Easy Beef Stew Recipe

In this recipe, we’ll show you how to make a delicious easy beef stew recipe that’s sure to warm you up from the inside out. It’s a single pot recipe and its easy to make and it’s also healthy!

How to Choose the Best Beef for Stew

Beef stew is a classic comfort food that can warm you up on a cold day. But not all beef cuts are created equal when it comes to making a tender and flavorful stew. In this post, we’ll explore some of the best options for stew meat and how to cook them properly.

What Makes a Good Stew Meat?

The key to a good stew meat is connective tissue. Connective tissue is the tough, fibrous material that holds the muscles together. It is mostly made of collagen, a protein that gives structure and strength to the meat. When cooked slowly and gently, collagen breaks down into gelatin, which adds richness and moisture to the stew.

The best cuts of beef for stew have a lot of connective tissue, but not too much fat. Fat can add flavor, but it can also make the stew greasy and oily. You want to look for cuts that have some marbling, which is the thin streaks of fat within the muscle fibers. Marbling helps keep the meat juicy and tender.

The Best Cuts of Beef for Stew

Here are some of the most popular and recommended cuts of beef for stew, along with their pros and cons:

• Chuck: Chuck is the meat from the shoulder of the cow. It is one of the most common and affordable cuts for stew. It has a lot of connective tissue and marbling, which makes it very flavorful and tender. Chuck can be sold as a whole roast, or cut into smaller pieces. You can also find boneless or bone-in chuck, which can add more flavor to the stew. The downside of chuck is that it can be a bit fatty, so you may want to trim off some of the excess fat before cooking.
• Round: Round is the meat from the rear leg of the cow. It is leaner and cheaper than chuck, but also tougher and less flavorful. Round can be sold as a whole roast, or cut into smaller pieces. You can also find top round or bottom round, which are slightly different in texture and tenderness. Bottom round is tougher and better for slow cooking, while top round is more tender and better for quick cooking. The downside of round is that it can be dry and bland, so you may want to season it well and add more liquid to the stew.
• Brisket: Brisket is the meat from the breast or chest of the cow. It is usually reserved for barbecue, but it can also make a delicious stew. It has a lot of connective tissue and fat, which makes it very moist and succulent. Brisket can be sold as a whole roast, or cut into smaller pieces. You can also find flat cut or point cut, which are slightly different in shape and fat content. Flat cut is more even and leaner, while point cut is more irregular and fattier. The downside of brisket is that it can be very expensive, and it can also shrink a lot during cooking.
• Short Ribs: Short ribs are the meat from the ribs of the cow. They are very rich and meaty, with a lot of connective tissue and fat. Short ribs can be sold as a whole rack, or cut into smaller pieces. You can also find boneless or bone-in short ribs, which can add more flavor to the stew. The downside of short ribs is that they can be very expensive, and they can also be very fatty, so you may want to skim off some of the fat after cooking.
• Shank: Shank is the meat from the lower leg of the cow. It is very tough and gelatinous, with a lot of connective tissue and bone. Shank can be sold as a whole piece, or cut into smaller pieces. You can also find cross-cut or osso buco, which are slightly different in shape and size. Cross-cut is thinner and rounder, while osso buco is thicker and oval. The downside of shank is that it can be very hard to find, and it can also be very chewy, so you may want to cook it for a long time.
• Oxtail: Oxtail is the meat from the tail of the cow. It is very flavorful and hearty, with a lot of connective tissue and bone. Oxtail can be sold as a whole piece, or cut into smaller pieces. You can also find oxtail with or without skin, which can add more texture to the stew. The downside of oxtail is that it can be very expensive, and it can also be very fatty, so you may want to skim off some of the fat after cooking.

Here is a comparison chart of different beef cuts for stew meat:

Beef Cut	Toughness	Fat Content
Chuck	High	Medium
Brisket	High	High
Shank	High	High
Round	Very High	Low
Sirloin	Medium	Medium

Here is the recipe for an Easy Beef Stew Recipe:

• 1 lb. Chuck , cut into 3/4” pieces
• 2 tbsp Avocado Oil
• 1 large Onion, chopped
• 1 cup Celery, diced
• 1 cup Tomatoes, diced
• 1 cup Yukon Potatoes, diced
• 1 cup Mushrooms, diced
• 1 cup Carrots, sliced
• 6 cloves Garlic, minced
• 1/4 cup Red Wine Vinegar
• 1 tbsp Balsamic Vinegar
• 4 cups Low Sodium Beef Broth or Stock
• 1 tbsp Dried Thyme
• 1 tbsp Dried Onion Powder
• 1 tbsp Dried Oregano
• Pepper to taste
• Salt (optional) Skip on DASH Diet
• Parmesan Cheese (optional)
• 3/4 cup Heavy Cream (optional)

How to make this Beef Stew:

1. Heat the avocado oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion, celery, tomatoes, potatoes, mushrooms, carrots, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
3. Add the red wine vinegar, balsamic vinegar, beef broth, thyme, onion powder, oregano, pepper, and salt (if using). Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally. This will help break down the meat and simmer all ingredients together.
4. If using, stir in the heavy cream and Parmesan cheese. Cook for an additional 10 minutes, stirring occasionally. This part is optional but I added it in and it gives a somewhat gravy type feel to it and it makes you feel like you need to eat it on a cold night, Infront of a fire.