For other satisfying stew ideas, check out this pork rib stew or this Instant Pot beef stew.
Stewing beef: Chunks of beef will provide the heartiness and main protein source for the stew. Cut the beef into 2-inch pieces that become tender in the slow cooker. Smaller pieces will cook too fast, potentially falling apart in the stew before the rich flavors have a chance to develop. All-purpose flour: To coat the beef, making a beautiful sear and thickening the stew. Oil and butter: To sear the beef in. Onion, celery, carrot: Makes a flavorful base for the stew. Garlic: Adds a robust and savory depth. Tomato paste: Concentrated tomato flavor that’s caramelized to add a sweet note. Gelatin: Enhances the mouthfeel and texture. Omit if using homemade beef bone broth. Beef stock: Use homemade or storebought. Worcestershire sauce: A umami-rich, slightly tangy element. Dark chocolate: The unsuspecting secret ingredient, the bitter notes of chocolate balance the sweetness from the caramelization of the onions and tomato paste. Potatoes: Soak up the delicious flavors of the stew for a satisfying bite. Yukon golds or russets work well. Guinness beer: Infuses a deep, malty flavor into the stew. Salt and pepper: Enhances and balances all the other flavors.
Chuck: From the shoulder area, it’s well-marbled. Round: From the rear leg. It’s less fatty than chuck but still great for stewing. It’s a popular choice for its lower cost, too. Brisket: From the lower chest, brisket has lots of flavor but is tougher again. Slow cooking helps break it down and makes it tender. Shank: From the leg – it can contain connective tissues that add richness to stews when cooked slowly. Short ribs: Taken from the rib area, short ribs make for a flavorful and thicker stew. Stew meat: Sometimes you’ll find beef labeled simply as “stew meat” which is made up of a mix of various cuts suitable for stewing.
Sear the meat: While you can skip this step if you’re short on time, it’s worth the prep time as it adds a dimension of flavor. Use butter: Sear your beef in butter to brown it for a beautiful golden sear. Caramelize the onions: Onions turn sweet when they’re well cooked, so keep them on the heat until they’re tender. Caramelize the tomato paste: More sweetness, more depth, more layers! Allow the natural sugars in the tomato paste to caramelize, taking about 2-3 minutes for the paste to darken a bit and release that irresistible sweet aroma. Gelatin. Introducing gelatin into your stew may sound unconventional but unless you’re working with homemade beef broth (major bonus points if you are!), gelatin brings richness and imparts a beautifully full texture to your stew. Gelatin is the secret ingredient that addressing the missing mouthfeel often found in store-bought stocks Be a boozy cook: Alcohol infuses an abundance of flavor into your stews. Just make sure you like the flavor of the beer you use as you will taste it. Other than Guiness, non-bitter stouts and porters work well for stews. Try a chocolate porter for double chocolate in this recipe. And remember that most of the alcohol burns off as the stew cooks so this is safe to serve to little ones. Sneak in some chocolate: A little dark chocolate to your beef stew is a surprising and delicious addition. Your guests won’t quite be able to put their finger on what exactly it is, but they’ll taste a rich and complex depth. It’s the same trick we use in our popular braised pork ribs recipe.
Add a refreshing spring mix salad, pan seared brussels sprouts, or a roasted winter green salad to the spread to provide a contrast to the rich beef stew and added nutrition. Finish the feast in theme with this beer ice cream, or keep it rich with a chocolate pie.
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