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Draw everyone to your kitchen with these incredible braised beef stew recipes. It’s truly the ultimate warm-belly food. BestLifeTips is available for extra secret to make it even better.
What are the best cuts of beef for stew?
For stewing, we often use the tougher, larger parts of animals such as cows, elk, deer, or pigs. Beef stew meat is typically made from the long shoulder, often known as “chuck.” We will, however, also do it with roast, top and bottom round, tips, and steak.
When purchasing beef stew meat at the store, it is normal to see a mixture of bits and pieces left over from cutting up larger cuts of meat into steaks and roasts.
Many home cooks like chuck because it cooks evenly and consistently, yielding tender and juicy results!
Why the tougher, the better? The secret is collagen, which keeps beef moist and tender when cooked. The more collagen there is in a muscle, the stronger. Chuck, on the other hand, supports a significant amount of body weight, making them extremely heavy, collagen-rich, and unquestionably durable. As a result, the frequency at which a muscle is used and its strength are the best predictors of collagen component.
Get to know more about beef nutrition facts: Beef nutrition facts by the USDA.
Get confused between Beef or Lamb? Read this: Is lamb healthier than beef?
Best cut of beef for stew
- Chuck: The shoulder, forearm, and upper arm muscles are also included in the chuck. It’s a low-cost cut with good flavor and a lot of connective tissue and fat, making it a great substitute for stews. However, since chuck includes so many different muscles, you won’t always get the same consistency. Some parts that are leaner, fattier while some are tenderer, or heavier.
- Short rib: Short rib is the perfect option for consistency of texture and flavor, but it is often the most expensive.Short ribs are derived from the plate, a primal slash on the underside of the calf. They are, in essence, the ribs that are closest to the belly. Short ribs are actually more expensive than chuck, and you can keep in mind that bone weight is often taken into account, but they have a rich beefy taste.
- Bottom Sirloin Flap: Bohemian is juicy but chewy, like a cross between a hanger steak and a short rib. If you like rich beefy flavors and don’t mind chewing a little, add this to your ingredient list.If you don’t know a butcher, it’s difficult to find this cut. It is made from the cow’s sirloin, which is found just in front of the hind legs. Bottom sirloin flap is ideal for high-heat cooking, such as grilling. It does, though, work well with beef stew.
Read more about best cut of meat for stew:
How to cook braised beef stew with red wine
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup tomato paste
- 1 1/2 pounds baby white or red potatoes, halved
- 1 medium yellow onion, quartered
- 2 cups dry red wine, such as Pinot Noir or Syrah
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs thyme
- 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
- 4 pounds chuck roast, cut into 2-inch pieces
- Preheat the oven to 325°F. Season the meat with salt and pepper and toss it in a big mixing bowl with the flour.
- In a deep Dutch oven or wide-bottomed pot with a tight-fitting seal, heat the oil over medium-high heat. Cook the meat in batches for 6 to 8 minutes, or until well browned on both sides, moving the pieces to a plate as they brown. Some drippings from the pot can be poured off and discarded.
- Put the tomato paste, wine, broth, cabbage, bay leaves, thyme, and 2 carrots to a boil. Return the meat and any juices to the pot (the meat should be barely immersed in liquid), cover, and place in the oven to finish cooking. 2 hours in the oven.
- Pick and discard the cooked vegetables with tongs. Return the pot to the oven, cover, and add the potatoes and remaining 8 carrots. Cook for another hour, or until the meat and vegetables are fork-tender.
How to cook beer braised beef stew
- 1 pound small beets, peeled and halved
- 1 pound Brussels sprouts
- 1 pound carrots, chopped
- 1 pound parsnips, chopped
- 1 pound small red potatoes, halved
- Kosher salt and black pepper
- 3 tablespoons vegetable oil
- One 6-ounce can tomato paste
- 2 onions, chopped
- 3 cups beef broth
- Two 12-ounce bottles ale
- 3 tablespoons soy sauce
- 1 bay leaf
- 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
- Season the beef with salt and pepper to taste. In a big Dutch oven, heat the oil over medium-high heat. Cook until the beef is well browned on both sides. Cook for 1 minute after adding the tomato paste.
