Classic Dutch-Oven Beef Stew
To make classic beef stew, cut chuck into chunks, pat dry, and brown well in batches — this deep browning is where the flavour comes from. Soften onion and garlic, stir in tomato paste and a little flour, then deglaze with stock or wine. Return the beef with carrots and potatoes, cover, and braise gently at 160 °C for 2 to 2.5 hours until fork-tender. Season and finish with peas or fresh herbs. It's even better the next day.
When the weather turns and you want the house to smell like dinner all afternoon, beef stew is the pot to put on. It’s the definition of winter comfort — deeply savoury, fork-tender, and almost entirely hands-off once it’s in the oven. It’s also better the next day, so it’s a perfect make-ahead.
Two rules for great stew
1. Use the right cut. Chuck. It’s tough, cheap, and full of connective tissue that melts over a long braise into silky, tender meat. Lean cuts stay dry and chewy because they have nothing to break down. Counterintuitively, the cheaper, tougher cut makes the better stew.
2. Brown deeply, in batches. This is where the flavour lives. Pat the beef dry, sear it hard in batches (crowding steams it grey), and scrape those browned bits back in when you deglaze. Skip this step and you get pale, flat stew.
Low and slow
Once it’s assembled, keep the braise at a bare simmer — a hard boil toughens meat. In the oven at 160 °C it looks after itself; on the stovetop, keep the lid on and the heat low. Give it the time it asks for: if the beef is still chewy, it isn’t overcooked, it needs longer. Add the potatoes and carrots partway through so they’re tender but not disintegrated.
Make it yours
- Wine-braised (bourguignon): red wine, mushrooms, and bacon lardons.
- Root-vegetable heavy: add parsnip, turnip, or celeriac.
- Herby: rosemary and a parmesan rind in the pot.
- Thicker gravy: mash a few of the cooked potatoes into the sauce, or reduce it uncovered at the end.
Serve in deep bowls with crusty bread, mashed potatoes, or buttered noodles to catch the gravy. Make a big batch — it reheats beautifully and freezes well, and the flavour only deepens overnight.
Frequently asked questions
What's the best cut of beef for stew?
Chuck (shoulder) is ideal — it's marbled with connective tissue that breaks down over a long, gentle braise into tender, silky meat. Brisket or blade also work. Avoid lean cuts like sirloin or 'stewing beef' that's too lean; they stay tough and dry because they have nothing to break down. Cheaper, tougher, well-marbled cuts make the best stew.
Why brown the beef in batches?
Browning creates the deep, savoury flavour base of the whole stew. If you crowd the pot, the meat releases moisture and steams grey instead of searing brown. Pat the beef dry, work in batches with space between the pieces, and don't rush it — those browned bits stuck to the pot are pure flavour you'll deglaze back in.
Why is my beef stew tough?
Usually it hasn't cooked long enough, or you used too-lean meat. Tough cuts like chuck need time — 2 hours or more of gentle simmering — for the connective tissue to melt into tenderness. If it's still chewy, it's not overcooked; it needs longer. Keep the braise at a bare simmer, not a hard boil, which toughens meat.