Stew My Foot and Call Me Brenda: A Hearty Beef Stew

Stew My Foot and Call Me Brenda is a playful name for a hearty, home-style beef stew made with browned chuck, potatoes, carrots, and a savory broth. It is served hot by the bowl, and its gently thickened gravy and tender vegetables make it a satisfying one-pot supper; the name does not point to a particular regional tradition.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
⅓ cup (42 g) all-purpose flour
1½ tsp (9 g) fine salt, plus more to taste
¾ tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola or vegetable oil
1 large yellow onion, chopped (about 1½ cups / 225 g)
2 celery ribs, chopped (about 1 cup / 120 g)
3 garlic cloves, minced (about 9 g)
2 tbsp (32 g) tomato paste
4 cups (946 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme
1 dried bay leaf (about 0.2 g)
3 medium carrots, cut into ¾-inch (2 cm) pieces (about 300 g)
1½ lb (680 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) chunks
1 cup (150 g) frozen peas
1 tsp (5 ml) cider vinegar, plus more to taste
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef cubes dry with paper towels so they brown instead of steaming. In a large bowl, toss them with the flour, salt, and pepper until lightly coated. Chop the onion, celery, carrots, and potatoes, and mince the garlic. Getting the vegetables ready before the pot goes on the heat keeps the browning step manageable and helps the stew come together without rushing.
Brown the beef in batches. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, arrange enough beef in one layer to leave a little space between pieces. Brown for about 3 minutes per side, turning as needed, then transfer to a plate. Repeat with the remaining beef; allow about 15 minutes altogether. Crowding the pot traps moisture and prevents good browning, so use an extra batch if necessary. A few browned bits stuck to the bottom are useful flavor, not a problem.
Cook the aromatics. Reduce the heat to medium. Add the onion and celery and cook for about 5 minutes, stirring and scraping up the browned bits. Stir in the garlic and tomato paste and cook for 2 to 3 minutes, until the paste darkens slightly and smells savory. If the bottom looks dry, add a small splash of broth rather than letting the paste scorch.
Start the braise. Pour in about ½ cup (120 ml) of the broth and scrape the base of the pot thoroughly with a wooden spoon. Add the rest of the broth, Worcestershire sauce, thyme, bay leaf, and browned beef with any juices on the plate. Bring the liquid just to a gentle simmer, then lower the heat, cover the pot, and cook for 1 hour 10 minutes. Keep the liquid at a quiet simmer, with only occasional bubbles; a hard boil can make the meat tighten and the broth evaporate too quickly.
Add the potatoes and carrots. Stir in the carrots and potatoes, cover again, and simmer gently for 30 minutes. Check that the pieces are submerged as much as possible, and stir once partway through. The vegetables should be tender when pierced with a fork but still hold their shape. If the pot is boiling vigorously, lower the heat; if it is not bubbling at all, raise it slightly.
Finish with peas and check the beef. Stir in the frozen peas and simmer uncovered for 5 minutes. Check a large beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For stew, continue the gentle braise if the beef is not fork-tender, even if it has already reached that temperature; chuck becomes tender as its connective tissue softens over time. The final rest in the next step also exceeds the required 3 minutes.
Season and rest. Remove and discard the bay leaf. Stir in the cider vinegar, then taste the broth and add salt, pepper, or another small splash of vinegar as needed. Take the pot off the heat and let it stand uncovered for 7 minutes. The broth will settle and thicken a little, and the beef will have time to rest before serving.
Serve. Ladle the stew into warm bowls and finish with chopped parsley. Include a good mix of beef, vegetables, and broth in each serving. If the gravy seems thicker than you like, loosen it with a little hot broth or water; if it seems thin, use a slotted spoon to serve the solids and spoon extra broth over them.

Tips

Choose chuck for a tender result. Boneless chuck has enough connective tissue to become succulent during a slow braise. Lean stew cuts can cook through yet remain chewy. Cut pieces to a similar size so they cook at a similar pace, and trim only large, hard pieces of surface fat.
Brown patiently, but do not chase a perfect crust. Dry beef and a hot, uncrowded pot create the best browning. If the flour left on the meat starts to stick, lower the heat a little; the broth added later will release the flavorful browned bits. If you skip browning, the stew will still cook, but its broth will taste less deep and look paler.
Keep the simmer gentle. A rolling boil can break potatoes apart and make the beef seem tougher. If your stove’s lowest setting runs hot, shift the pot partly off the burner or use a heat diffuser. Check the liquid occasionally and add a little broth or water if much has evaporated.
Adjust the finish rather than over-salting early. Broth brands vary in saltiness, and the liquid concentrates as the stew cooks. Taste after the peas are added. A teaspoon of cider vinegar brings the savory flavors into focus; add it gradually so the stew tastes balanced, not sour.

