This Make Ahead Beef Stew is so rich and flavorful. The first day, the beef is browned and then simmered. It is then put in the fridge overnight to make it even more tender.
This make ahead beef stew is rich and flavorful. What’s more, the beef is boneless short ribs instead of chuck roast. I love them so much because they are so “beefy.” “.
I don’t know why it took me so long to try short ribs, but now I always choose them when I see them on a menu. The meat is wonderful when slow cooked and then stuffed in tacos and enchiladas. There were so many angels singing when I tried short rib tacos for the first time that I thought the sky would open up.
Short rib meat works wonderfully in this make ahead beef stew. It tenderizes pretty quickly, and doesnt require browning in batches. All the meat is browned with the onions to make a fond. When the pan is deglazed, the fond gives the meat a lot of deep meaty flavor. It also helps to develop the deep brown color of the sauce.
Along with rolls and a salad, this makes a great dinner. If you have any leftovers, they’re also pretty tasty.
Preparing beef stew the night before can make cooking it the next day so much easier. Taking just a little time in the evening to prep the ingredients means you can just toss everything in the slow cooker in the morning and let it cook all day. No fussing with chopping vegetables when you first wake up! Here’s a complete guide to prepping beef stew ahead of time.
Why Make Beef Stew in Advance
There are a few great reasons to prep your beef stew the night before cooking
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Saves time in the morning – No need to wash, peel and chop all the vegetables first thing when you wake up.
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Makes weeknight cooking easier – Prep in the evening and just set the slow cooker in the morning before work or school. Dinner will be ready when you get home.
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Allows flavors to develop – Letting the stew ingredients sit together overnight in the fridge gives the seasonings and flavors more time to mingle and deepen.
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Less dishes to wash – Prepping everything the night before means fewer dishes and cutting boards to wash first thing in the morning
Tips for Advanced Prep
Follow these tips to prep your beef stew the night before for best results:
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Cut vegetables 1 day ahead – Chop hardy vegetables like potatoes, carrots, celery and onions a day ahead. Store in cold water in the fridge overnight.
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Leave delicate veggies for day of – Wait to add delicate vegetables like peas until day of cooking so they don’t get overcooked.
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Marinate meat ahead – Toss beef cubes with seasoning and Worcestershire sauce the night before for extra flavor.
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Start with cold water – Make sure to cover prepped vegetables with cold water before storing overnight to prevent oxidation.
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Use two containers – Keep meat and vegetables separate in the fridge so flavors don’t cross over.
Step-by-Step Guide
Follow these simple steps to prep your beef stew the night before:
The Night Before
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Peel and dice potatoes, carrots and onions.
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Place cut vegetables in a container and cover with cold water. Refrigerate overnight.
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Cut beef stew meat into 1-inch cubes.
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Place beef in a plastic bag with Worcestershire sauce and seasonings. Marinate overnight.
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Refrigerate beef and veggies in separate covered containers.
The Morning Of
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Drain vegetables from water and add to slow cooker.
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Add marinated beef cubes to slow cooker.
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Pour in broth, tomatoes, herbs and seasoning.
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Cook on low setting for 8-10 hours.
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Add fresh peas and parsley in the last 30 minutes.
Just Before Serving
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Remove bay leaf.
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Adjust seasoning with salt and pepper.
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If needed, thicken stew liquid with a cornstarch slurry.
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Serve stew into bowls and garnish with parsley.
Recipes for Prepped-Ahead Beef Stew
Looking for a delicious beef stew recipe to prep in advance? Here are some great, highly-rated options:
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Slow Cooker Beef Stew – Prep meat and vegetables separately the night before.
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Easy Pressure Cooker Beef Stew – Brown meat the night before then toss everything in in the morning.
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Guinness Beef Stew – Perfect for prepping ahead – the Guinness adds great flavor.
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Mom’s Classic Beef Stew – An easy, comforting stew to make in advance.
Make Beef Stew Prep Easier
Preparing beef stew the night before can save you so much time and make weeknight dinners a breeze. Follow the tips above to easily prep your ingredients in advance. Your future self will thank you in the morning when dinner is ready for the slow cooker with just a quick prep. Enjoy the flavor benefits of letting your stew ingredients mingle overnight. Try this handy make-ahead method for easy beef stew any night of the week!
How to Make the Beef Stew:
First, you brown the beef with the onions in a Dutch oven. After that, you add the garlic, thyme, tomato paste, soy sauce, and a little flour. Cook for another minute or two, then add the wine and chicken broth.
After that, you simmer the meat for about 30 minutes. After that, you let the mixture sit for another 45 minutes before putting it in the fridge.
First, you simmer the soup. Then, you add the carrots and potatoes. Finally, you put the stew in the oven to keep cooking.
Finally, you stir in the peas, parsley, and salt and pepper to taste. So delicious and comforting!
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Ingredients in this Make Ahead Beef Stew:
Boneless beef short ribs.
Veggies: Onions, Yukon Gold potatoes, carrots, and peas.
Aromatics and berbs: Garlic, thyme, and parsley.
Ingredients to add umami: Tomato paste, soy sauce, and red wine.
You also will need chicken broth, salt, and pepper.
Huge Mistakes Everyone Makes When Cooking Beef Stew
FAQ
Can you prep beef the night before?
How do you tenderize stew meat overnight?
Can you brown meat for stew the night before?
How do you store beef stew overnight?