Stewing Beef

Stewing/braising beef is a simple way to get supper to the table. Stewing starts off with less-tender but flavourful cuts of beef and turns them tender using slow moist heat for cooking. Here’s how…

Get Ready

Meat and veggies all together – a big batch of stew is great when you have the family gathered at the table. Slow-simmer on the stove top, in the oven or in a slow cooker.

CUT meat from bone-into cubes if necessary. Coat beef with a mixture of flour, salt and pepper; shake off excess. In lightly oiled Dutch oven or stockpot, brown meat in batches.
ADD onions and other seasoning, as desired, Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
COVER AND SIMMER in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender. Add chunks of vegetables and cook for 30 minutes longer or until vegetables are tender.

Watch

Common Cut

Stewing Beef

Alternate Cuts

Shank Centre Cut Stewing Beef Boneless

Chuck Short Ribs

Myth Buster

MYTH:

You need to flour stew cubes before browning.

TRUTH:

Flouring beef cubes prior to browning will reduce spattering but it does make the pan mucky. Pat stew cubes dry with paper towel, season all over and then brown the cubes. Sprinkle cubes all over with flour after browning.

Tips for Stewing

Cook’s Notes

Stews don’t require any fussing while they cook – once they’re in the oven you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.
Beef stews, are great for entertaining since they can be made the day ahead. Stew flavours meld together as it sits so it tastes better next day. Gently re-heat in the oven, microwave or slow cooker before serving.
Browning the beef before simmering gives beef stew a rich colour and flavour.
For a stew-like dinner that’s faster to prepare, you can use a Simmering Steak instead of stewing cubes; that way, you have only one piece of meat to brown. Simmer as you would for making a stew.
Overcrowding meat in the pan will cause meat to steam rather than brown.
You can dredge the beef cubes in seasoned flour before browning if you like – but sprinkling the flour over the browned cubes is easier and less messy.
Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.
If flavourings start to scorch add a splash of water to the pot.
A tight fitting lid and a heavy pot are essential for best braising.
Keep beef cubes roughly the same size and trim them – this way beef will all cook at about the same time
Use the right pot – a Dutch oven made from enameled cast iron just can’t be beat – think Le Creuset for example.
For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker will do the trick too.

Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton

Cuts used with Stewing Beef

Common Cuts | Stewing Beef

Raw, Stewing Beef

Stewing Beef

Cut from the Chuck, stewing beef cubes have deep rich beef flavour. Best cooked by braising to make tender – slowly simmer in a seasoned brother in a covered container.

Alternate Cuts | Stewing Beef

Shank Centre Cut Stewing Beef Boneless

Perfect for stew, this cut has a deep rich beef flavour. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container.

Chuck Short Ribs

Deep rich beef flavour is the hallmark of Short Ribs. Best cooked by braising to make them fall-off-the-bone tender – slowly simmer in a seasoned brother in a covered container, just like a stew.

Stewing Beef recipes

Persian Okra Stew (Khoresh Bamieh)

By Tara Omidvar, @madeofsugarandsaffron, Khoresh Bamieh or okra stew is a dish originating in the south of Iran. It’s a hot and flavourful dish with lots of garlic. Okra, beef and tamarind are the main ingredients. Like many other Iranian stews, there are different versions of this stew as well. Some cooks add split peas and some make it without tamarind. This version is the one that Tara’s grandmother taught her. The sourness that tamarind provides to this dish can’t be replaced with any other ingredient. As with every other Iranian stew, this dish is always served with saffron rice. You can also serve Shirazi Salad (see Tip), fresh herbs and/or pickled vegetables as accompaniments.

Slow-Cooker Beef Goulash

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

Curried Beef Stew

Warm up your taste buds with the exotic taste of this simple beef stew recipe.

Island Inspired Beef Stew

This beef stew recipe features undertones of cinnamon and ginger with a hint of heat.

Pressure Cooker Chinese Beef Stew with Daikon and Carrots

Chinese beef stew is one of my favorite Cantonese comfort food dishes that I grew up eating. As a child, I would eagerly anticipate dinner time when my mother would prepare it–it filled the kitchen with delicious aromas. Searing the beef creates colour and more delicious flavour to the stew. Star anise and five spice powder also add such a depth of flavor, these spices are what makes this classic dish so special. Daikon radish is a white vegetable that resembles a giant carrot. The radish and carrots are cut into large pieces to ensure they are tender, but still retain their texture during cooking. I’ve adapted my family recipe to use the electric pressure cooker to produce the same tender and flavorful results as cooking on the stovetop. My family and I enjoy eating this served over hot cooked rice or rice noodles.

Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton

Make this hearty stew with Stewing Beef such as Stewing Beef Cubes or Shank or cubes that are cut from Short Ribs or Simmering Steaks such as: Cross Rib, Blade or Brisket.

Traditional Braised Beef Stew

What could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.

Jillian’s Favorite Aussie Beef Meat Pies

Meat pies are a big hit with Sylvia’s family, especially for her daughter. This iconic Australian meat pie is traditionally served with ketchup and uses two types of pastry. The meat filling is surrounded by tender pastry and topped with a puff pastry lid. You can use store-bought pie pastry and puff pastry or go the homemade route.