Why is my beef stew meat still tough after simmering?

Beef stew meat can stay tough if the heat was too high or the stew didn’t simmer long enough. Chuck needs gentle, steady heat so the connective tissue has time to break down. If the meat isn’t tender yet, lower the heat and keep simmering until it yields easily.

Can I make beef stew without wine?

Yes, you can make beef stew without wine, but you’ll want to replace the acidity it provides. Use extra beef broth and add a small splash of apple cider vinegar near the end of cooking. This keeps the flavor balanced without making the stew taste sharp.

Is it normal for beef stew broth to thicken as it cools?

Yes, that’s completely normal. As beef stew cools, the gelatin released from the chuck firms up slightly, giving the broth more body. When reheated gently, it will loosen back into a rich, spoon-coating consistency.

Can I make this beef stew ahead of time?

Beef stew is actually better when made ahead. After resting overnight, the flavors settle and deepen, and the texture improves. Reheat slowly over low heat to avoid tightening the meat or breaking the broth.

The Foolproof Beef Stew That Turns Out Tender Every Time

Description

A classic, dependable beef stew made with chuck roast, vegetables, and a rich, savory broth. Fork-tender beef, balanced flavor, and real comfort food results every time.

Ingredients

Scale

1 tablespoon vegetable oil
2 pounds beef chuck stew meat, cut into 1-inch cubes
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 cups low-sodium beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 pound baby potatoes, halved
1 cup frozen peas
1/4 cup chopped fresh parsley

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Instructions

Heat oil in a large Dutch oven until shimmering, then brown the beef in batches until deeply crusted on all sides. Transfer beef to a plate.
Add onion, carrots, and celery to the pot and cook until softened and glossy. Stir in garlic and tomato paste and cook until the paste darkens and smells sweet.
Return beef to the pot, add beef broth, red wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
Cover and simmer until the beef begins to turn tender, maintaining low, steady heat.
Add potatoes and continue simmering until both beef and potatoes are tender.
Remove thyme and bay leaves, stir in peas, and cook just until heated through.
Season to taste with salt and pepper and finish with chopped parsley before serving.

Notes

Use chuck roast for best texture; lean cuts will turn tough.
Keep the simmer gentle to allow the beef to become tender.
This stew improves in flavor after resting overnight and reheats well.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6
Sodium: 780
Fat: 28
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 26
Fiber: 4
Protein: 38
Cholesterol: 120