5 Mistakes to Avoid When Making Beef Stew (2024)

FAQs

5 Mistakes to Avoid When Making Beef Stew? ›

The secret to tender beef stew is to keep the pot at a gentle simmer the entire time so the connective tissues in the beef have a chance to break down and soften.

The secret to tender beef stew is to keep the pot at a gentle simmer the entire time so the connective tissues in the beef have a chance to break down and soften.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

The idea is to cook the carrots and potatoes at the end of the simmering process, so they don't become mushy. Just make sure to keep an eye on the stew to see if you need to add additional broth or water to keep it from drying out.

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

Simmer, don't boil. It starts out tough but long slow cooking will melt the connective tissue. If you cook past the time when the connective tissue is melted, you boil out all the water in the meat and it becomes tough again, like a well-done steak. So check your stew/braise and when the meat is tender, it's done.

Why put vinegar in beef stew? ›

The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it.

For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.

Add mushrooms, potatoes, carrots and frozen pearl onions to the soup pot and cook for 15-20 more minutes, until carrot and potatoes are tender. Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add a sprinkle of crushed red pepper, if desired.

(side note) Some of the flavor of the stew liquid is from those vegetables, especially the celery and carrots. You'll probably want to cook some with the meat, even if you discard (or puree) them.

Once the meat is tender - but not falling apart, add the potatoes, celery, carrots and butternut squash. Pour over another 2 cups of beef broth and enough water to cover the vegetables. Raise heat and bring to a boil, then reduce heat and simmer partially covered for about 30 minutes - until the vegetables are tender.

It's not gonna really affect the taste per say. But browning the meat 1st, creates a crust on the meat that will inturn seal in flavors of the meat, especially when it's being stewed. It makes it extra delicious. It will look grey and unappetising but will taste fine and be safe to eat.