Beef stew Calories

Cook beef stew slowly at a gentle simmer with the lid on until the beef yields easily to a fork. If the liquid evaporates before the meat is tender, add a little hot water or stock.

Yes, browning the beef first gives beef stew a deeper, roasted flavor. Work in batches so the pieces sear rather than steam, then scrape the browned bits from the pot when you add the liquid.

Simmer beef stew uncovered to reduce the broth, or stir in a smooth mixture of cornstarch and cold water near the end of cooking. Add the mixture gradually and let the stew bubble briefly to thicken.

Yes, beef stew works well in a slow cooker. For fuller flavor, brown the beef and soften the aromatics in a pan first, then transfer them with the vegetables and broth to the cooker.

Carrots, potatoes, and onions are classic vegetables for beef stew. Add them according to how long they need to cook: potatoes and carrots can go in for the simmer, while delicate vegetables are better added later.

Serve beef stew with crusty bread, mashed potatoes, rice, or egg noodles to soak up the broth. A simple green salad or steamed greens make a fresh contrast to the rich, savory stew.

Yes, beef stew freezes well in airtight, freezer-safe containers. Cool it before freezing and leave a little room for expansion; potatoes may become softer or grainier after thawing, though the stew remains usable.

Beef stew keeps for about 3–4 days in the refrigerator when stored in a covered container. Refrigerate it promptly after cooking rather than leaving it out, and warm only the portion you plan to eat.

Reheat beef stew gently on the stovetop, stirring occasionally until it is hot throughout. Add a splash of water or broth if the sauce has thickened in the refrigerator, and avoid repeatedly cooling and reheating the whole pot.