Beef Stew

Yes, it actually tastes better the next day when flavors have melded. Cool completely, refrigerate in an airtight container for up to 4 days, and reheat gently over medium-low heat on the stovetop, stirring occasionally, for 15–20 minutes until warmed through.

Chuck (from the shoulder) is ideal because it becomes tender and flavorful when braised, though brisket, bottom round, or oxtail also work well. Avoid lean cuts like sirloin, which will become tough.

Cook at a gentle simmer (small bubbles breaking the surface), never a rolling boil, and cook until the beef is fork-tender—at least 1.5 hours total. If the meat is still tough after 2 hours, continue cooking; tough cuts need time to break down.

Yes, sear the beef and cook the vegetables in a skillet first (steps 2–7), then transfer to a slow cooker with the broth, wine, herbs and aromatics and cook on low for 8 hours. Add potatoes and carrots after 6 hours, then peas in the last 30 minutes. For an Instant Pot, sear and cook vegetables in the pot using the sauté function, then pressure cook on high for 30 minutes with the broth and beef. Quick release, add potatoes and carrots, pressure cook for 8 more minutes, then add peas.

Serve with crusty bread, biscuits, mashed potatoes, or egg noodles to soak up the rich broth.

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat for 15–20 minutes, stirring occasionally, until warmed through. Add a splash of broth if it has become too thick.