Beef Stew Recipe for Two (2024)

Cut beef into large (1") pieces. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

Toss the tender chunks of beef in 1 tablespoon of all-purpose flour.

Pour 1 tablespoon of olive oil into a Dutch oven or large pot.

Over medium-high heat, brown the beef, turning to sear all edges.

The beef should be seared well and brown bits should form on the bottom.

Add ¼ cup red wine or beef broth. Use a wooden spoon to scrape the bottom.

Add the liquids plus the aromatics. Cover. Cook over low heat for 2 hours.

Prepare the vegetables as shown in the image and set them aside.

Add the prepared vegetables and tomato paste to the pot.

Stir to mix everything and cook for an additional hour over low heat.

Make a cornstarch slurry and pour it into the pot. Stir as the sauce thickens.

Remove the stew from the heat and serve piping hot.

What kind of beef is best for stew?

The most common beef used for stew is a chuck. If it is cut into chunks it is referred to as stew meat. Beef chuck is easy to find and it's affordable, making it a great choice for your stew. That said, some butchers use inferior scraps of beef and call it stew meat. Make sure your stew meat is beef chuck.

What is "fond" in cooking terms?

The term fond refers to the caramelized bits left in the bottom of a pan after you've browned meat or vegetables. Heat changes proteins and carbohydrates in ways that make them fall apart and stick together in browned, flavorful bits on the bottom of the cooking pot. Use a little wine or broth to loosen them with a wooden spoon.

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• Cooks have been making beef stew for centuries. It does not require any advanced cooking skills. My best tip is to follow the instructions for searing the beef. Use tongs to turn the beef to sear it on all sides. Get a nice hard sear on it. This will add flavor and build those brown bits or "fond" on the bottom of the pot. When you de-glaze the pot with wine or stock, great flavor is released into the stew. Don't skip this step.
• The real key to making a great stew is slow cooking. Slow cooking the flavors of the beef chuck, a collagen-rich, fibrous cut of beef that needs at least two hours to break down. Cook over low, avoid boiling, and give the stew the time it needs.
• I leave my potatoes whole while cooking then slice them in half at serving time. This retains the color and integrity of the potato. If you prefer potatoes to take on the color of the broth and fall apart a bit, by all means, halve them before cooking.

What wine pairs well with beef stew?

For hearty stews with strong flavors, tender beef and vegetables, and rich, thick beefy sauce, select a Cabernet Sauvignon, Bordeaux, or Shiraz. These red wines will be able to hold their own against the rich sauce.

• 10 ounces Beef chuck
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black pepper
• 1 tablespoon All purpose flour
• 2 tablespoons Olive oil
• ¼ cup Red Wine (optional) or use additional beef broth
• 1 cup Beef Broth or beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Soy sauce
• 1 Bay Leaf or two small
• 2 cloves Garlic
• 2 tablespoons Tomato paste
• 6 small Yukon Gold Potatoes russet potatoes break apart too easily.
• 1 small Onion
• 2 carrots Carrot
• ⅓ cup Peas
• 1 tablespoon Cornstarch
• 1 sprig Fresh thyme optional

• Cut beef into large (1") pieces. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

• Toss the chunks of beef in 1 tablespoon of all-purpose flour.

• Pour 1 tablespoon of olive oil into a Dutch oven or large pot.

• Over medium-high heat, brown the beef, turning to sear all edges.

• The beef should be seared well and brown bits should form on the bottom of the pan.

• Add ¼ cup red wine or beef broth to the pot. Use a wooden spoon to scrape the bottom to loosen the bits.

• Add the Worcestershire sauce, soy sauce, beef broth, bay leaf, garlic, and fresh thyme (optional). Cover. Simmer over low heat for 2 hours.

• Prepare the vegetables leaving the potatoes whole if they are small, peeling and cutting the carrots into 1" pieces, cutting the onion into sixths, and slicing the garlic.

• Add the prepared vegetables and tomato paste to the pot.

• Stir to mix everything together and simmer for an additional hour over low heat.

• If the liquid is the right consistency for you skip this step. If not, make a cornstarch slurry by mixing 1 tablespoon of water with 1 tablespoon of cornstarch and pouring it into the pot. Stir as the sauce thickens.

• Remove the stew from the heat and serve piping hot.