Fireside Beef Stew

Chock-full of root vegetables and tender, melt-in-your-mouth chuck roast, our best beef stew recipe is a filling, satisfying meal that can be made ahead of time and reheated when you're ready to serve. Don't let the three-hour cook time intimidate you—most of it is hands-off as you let the fragrant stew simmer and the flavors meld. And while this recipe has many familiar components of a traditional beef stew, it's the sour cream and parsley-horseradish topping that takes it over the top. Zippy and bright, it balances out the stew's richness and adds complex flavor with minimal prep. Enjoy it this weekend or freeze it for a future meal, just don't let winter go by without trying this home-run recipe.

Beef Stew Secrets

While beef stew is a relatively easy dish to pull together, this recipe uncludes a few tricks that take it from just fine to oh, my.

Use the right meat: Our recipe calls for chuck roast, a beefy, well-marbled cut that becomes lusciously tender as it simmers. A low and slow cooking technique like braising is the perfect application for chuck roast, so we highly recommend seeking out the cut for this recipe. Avoid lean, pricey cuts like sirloin and tenderloin, which will dry out and become tough during the long cook time.

Then brown it: Searing the beef before braising builds incredible flavor that will form a savory backbone and contribute loads of depth to your stew. Instead of turning several bite-size pieces of chuck, though, we keep things easy by cutting the meat into a few large pieces before searing. Once the meat is browned on all sides, simply transfer it to your cutting board and cut it down into smaller pieces. You'll save time, give your tongs a break, and still end up with plenty of flavor.

And up the umami: In addition to browning the beef, another easy way to upgrade your stew is to include umami-rich ingredients like tomato paste and Worcestershire sauce. They combine to add delicious, savory depth that rounds out the other flavors. Just be sure to add the tomato paste with the flour and cook it briefly, which helps to turn some of that bright, tangy tomato flavor into something richer and more caramelized.

Key Equipment Needs for Fireside Beef Stew

Pulling our best beef stew together only requires a few basic pieces of kitchen equipment, including:

Vegetable peeler: This hearty stew contains a number of root vegetables, including carrots, potatoes, and turnips. You'll want to peel them all to remove their tough skins before chopping and simmering, so a trusty vegetable peeler is your friend here.

Dutch oven: You'll need a large, heavy-bottomed pot like a Dutch oven for this recipe. Use one that can hold at least five quarts, though up to eight will work perfectly well. A lid will be needed to partially cover the stew in step 5, but if you don't have one that fits, you can place a baking sheet on top instead.

Tongs: When searing the strips of chuck roast, reach for a sturdy pair of tongs, preferably with long enough handles to keep your hands away from any splattering fat. In a pinch, grab a serving fork, which will help you get the job done safely.

How to Make Beef Stew Ahead

Beef stew can be made up to three days before you plan to serve it. Keep it refrigerated in an airtight container and reheat it gently over medium heat until the beef and vegetables are heated through. The stew will likely thicken up somewhat from the starchy vegetables so plan to thin it with a splash or two of water or chicken broth to reach desired consistency.