Beef Stew DOs and DON'Ts

Stew Season is upon us...

Whatever stew you may be prepping. Follow these DO's and Dont's to ensure you get the best out of your stew. And for a bonus, we are sharing our favorite stew recipe of the season. Make sure you make enough for leftovers! Beef stew is one of those dishes that often tastes better the next day, after the flavors mingle in the fridge overnight.

BEEF STEW DOs

Do Choose the Right Beef

Sometimes grocery stores try to get away with packaging up their old, toughest meat with some potatoes and carrots and calling it a stew pack. But, what you want to choose is USDA Choice tender, grass-fed beef with fat marbled throughout. It’ll raise the quality and flavor of your dish tremendously. 

Do Sear the Beef

You should never throw your raw cubes of beef right into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It’s important not to brown them too lightly—sear them until there’s a dark crust on each side of the meat cubes. You’ll probably have to sear the cubes in batches to get the desired result. Too many cubes in the stew pot at once will result in grey meat instead of darkly seared. 

Do Deglaze the Pan with Wine

After searing the meat, that pan contains valuable juices and browned bits you must save! Pour red wine into the pan after removing the meat, keeping the burner on low while scraping the browned bits with a wooden spoon, letting the wine simmer and reduce. 

BEEF STEW DON'Ts

Don’t Add the Veggies Too Soon

Mushy veggies will ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn should be added about ten minutes before turning the burner off. 

Don’t Rush the Stewing of the Stew

Your beef stew needs at least two hours, sometimes three, on a low burner, so the meat is tender, and the flavors mingle. This isn’t a dish to rush; it’s a dish to make on a lazy weekend so you can enjoy the smell as it stews. 

Don’t Stew the Stew Too Long Either

There is a sweet spot here! It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all. Your beef will be tough if you don’t cook it enough and it will be tough if you cook it too much. It’s just science, take it from us! We recommend doing a taste test or two throughout the cooking process to gauge the progress.

Don’t Forget the Crusty Bread 

A rustic loaf of French or country bread is a must-have for sopping up the delicious juice left in your bowl after your stew is devoured. 

Meet your new favorite stew.

This slow cooker beef and barley stew recipe is easy to make and perfect for chilly days. Double the recipe, cook it ahead of time, and reheat it for the family during the week.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 4

Ingredients

• 1 lb Grass Fed Stew Meat
• 1 Tbsp olive oil
• Kosher salt
• Black pepper
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 4 red potatoes, peeled and cut into 1” cubes
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cups beef stock
• ½ cup dry red wine
• 3 Tbsp tomato paste
• 2 bay leaves
• 1 tsp dried rosemary
• ½ cup pearl barley, rinsed

Directions

1. Generously season beef with kosher salt and pepper.
2. Heat a large pan over medium-high heat. Heat olive oil and brown meat in batches. Drain off fat.
3. Place browned meat in a 4 to 6-quart slow cooker.
4. Add onion, garlic, potatoes, carrots, celery, beef stock, red wine, tomato paste, bay leaves, and rosemary. Stir to combine.
5. Add barley, cover, and cook on high for 4 hours.
6. Turn heat to low and cook for 2 hours or until beef is tender.
7. Serve hot and enjoy.

All in all, the best beef stew starts with the best beef. Get our  USDA Choice Grass Fed and Grass Finished Stew Meat delivered straight to your door overnight for free on orders of $99+. Enjoy!