Mention beef stew and immediately, a comforting image of soft chunks of meat with vegetables sitting in a bowl of rich, deeply flavored brown sauce comes to mind.
Contrary to popular belief, using cheap lean cuts of meat is not necessary ideal for making beef stews. When there is not enough fat marbling in the meat, they’ll just turn dry and leathery and will never ever become tender no matter how long you cook it. Trust me, I’ve seen my share of failed beef stew days. Nowadays, I generally stay away from packaged meat labelled as “beef for stewing” which has zero vein of fat.
That being said, there is no need to invest in high quality meat either to make this perfect pot of fall-apart beef stew. You’ll just want to look for beef chuck that is well-marbled with a good amount of white veins of fat running through it. I popped by my favorite butchery and found these amazing inexpensive beef rib fingers.
Since the little one in the family is not a fan of celery, I kept the choice of vegetables to simply carrots and potatoes. Feel free to throw in other kind of root vegetables, peas or even mushroom.
Oh, this is a perfect dish to make a day ahead as the flavor develops even further the longer it sits. In fact, it is highly recommend that you do.