Beef Stew I

Introduction

This classic beef stew simmers beef chunks and vegetables in a tomato-based broth until everything is tender—it takes about 2 hours total, but most of that is hands-off cooking. The flour coating on the beef creates a natural thickener as it braises, so you get a rich, cohesive sauce without extra steps.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 100 minutes
• Total Time: 120 minutes
• Servings: 4–6

Ingredients

• 2 lb (900 g) beef
• ½ cup flour
• ¼ cup oil
• 1 bay leaf
• 1 tsp (5 ml) marjoram
• 1 tsp (5 ml) oregano
• 46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice
• 10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth
• 2-4 russet potatoes, or other large non-sweet white baking potatoes
• 4 large carrots
• 4 stalks of celery

Instructions

1. Cut the beef into chunks about 1 inch (2.5 cm) across.
2. Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3. Put oil into a wide pot and heat it.
4. In several batches, brown the beef in the pot with the oil.
5. Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7. Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
8. Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
9. When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.

Variations

Deeper color and richness: Replace half the tomato juice with additional double-strength beef broth and add 2 tablespoons tomato paste to the liquid in step 5. This reduces acidity and creates a more concentrated, savory sauce.

Root vegetable swap: Use parsnips or turnips in place of some or all of the potatoes. Both soften at the same rate and add an earthy sweetness that complements the beef.

Thicker, more stew-like consistency: Increase the flour coating to ¾ cup in step 2. The extra starch will create a denser, gravy-like liquid that clings to the vegetables.

Mushroom addition: Add 8 oz of quartered mushrooms (cremini, button, or portobello) in step 7 at the same time as the carrots. They contribute umami depth and break down slightly into the sauce.

Slow cooker method: After browning the beef in step 4, transfer it to a slow cooker with all remaining ingredients except the potatoes and celery. Cook on low for 6–8 hours, then add the potatoes and celery in the final 90 minutes.

Tips for Success

Brown the beef properly: Don’t skip or rush step 4. Browning in batches (rather than crowding the pot) develops deep flavor through caramelization. Work in 2–3 batches and let each batch sit undisturbed for 2–3 minutes before stirring.

Stir frequently during the long simmer: The flour coating sinks to the bottom and can scorch if left alone. A quick stir every few minutes prevents a burnt flavor from developing and ensures even cooking.

Add potatoes and carrots at different times: Carrots take longer to soften than potatoes, so adding them first (step 7) and potatoes last (step 8) means everything finishes tender at the same moment. If you add them together, potatoes often fall apart before carrots are done.

Test doneness by texture, not time: The “at least an hour” in step 6 is a minimum. Beef tenderness varies by cut and size. Pierce a chunk with a fork—it should break apart easily. This might take 75 minutes or 105 minutes depending on your pot and heat level.

Don’t remove the bay leaf until serving: It seasons the broth as it simmers but is a choking hazard if left in. Fish it out right before ladling into bowls.

Storage and Reheating

Store the stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even better on day 2.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes). Add a splash of broth or water if the stew has thickened too much during storage. You can also reheat it in a 350°F oven, covered, for 25–30 minutes.

This stew does not freeze well—the potatoes become mushy and grainy after thawing.

FAQ

Can I use a different cut of beef? Yes. Chuck roast, brisket, or beef shank all work; they’re naturally tough cuts that become tender with long, slow cooking. Avoid lean cuts like sirloin or tenderloin, which dry out during the long simmer.

What if my stew is too thin after cooking? Mix 1 tablespoon of flour with 2 tablespoons of cold water to form a smooth paste, then stir it into the simmering stew. Simmer for 2–3 minutes until thickened. Alternatively, simmer uncovered for an extra 10–15 minutes to reduce the liquid.

Can I prep ingredients the night before? Yes. Cut and store the beef, potatoes, carrots, and celery separately in the refrigerator in airtight containers. Coat the beef with flour right before cooking (not the night before, or the flour will absorb moisture and clump). This cuts your morning prep to about 10 minutes.

What herbs or spices could I add? Thyme, rosemary, and black pepper complement the existing marjoram and oregano without changing the stew’s character. Add ½ teaspoon of any of these in step 5, or taste and adjust after the first hour of simmering.