How to Make the Perfect Beef Stew, Regardless of Your Cooking Method

Check out the recipe Matthew follows in the video: Classic, Hearty Beef Stew.

Whether you’re using a stovetop, oven, slow cooker, or Instant Pot, following a few simple steps will guarantee your beef stew turns out exactly how you want it.

1. Choose the Right Cut of Beef

For the best beef stew, selecting the right cut of meat is key to achieving that tender, melt-in-your-mouth texture. You might be surprised to learn that the best cuts for stew are often the toughest cuts. Why? Because stewing—also known as braising—cooks meat slowly with a bit of liquid over low heat, breaking down the collagen and making it fork-tender. So, the more collagen in the meat, the better the stew. Cuts like beef chuck from the shoulder and bottom round from the rear are packed with collagen and perfect for stewing.

Tip: Always purchase a whole beef chuck or bottom round and cut it yourself rather than buying pre-packaged "stew meat." The pre-cut stew meat often contains scraps from different cuts, which may cook unevenly and could result in some pieces not becoming tender.

2. Brown the Beef

Once you've diced the beef into bite-sized cubes (about 1 to 1½ inches), you'll intensify the flavor in two ways: by seasoning the meat and browning it.

• Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
• Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It's important to work in small batches so you don't overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
• If you're making slow cooker beef stew, you'll do this step in a separate skillet before adding the beef to the slow cooker. If you're making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Tip: For the best searing, use oil with a high smoke point to avoid burning. Good options include canola oil, safflower oil, or light/refined olive oil. Alternatively, you can sear the beef in rendered bacon fat for a smoky flavor.

3. Add the Aromatics

• After you remove the last batch of browned meat, you can use the fat that's left behind to sauté onions and garlic if you're using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

• After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don't want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
• You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it's almost but not quite evaporated. Don't worry — you'll add a little more liquid in the next step.
• If you're finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquids and Seasonings

• Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
• If you're braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
• If you're braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
• If you're braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

• While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
• After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
• If you're using a slow cooker or Instant Pot, follow your recipe's directions for when and how to add the root vegetables, and how long to cook them.

Tip: The type of potatoes you choose can affect the texture of your stew. Waxy varieties like Yukon Golds will retain their shape while braising, whereas Russet potatoes (also known as Idaho or baking potatoes) will break down and soften at the edges.

7. Add the Final Touches

Once your stew is fully cooked and ready to be served, there are a few final touches you can add to enhance its flavor and texture.

• Stir in fresh or frozen peas (optional).
• Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Beef Stew

If your beef stew has a thinner consistency than you'd prefer, there are a few methods you can use to thicken it up to your liking:

• Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
• Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
• Remove a few potato chunks and mash them until smooth. Stir back into the sauce.