- Cook, stirring regularly, until the onions are softened and browned. Combine the beef broth, ale, soy sauce, and bay leaf in a mixing bowl. Bring the stew to a boil, then reduce the heat to medium-low, cover, and cook, stirring periodically, for 1 1/2 hours, or until the meat is tender and the liquid is slightly reduced.
- Add the carrots, beets, Brussels sprouts, parsnips and red potatoes, and cook, covered, stirring periodically, until the meat and vegetables are tender, about 1 more hour. Before serving, remove the bay leaf.
How to cook Chinese stew beef
- 1/4 cup Shaoxing wine (or dry sherry)
- 6 dried chili peppers
- 1 thumb ginger, sliced
- 3 green onions, halved crosswise
- 4 bay leaves
- 1 star anise
- 1 cinnamon stick
- 1 tablespoon sugar
- 1/2 teaspoon coarsely ground black pepper
- 1 1/4 cup soy sauce
- 1/2 teaspoon salt
- 3 carrots, cut into 2-inch pieces
- 2 medium waxy potatoes (or 1 large russet potato, quartered)
- 1 (3 lbs/1.3 kg) beef chuck roast, cut into 1.5” (3 cm)
- Put the beef in a 4-quart (3.78-liter) dutch oven and 4 cups of cold tap water, just enough to cover the beef. Over medium-high pressure, bring the kettle to a gentle boil. Stir periodically to save the beef from sticking to the pot’s boom. Turn the heat down to medium.
Allow it to gently boil for 10 to 15 minutes. When the broth is cooking, skim the foam from the top and discard it until the broth is clear.
- Add the Shaoxing wine, chili peppers, ginger, green onion, bay leaves, star anise, cinnamon stick, honey, and ground black pepper in a large mixing bowl. Reduce the heat to medium-low. Cook, sealed, for 40 minutes.
- Add soy sauces, as well as the salt. Stir all together thoroughly. Continue to cook, uncovered, for 1 hour to 1 hour 30 minutes, or until the beef is tender but not falling apart.
- Combine the carrots and potatoes. Cook, uncovered, for another 30 minutes or so, or until the vegetables are tender.
Serve as a main course of steamed rice or cooked noodles.
How to cook keto braised beef stew
- 3 teaspoons salt, divided
- 4 1/2 cups beef broth, divided
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf
- 1 pound turnips, peeled and cut into bite-sized chunks
- 2 medium carrots, peeled and cut into coins
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- ½ teaspoon xanthan gum
- 1 tablespoon fresh parsley, minced
- 1 ½ pound chuck roast, cut into cubes
- 1 tablespoon avocado oil, more as needed
- Preheat a big dutch oven to medium-high. Heat the oil until it shimmers. Add 1 teaspoon salt sprinkle over the beef. Cook until the beef is browned on all sides, around 5 minutes per batch, in a single layer in the pot (you will need to work in batches). Between batches, add more oil if needed. Place all the beef in a bowl and set aside.
- Set medium-high pressure, add 12 cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the plate.
- Return the steak, along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf, to the skillet. Bring to a boil, then reduce to a low heat and cover. Cook for 12 hours on low pressure, or until the beef is tender.
- Combine the turnips, broccoli, cabbage, celery, garlic, and the remaining 2 teaspoons salt in a large mixing bowl. To mix, stir all together.
- Remove 1/2 cup of liquid from the pot to a bowl. Whisk in the xanthan gum until thoroughly combined. Return the mixture to the pot and cook, stirring regularly for 45 minutes, or until the vegetables are tender.
- Before serving, remove bay leaf and sprinkle with parsley.
No one can refuse a rich, thick and flavorful braised beef stew. The most wonderful part is that it’s truly simple to cook. Give BestLifeTips a thumb up if you nailed it and come back for more useful tips for your kitchen.