gently for 1 1/2 hours.Add Vegetables: After 1 1/2 hours, add the carrots, potatoes, and celery to the pot. Stir to combine. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.Final Adjustments: Remove and discard the bay leaves. Stir in the frozen peas and allow them to heat through for about 5 minutes. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.FAQQ: Can I make this stew in a slow cooker?A: Yes. After browning the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker. Add the remaining ingredients except the peas and parsley. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the peas 30 minutes before serving.Q: What is the best cut of beef for stew?A: Chuck roast is the preferred cut for stew. It is well-marbled with fat and contains connective tissue that breaks down during long, slow cooking, resulting in exceptionally tender meat.Q: Can I omit the wine?A: Yes. The wine adds depth and acidity, but you can substitute it with an additional cup of beef broth. A tablespoon of red wine vinegar or balsamic vinegar added at the end of cooking can help replicate some of the acidity.You Must KnowThe most critical step for flavor development is properly browning the beef. Do not rush this process or overcrowd the pot, as the beef will steam instead of sear. The browned bits left in the pot, known as fond, are the foundation for the stew’s rich flavor. Do not substitute lean cuts of beef like sirloin, as they will become tough and dry during the long cooking process.Storage TipsBeef stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve the next day. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a small amount of broth or water when reheating if the stew has thickened significantly.
Old Fashioned Beef Stew