Serving Suggestions

This stew is filling on its own, but bread is especially useful for catching the broth. Serve it with crusty bread, soft dinner rolls, or a slice of cornbread. For a lighter side, offer a simple green salad dressed with a sharp vinaigrette, or serve steamed green beans alongside the bowl. The parsley is optional, though its fresh, grassy flavor gives the rich stew a pleasant contrast.

For a family-style meal, bring the covered pot to the table and let everyone serve themselves, taking care because the pot and broth stay hot. If serving guests, warm the bowls first so the stew remains hot as it is eaten. A spoon is essential; the broth is part of the dish, not just cooking liquid to leave behind.

Variations

Use mushrooms: Replace some of the beef with 8 oz (225 g) quartered cremini mushrooms. Brown them after the beef, in batches if needed, and set them aside; stir them back in when you add the carrots and potatoes. They add an earthy flavor, while the stew will have less meat in each serving.

Change the root vegetables: Parsnips can replace up to half of the carrots, and peeled turnips can stand in for some of the potatoes. Cut them to a similar size and add them with the other vegetables. Parsnips taste sweeter and turnips bring a mild, peppery note. Waxy red or Yukon Gold potatoes hold their shape better than very starchy baking potatoes.

Make it gluten-free: Omit the flour coating and brown the dried beef as directed. The broth will be thinner, but still flavorful. For a thicker finish, whisk 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water in a small cup, stir it into the simmering stew after the vegetables are tender, and cook for 1 to 2 minutes until clear and thickened. Check that the cornstarch is certified gluten-free if needed.

Use dried herbs carefully: Dried thyme is convenient, but 1 tbsp (3 g) chopped fresh thyme can be used instead. Add a small sprig of rosemary with the broth if you enjoy its strong, woodsy flavor, then remove it before serving. Keep the herbs modest so they support the beef rather than taking over the pot.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The potatoes may soften a little as they sit, but the flavors often meld overnight. If the stew thickens in the refrigerator, stir in a splash of water or broth when reheating.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally so it heats evenly. Bring leftovers to 165°F (74°C), checking the center with a food thermometer. If reheating on the stove, add liquid as needed and bring the stew to a gentle simmer; avoid a prolonged hard boil, which can break down the vegetables.

For longer storage, freeze cooled stew in airtight freezer-safe containers for up to 3 months for best quality, leaving a little room for expansion. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes can become slightly grainy after freezing and thawing, but the stew remains suitable to eat when handled and reheated safely.

Frequently Asked Questions

Can I make this stew ahead?
Yes. Cook it as directed, cool it promptly, and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C). The broth may be thicker after chilling, so loosen it with a splash of broth or water. Add fresh parsley after reheating rather than before storage.

Why is my beef still tough?
It usually needs more time at a gentle simmer. Chuck can pass the safe minimum temperature well before its connective tissue has softened enough to feel tender. Cover the pot and continue cooking in 15-minute increments, checking a piece each time. Avoid turning up the heat to force it; a vigorous boil will not make the meat tender faster in a reliable way.

Can I use packaged stew meat instead of chuck?
Yes, but packages may contain pieces from different cuts and in uneven sizes. Trim any unusually large pieces so they are similar to the rest, and expect tenderness to vary. Start checking the beef after the stated braise time, then continue simmering if a fork does not slide into a piece easily.

Can I make it in a slow cooker?
Yes, though the timing and texture differ from the stovetop version. Brown the beef and cook the onion, celery, garlic, and tomato paste in a skillet first, then transfer them to the slow cooker with the broth, seasonings, carrots, and potatoes. Follow the appliance’s instructions; a typical low setting takes about 7 to 8 hours. Add peas near the end so they keep their color and shape, and check the beef for tenderness and safe cooking.

What if the stew is too thin or too thick?
If it is too thin, remove the lid and simmer gently for a few minutes to reduce the broth, watching that the vegetables do not overcook. If it is too thick, stir in hot broth or water a little at a time until it reaches the consistency you like. Taste again after either adjustment, since added liquid can dilute the seasoning.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).