is the preferred cut for stew. It is well-marbled with fat and contains connective tissue that breaks down during long, slow cooking, resulting in exceptionally tender meat.Q: Can I omit the wine?A: Yes. The wine adds depth and acidity, but you can substitute it with an additional cup of beef broth. A tablespoon of red wine vinegar or balsamic vinegar added at the end of cooking can help replicate some of the acidity.You Must KnowThe most critical step for flavor development is properly browning the beef. Do not rush this process or overcrowd the pot, as the beef will steam instead of sear. The browned bits left in the pot, known as fond, are the foundation for the stew’s rich flavor. Do not substitute lean cuts of beef like sirloin, as they will become tough and dry during the long cooking process.Storage TipsBeef stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve the next day. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a small amount of broth or water when reheating if the stew has thickened significantly.
