour of your stew.
Adding Tomato Paste:
Once the vegetables are softened, it's time to add the tomato paste. Stir it into the vegetable mixture and continue cooking for a few minutes until the paste darkens. Tomato paste adds a rich tomato flavour and helps to thicken the stew. If you prefer a less thick consistency, you can substitute it with tomato sauce or crushed tomatoes.
Seasoning the Vegetables:
Before adding the remaining vegetables, season the mixture with salt and pepper. You can also add dried or fresh herbs like thyme, basil, rosemary, or marjoram at this stage. This step enhances the flavour of the dish, taking advantage of the long cooking time to infuse the spices into the stew.
Combining with Meat and Broth:
Now, you can return the seared beef to the pot and pour in the broth. Use a spatula to scrape up any browned bits from the bottom of the pot, incorporating them into the stew. These browned bits add extra flavour and depth to your dish.
Simmering the Stew:
Cover the pot, reduce the heat to low, and let the stew simmer. This slow cooking process allows the flavours to meld and the vegetables to become tender. Depending on the recipe, you may add the potatoes and carrots later in the cooking process to prevent overcooking. Continue simmering until the beef is tender and the sauce has thickened to your desired consistency.
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Cooking the beef
To cook beef stew in a pot, start by cutting your beef into equal-sized cubes. The size of the cubes is important, as it will affect how tender the meat becomes during cooking. Aim for cubes that are around 1-inch to 1.5-inches in size. If you are using a pressure cooker, the smaller size will ensure that the meat cooks more quickly and evenly.
Next, season the meat with salt and pepper and toss it with flour until it is well coated. The flour will create a flavorful crust on the meat and also help to thicken the stew.
Now it's time to sear the beef. Heat some oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the meat in batches, being careful not to overcrowd the pan, and sear until browned. This step adds depth and dimension to the stew and helps to create a nice crust on the meat.
Once the meat is browned, it's time to add the aromatics. Remove the meat from the pan and set it aside. Add onions, garlic, and, if desired, balsamic vinegar to the pan. Cook until the vegetables are softened, then add tomato paste and cook for a minute or two more.
Return the beef to the pot and stir to combine. At this point, you can also add some red wine for extra flavor. Pour in the broth and use a spatula to scrape up any browned bits from the bottom of the pan.
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Cooking the vegetables
Once you've seared the beef, it's time to add the vegetables. Remove the meat from the pot and set it aside on a plate or bowl. Add a little more oil to the pot if needed, then add the onions, garlic, and celery. Cook these vegetables, stirring occasionally, until they are softened. This should take about 10 minutes. You can also add some balsamic vinegar to help loosen any brown bits from the bottom of the pan and add flavour.
After the onions, garlic, and celery are softened, add the tomato paste and continue to cook. At this point, you can also add some spices and herbs, such as rosemary, thyme, marjoram, paprika, bay leaves, and parsley. Stir the mixture until well combined, and cook for another minute or two.
Now it's time to return the beef to the pot. Add the meat back into the pot with the vegetables and spices. Then, pour in the cooking liquid: the wine, broth, and water. You can also add some Worcestershire sauce for extra flavour. Bring the mixture to a boil.
Finally, add the potatoes and carrots. Cut these vegetables into large chunks, about the same size as the beef cubes. Raise the heat to bring the liquid to a boil, then reduce the heat to low, cover, and simmer. Continue cooking until the vegetables are fork-tender, which should take about 30 to 40 minutes. You can also add some frozen peas during the last few minutes of cooking.
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