Beef stew is one of the most popular traditional stew recipes from the north to the south of Italy. And there is not just one stew recipe but many, all different (and delicious) depending on the vegetables you want to add to the meat. Preparing this dish isn’t that difficult – as long as you don't make these five common mistakes.
Veal or beef?
Does it matter? The main difference between these two meats lies in their tenderness and flavor. The first one is a young animal with soft meat though it has little taste. A stew with beef, on the other hand, will have more taste to it and to make the meat all the more tender, just cook it at 165°F for at least two hours. This allows the meat time to soften until tender.
The vegetables? Whatever your heart desires!
In the original version, celery, carrots and onion are added to the meat. Usually just one onion, a celery rib and three carrots – enough to give a good amount of sweetness to the sauce. Make sure all these are sliced thin, so that they can brown well in a little bit of olive oil. Then add mushrooms, tomatoes, peppers or potatoes. We suggest the Bintjie potato variety; it features a firm skin, fine grain and a lighter taste.They also hold up well during such a long cooking time.
For that extra flavor…
No dish of stew has ever been eaten on its own; to accompany your bowl of beef stew (and to make it the ultimate comfort food), you’re going to need some mashed potatoes, perhaps. Or you could always go with our favorite option – a little polenta on the side. It could be the soft, velvety yellow polenta (prepared with yellow corn flour) or the taragna (for those who love stronger flavors). The important thing is that the polenta is served very warm and separately from the stew so that each diner can decide the quantity they want and whether they want to include it in their stew or enjoy it on its own.
Now, for our suggestions on what to avoid, we’ve compiled a list of the most common mistakes you can make while making beef stew. Follow along to achieve beef stew perfection:
The Five Most Common Beef Stew Mistakes
1. Choosing a meat that’s too lean
Stew is not meant for all cuts of meat. It’s important to choose a piece that has fat and tissue that will melt off while it’s cooking to create a kind of gelatin that helps the muscle (and therefore the meat) to soften.
2. Putting too much flour on the stew meat before sautéeing them
Flour actually helps bind the liquids together, making the sauce even thicker. Don’t use too much or your sauce may end up too thick.
3. Not using wine
Cooking the meat in wine enhances the flavor of the stew. Pour a good amount into the pan, covering the meat. Don’t just use broth or water – you don’t want a bland flavor, after all! And as a plus, you can serve the wine used for cooking as an accompaniment to the dinner itself (we suggest a well-structured bottle).
4. Putting the meat and vegetables together in one pan
To give the meat as much taste as possible, brown it over high heat for a few minutes alone in a pan with just a drizzle of olive oil. This allows for the Maillard reaction where the meat’s surface will be caramelized and delicious with aromatic compounds. Do not turn the pieces over before the brown crust has formed.
5. Not cooking it enough
Stew is a dish that needs a good amount of cooking time. If you're in a hurry, forget it. The meat must be cooked over heat for at least two hours to allow the meat fibers to break down so the it will be tender enough in the stew.
