This Beef Stew is the #1 most popular recipe on my blog & my readers agree – it’s the BEST EVER!.
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We’ve reached fall, and I don’t know about you, but I’m ready for soup. And, what’s better than a big, hearty bowl full of beef stew.
And, this ain’t just any beef stew. I’m not trying to brag (or maybe I am), but I make a great beef stew, and I’m going to call it the best ever.
Look at all those colors! Just looking at the picture makes you feel like you can smell how good the stew is. Seriously, ya’ll. It’s amazing. Addictive, and amazing. Once you make it, you won’t be able to go back to any other recipe.
This recipe calls for beef demi-glace, which you can buy here if you’re not sure if your store has it. The stew tastes so much better with the demi glace than with regular beef broth or stock. But if you don’t have demi-glace or don’t want to buy it, you can use Swanson Flavor Boost instead. Note: Many of you seem to be having trouble finding Swanson Flavor Boost these days. If you can’t find beef demi-glace, then you can substitute Better than Bouillon in Beef.
It starts off with a nice layer of flour. Plus, the onions are added to the pan. Finally, some of the liquid in the recipe is used to deglaze the whole thing. After, you put it in your slow cooker and set it to low. It cooks all day and fills your house with wonderful smells.
Which reminds me – when making this stew, please lock your doors. Deadbolt them too. Your neighbors may just burst right in and try stealing your stew. If you don’t do what I say,
You single gals out there. Looking for a husband? This stew is your secret weapon. So, make you a big ol’ pot of it & start shopping for that wedding gown.
Oops. Sorry. There’s a computer screen there. You may want to go get an ice pack for that…
There’s nothing quite like a steaming bowl of beef stew on a chilly night. The tender chunks of beef, carrots, potatoes and onions in a rich, savory broth warm you from the inside out. But sometimes beef stew can turn out a little anemic looking and lacking in flavor. If you love beef stew but find yours is always on the pale side, don’t worry – we’ve got you covered.
With just a few simple tricks, you can transform your beef stew into a mouthwatering bowl with deep, dark color and incredible flavor. Read on to unlock the secrets to making your stew darker and more delicious.
Start with the Right Cut
The first step to darker beef stew is choosing the right cut of meat Look for beef that has plenty of connective tissue, fat and collagen, which will all melt into the broth as it cooks. Great options include
- Chuck roast or stew meat
- Brisket
- Short ribs
- Shank
These cuts will impart much more flavor, body and richness than leaner ones like sirloin or round. The natural collagen will thicken the broth while the fat will make it glossy and mouthcoating.
Sear the Meat
Before the beef goes into the broth, be sure to sear it first. Get your large dutch oven piping hot over high heat. Add just enough oil to coat the bottom and wait until it’s shimmering.
Sear the beef in batches until well browned on all sides – this caramelization adds both flavor and color that will seep into the stew as it simmers.
Sauté the Aromatics
After searing the meat, sauté the aromatics like onions, garlic, carrots and celery. Allow them to get some color too.
The browned bits left in the bottom of the pan are full of concentrated flavor. Be sure to scrape them up as the vegetables cook.
Use Dark Liquids
One of the easiest ways to add color and richness to beef stew is by using dark cooking liquids. For ultimate depth of flavor, use a combination of:
- Beef broth
- Red wine
- Stout beer
- Balsamic vinegar
- Worstershire sauce
- Soy sauce
Allow the stew to simmer until the liquid is reduced by half so the flavors really concentrate.
Add Tomato Paste
Another ingredient that can dramatically darken up beef stew is tomato paste. Just a few tablespoons stirred into the broth adds not only color but also sweetness and acidity to balance the richness.
Be sure to bloom the paste first in oil or broth as it can taste metallic if added straight.
Deepen Flavor with Dried Mushrooms
Meaty dried mushrooms like porcini, morel or shiitake add tons of savory umami flavor to beef stew, while also amplifying the dark color.
Rehydrate them first in hot water, then finely chop and add them along with the soaking liquid to the stew.
Brown the Flour
If your beef stew uses flour to thicken the broth, take the extra step to brown it first. Cook the flour in a skillet over medium heat until golden and fragrant before whisking it into the simmering stew.
This adds a deep nutty flavor and also darkens the color. Just be sure to cook out any raw taste.
Cook Low and Slow
The long, slow simmer is what really develops the complex flavors and dark color of beef stew. Cook the stew at a bare simmer with the lid cracked for at least 2 hours, ideally 3 or more.
This allows the collagen, gelatin and natural juices of the meat to be released into the broth, making it glossy, rich and dark.
Finish with Fresh Herbs
Right before serving, stir in some chopped fresh parsley, thyme or rosemary. The fresh herbs add a pop of color and flavor to balance the long-cooked stew.
A sprinkle of the gremolata mixture – parsley, lemon zest and garlic – is also delicious.
Let the Flavors Develop
Like many stews, beef stew is even better the next day once the ingredients have had time to further meld.
Refrigerate leftovers in an airtight container. When ready to reheat, add a splash of water or broth as needed to adjust consistency.
With a few easy techniques like searing, sautéing, reducing and simmering, you can coax the deepest, richest flavor and color out of beef stew. Follow these tips for your best pot yet!
Frequently Asked Questions
What cut of beef is best for stew?
Chuck roast, brisket, short ribs and shank are all excellent cuts for stew because they have a lot of collagen, fat and connective tissue that breakdown into rich flavor.
Can I use a slow cooker for beef stew?
Yes, a slow cooker can work well but be sure to sear the meat first. Cook on low for 8+ hours.
What liquids make beef stew darker?
Red wine, stout beer, balsamic vinegar, Worcestershire sauce, soy sauce, beef broth and mushroom soaking liquid all contribute deep color.
How do you thicken beef stew?
Whisk in a few tablespoons of flour browned in oil. Rice, barley or potatoes stirred in at the end also help thicken.
What spices go well in beef stew?
Bay leaves, thyme, rosemary, parsley, paprika, cloves, oregano, marjoram, celery seed and black pepper are all excellent seasoning options.
With the right ingredients and cooking techniques, you can take your beef stew from bland and blah to rich, mouthwatering perfection. Experiment with different flavor combinations until you find a recipe that makes this hearty classic your new favorite comfort food.
PRINTABLE RECIPE AFTER VIDEO TUTORIAL!
