How to Make Classic Beef Stew—Plus, Two Tasty Variations to Master
Aromatic and satisfying, classic beef stew hits home on cold nights. In our recipe, seared meat simmers with tomato paste, Worcestershire sauce, and dry red wine, and fire-roasted tomatoes bring subtle smokiness. Beef chuck is our choice cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass-fed, which is incredibly savory. However, lamb and pork shoulder are also delicious substitutes for beef in all three of our recipes. Get cozy with this rendition, or consider two tasty twists on tradition.
An Everyday Classic
An economical cut of meat, beef chuck becomes succulent and tender when cooked low and slow for two-and-a-half hours. It adapts rich and savory flavors as it cooks with a bounty of ingredients. Carrots, Yukon gold potatoes, and peas all stew together with the meat for a cozy, crowd-pleasing meal.
Light and Bright
Sans tomato paste, this version is brothier than the original. Leeks, thyme, and white wine play up the freshness of this dish. Sweet potatoes and parsnips offer a host of vitamins and antioxidants that will nourish you all winter long.
Warm and Spiced
Swap in a few different vegetables for a totally distinct dish. Red bell pepper amplifies the chile in berbere seasoning, a warming Ethiopian spice blend that contains dozens of spices like cumin, allspice, paprika, ginger, and garlic.
Save It for Later
Our stew lasts two days in the refrigerator and can be frozen for up to three months. Let it cool completely before freezing in an airtight container. Reheat in a covered saucepan over medium-low heat, stirring occasionally.
Recipes by Greg Lofts. Prop Styling by Suzie Meyers.