Beef neck stew is a slow-braised dish of meaty neck pieces, vegetables, herbs, and a savory broth that turns rich as the beef cooks. A gentle, extended simmer softens the connective tissue and builds flavor, making this comforting stew a satisfying meal with bread, rice, or potatoes.
Ingredients
- 3 lb (1.36 kg) bone-in beef neck pieces, cut into roughly 2- to 3-inch (5- to 7.5-cm) chunks
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) neutral cooking oil
- 1 large yellow onion, about 10 oz (280 g), chopped
- 2 medium celery stalks, about 4 oz (115 g), chopped
- 4 garlic cloves, about 12 g, minced
- 2 tbsp (32 g) tomato paste
- ½ cup (120 ml) dry red wine, or use an additional ½ cup (120 ml) beef broth
- 4 cups (950 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme, or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1½ lb (680 g) Yukon Gold potatoes, cut into 1½-inch (4-cm) chunks
- 3 medium carrots, about 10 oz (280 g), peeled and cut into 1-inch (2.5-cm) pieces
- 1 tbsp (8 g) cornstarch and 1 tbsp (15 ml) cold water, optional, for thickening
- 2 tbsp (8 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the beef and vegetables. Pat the beef neck pieces dry with paper towels; drying helps them brown instead of steam. Season all over with the salt and pepper. Chop the onion and celery, mince the garlic, and cut the potatoes and carrots into similarly sized pieces so they cook evenly. If the beef is in especially large pieces, leave it that way for now; you can separate tender meat from the bones after braising.
- Brown the beef. Heat the oil in a large, heavy Dutch oven or lidded pot over medium-high heat. Working in batches so the pot is not crowded, brown the beef on several sides, about 4 to 5 minutes per batch. Transfer the browned pieces to a plate. Leave the browned bits and a thin layer of fat in the pot; pour off excess fat if there is more than about 2 tablespoons.
- Cook the aromatics. Add the onion and celery to the pot and cook, stirring, for about 5 minutes until softened and lightly golden. Stir in the garlic and tomato paste and cook for 3 minutes, scraping the bottom so the paste darkens slightly without scorching. This step develops a deeper, more rounded broth.
- Deglaze and assemble the braise. Pour in the red wine, if using, and scrape up the browned bits with a wooden spoon. Simmer for about 2 minutes. Add the beef broth, Worcestershire sauce, thyme, and bay leaf, then return the beef and any collected juices to the pot. The liquid should come partway up the beef; add a little water or broth if needed, but do not dilute it unnecessarily.
- Braise until the beef is nearly tender. Bring the liquid just to a simmer, then cover the pot and reduce the heat to low. Keep it at a gentle simmer, with only occasional bubbles rather than a rolling boil, for 2 hours 15 minutes. Check once or twice that the bottom is not catching and that there is still enough liquid. Alternatively, cover the pot and cook it in an oven at 325°F (163°C) for the same amount of time.
- Add the potatoes and carrots. Stir the potatoes and carrots into the pot, arranging them among the beef and broth. Cover and simmer gently for about 33 minutes, until the vegetables are tender when pierced and the beef pulls apart easily with a fork. If the beef is still resistant, keep cooking in 15-minute increments; the size and age of the neck pieces can affect how long they take.
- Check the beef and finish the stew. Use a food thermometer in the thickest piece of beef without touching bone. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; the longer braise should take the meat beyond that minimum as it becomes fork-tender. Lift out any large bones, separate the meat from them, and return the meat to the pot. Discard the bay leaf and thyme stems. Let the stew stand for 3 minutes before serving.
- Adjust the broth, if desired. Taste and add salt or pepper as needed. For a thicker stew, stir together the cornstarch and cold water until smooth. Bring the stew to a gentle simmer, stir in the slurry a little at a time, and cook for 1 to 2 minutes until the broth lightly thickens. Sprinkle with parsley if using.
Tips
- Choose pieces with a good mix of meat and bone. Neck cuts vary in size and meatiness, so ask the butcher for pieces suitable for braising. Bone-in pieces add body to the broth, but boneless beef neck works too; the stew may be a little less gelatinous and may finish sooner.
- Keep the simmer gentle. A hard boil can make the meat seem dry and break up the vegetables before the connective tissue has softened. If the pot is bubbling vigorously, lower the heat. A covered pot should retain plenty of moisture, but check the liquid occasionally.
