Classic Beef Stew

Easy Beef Stew Tips

What kind of meat do you use for beef stew?

We recommend using chuck meat for beef stew. Chuck meat is cut from the front shoulder. Round meat, or otherwise known as rear meat, works well, too. If you find pre-packaged meat labeled "stew meat" at the store, it's good to ask the meat counter worker what type of cut was used. You can also check out our complete guide to the best cuts for beef stew.

How do you make beef stew meat tender?

Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. For slow-cooker beef stews, we recommend cooking on low for 7-8 hours. You can also follow our best tips for tenderizing meat.

How can I thicken my beef stew without flour?

Besides using flour, you can thicken beef stew by adding a few tablespoons of cornstarch or cooked potatoes until you reach your desired consistency.

How do you add flavor to beef stew?

You can add flavor to beef stew by adding more garlic, swapping canola oil for olive oil and by browning the meat more thoroughly. Adding more garlic is not only tasty, but can lower cholesterol, too. Swapping in olive oil also provides health benefits. Olive oil has the same healthy fat properties and a similarsmoke point as canola, but it adds a more natural flavor to your stew. Speaking of adding flavor, browning stew meat adds a rich, meaty flavor to your dish. Although it's not necessary, we highly recommend it.