1800s-present - European American home cooks and boardinghouse cooks adapting old-world stews to American beef

Beef Stew

Name: Beef Stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Ingredients: 2 1/2 pounds beef chuck, cut into 1 1/2-inch pieces; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons flour; 2 tablespoons neutral oil; 1 onion, chopped; 2 tablespoons tomato paste; 2 cloves garlic, minced; 1 cup red wine or additional beef broth; 4 cups beef broth; 1 bay leaf; 1 teaspoon thyme; 1 pound potatoes, cut into chunks; 3 carrots, cut into chunks; 1 cup frozen peas, optional

Beef stew is old-world pot cooking adapted to American beef country, boardinghouses, and family kitchens. Browning the meat, simmering it gently, and adding vegetables in stages turns inexpensive chuck into a cold-weather meal.

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Difficulty

Easy

Prep time

25 minutes

Cook time

2 hours 30 minutes

Total time

2 hours 55 minutes

Servings

6 servings

Region

Midwest and Great Plains

Era introduced

1800s-present

Introduced by

European American home cooks and boardinghouse cooks adapting old-world stews to American beef

Recipe tools

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The Story

Stew is one of the most durable ways to make tough cuts tender. In the United States, beef stew became especially at home wherever cattle, root vegetables, and heavy pots met: farm kitchens, boardinghouses, railroad towns, and later weeknight family tables. The all-American version is less about one fixed origin than a technique: brown beef, simmer until tender, and finish with potatoes and vegetables that absorb the gravy.

Ingredients

2 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons flour
2 tablespoons neutral oil
1 onion, chopped
2 tablespoons tomato paste
2 cloves garlic, minced
1 cup red wine or additional beef broth
4 cups beef broth
1 bay leaf
1 teaspoon thyme
1 pound potatoes, cut into chunks
3 carrots, cut into chunks
1 cup frozen peas, optional

Equipment

Dutch oven
Large pot
Oven
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

Season beef with salt and pepper and toss with flour.
Brown beef in oil in batches in a Dutch oven.
Cook onion until softened.
Stir in tomato paste and garlic for 1 minute.
Add wine or broth and scrape up browned bits.
Return beef to the pot with broth, bay leaf, and thyme.
Cover and simmer gently until beef is almost tender, about 1 1/2 hours.
Add potatoes and carrots and simmer until tender, 35 to 45 minutes.
Stir in peas if using and cook 5 minutes.
Adjust seasoning and serve hot.

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Setting the table...

Beef Stew

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The Story

Ingredients

Equipment

Directions

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