- Use broth thoughtfully. Low-sodium broth makes it easier to season at the end. If using regular broth, start with less added salt. Wine adds acidity and depth; replacing it with broth makes a milder stew, so a small splash of red wine vinegar at the end can brighten the flavor if needed.
- Plan for bones and variable timing. Neck pieces may contain small bones, so check carefully as you remove them and shred the meat. Tenderness, rather than the clock alone, is the best guide: continue braising if the beef does not separate easily with a fork.
Serving Suggestions
Serve beef neck stew in wide bowls so each portion gets a mix of tender meat, potatoes, carrots, and broth. Crusty bread is useful for soaking up the sauce, while buttered egg noodles, rice, or mashed potatoes make a good base if you want a more substantial plate. A simple green salad or steamed green beans add freshness alongside the rich stew.
For a finishing touch, add chopped parsley and freshly ground black pepper at the table. If the broth tastes especially rich, a small squeeze of lemon or a few drops of red wine vinegar can sharpen the flavors. Put any extra broth in the bowl rather than discarding it; it carries much of the seasoning from the meat and vegetables.
Variations
Make it without wine: Use the listed extra beef broth in place of red wine. For a brighter finish, stir in 1 to 2 teaspoons (5 to 10 ml) of red wine vinegar after cooking, taste, and add more only if the broth needs it.
Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms after browning the beef, then transfer them to a plate while you cook the onion and celery. Return them to the pot with the potatoes and carrots. They add an earthy flavor and a little more texture.
Use other root vegetables: Replace up to half of the potatoes with 1 lb (450 g) peeled parsnips or turnips, cut into chunks. Parsnips taste sweeter and turnips more peppery; both soften faster than potatoes, so check them after about 25 minutes.
Give it a smoky or spicy note: Add ½ teaspoon (1 g) smoked paprika with the tomato paste, or add a pinch of red pepper flakes with the garlic. These are optional flavor changes rather than traditional requirements, and either can be adjusted to suit the people at the table.
Storage and Reheating
Cool the stew promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. Keep it refrigerated for 3 to 4 days. The broth may turn softly gelled when cold because of the collagen released during braising; it will loosen again as it heats. If a layer of fat forms on top, lift it off before reheating or stir it back in for a richer result.
To reheat a portion, warm it in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened. Reheat leftovers to 165°F (74°C), checked with a food thermometer. You can also reheat a serving in the microwave, stirring partway through so it heats evenly, and checking the temperature in more than one spot.
For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion and label the container with the date. Thaw in the refrigerator, then reheat to 165°F (74°C); avoid thawing it on the counter. Potatoes can soften somewhat after freezing, but the stew remains suitable for reheating.
Frequently Asked Questions
What does beef neck taste like?
Beef neck has a deep, savory beef flavor. It is a hardworking cut with connective tissue, so it is often firm when cooked quickly but becomes succulent and easy to pull apart with a slow, moist braise. The bones also contribute body to the cooking liquid.
Can I make beef neck stew in a slow cooker?
Yes. Brown the beef and cook the onion, celery, garlic, and tomato paste on the stovetop first for better flavor, then transfer them to the slow cooker with the broth, wine, herbs, and Worcestershire sauce. Cook on low until the beef is tender, usually about 7 to 8 hours, adding the potatoes and carrots for the final 2 to 3 hours so they do not become mushy. Slow cookers vary, so use tenderness as your guide and verify the beef reaches the safe temperature described above.
Can I use boneless beef neck?
Yes. Use the same weight and follow the same method, checking tenderness as it cooks. Boneless pieces can be easier to portion and shred, but they may have less connective tissue and bone than bone-in cuts, which can make the finished broth a little less rich. If boneless pieces are smaller, begin checking them earlier.
Why is my beef still tough after cooking?
It likely needs more time at a gentle simmer. The meat can pass through a stage where it is cooked but still tight before the connective tissue softens. Keep the pot covered and cook in 15-minute increments, checking whether a fork can pull the meat apart. If the liquid is boiling hard, lower the heat to protect the texture.
Can I make the stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. The flavors settle overnight, and the solidified fat is easy to remove before reheating. Warm it gently on the stovetop and bring the leftovers to 165°F (74°C) before serving; add a little broth if the sauce has thickened in the refrigerator.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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