A stew needs a collagen-rich cut, enough time and controlled moisture. Use the measured Beef Stew recipe for quantities; the steps here explain how to manage the technique.
Step-by-step method
- Cut beef chuck into evenly sized pieces and pat them dry. Season just before browning. Prepare vegetables and measure the liquid before turning on the heat.
- Heat a heavy pot with a little oil. Brown the beef in uncrowded batches, turning once a crust forms. Transfer each batch to a clean plate.
- Soften onions in the same pot. Add garlic briefly, then deglaze with the recipe’s wine or broth, scraping up browned bits. Return beef and add the remaining liquid and seasonings.
- Bring to a gentle simmer, cover and cook until the meat yields easily to a fork. Check occasionally and add hot broth if the pot approaches dry. Add vegetables later if you prefer them to hold their shape.
- Taste and adjust seasoning. If the broth is thin, remove the tender meat and simmer the liquid uncovered before returning it. Cool leftovers promptly in shallow containers.
For a visual demonstration, the accompanying video features Jacques Pépin. The written guide above is a separate editorial explanation.
Food safety and storage guidance
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
