The Heartiest Slow-Roasted Beef Stew with Bold Peppery Notes
A Robust Classic Beef Stew with a Rich, Spicy & Tangy Glow
What makes this the best beef stew? The secret to a soul-warming beef stew is the meticulous searing process and the "low and slow" simmering of chuck roast combined with Blazing Citrus Hot. Unlike standard soups, our method browns the beef in small batches to trigger the Maillard reaction, creating a deep savory foundation. By finishing the pot with our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that cuts through the heavy beef fat with a fiery, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 25 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 55 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 485
Protein: 38g
Carbs: 26g
Fat: 24g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 lbs (900 g) beef chuck roast, cut into 1.5-inch cubes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sea salt
1/2 tsp (2 g) black pepper
1 large (150 g) yellow onion, chopped
3 cloves (15 g) garlic, minced
2 tbsp (30 ml) tomato paste
1/4 cup (35 g) all-purpose flour
1 cup (240 ml) dry red wine (optional, or extra broth)
4 cups (950 ml) beef bone broth
1 lb (450 g) yellow potatoes, cubed
3 large (200 g) carrots, sliced into rounds
2 stalks (100 g) celery, sliced
2 sprigs (2 g) fresh thyme
1 whole (0.5 g) bay leaf
1 cup (150 g) frozen peas
2 tbsp (30 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Beef Chuck Roast
The chuck roast is the gold standard for stew because of its high collagen and connective tissue content. Unlike leaner cuts like sirloin, which become tough and dry when boiled, the collagen in chuck melts down into gelatin during the slow-cooking process. This results in incredibly moist meat and a naturally thickened, silky sauce that carries the flavors of the thyme and bay leaf perfectly.
Heat It Up with Eleven Eleven Sauce: To take this savory classic to a new level, consider adding a fiery twist with our Blazing Citrus Hot Sauce. This handcrafted small batch hot sauce introduces a complex heat that cuts through the richness of the beef fat, providing a bright, acidic finish. Using a vinegar free hot sauce for cooking ensures that the deep, earthy flavors of the beef broth remain the star while adding a sophisticated layer of spice.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large white pot, heat the olive oil over medium-high heat.
Sear the beef in batches to avoid crowding the pan, cooking until a deep brown crust forms on all sides. Pro-Tip: Crowding the pan causes the meat to steam in its own juices rather than sear; browning in batches ensures the Maillard reaction occurs for maximum flavor.
Remove the beef and set aside. In the same pot, add the onion and celery, sautéing for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another 2 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Deglaze the pot by pouring in the red wine (or a splash of broth), scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits (fond).
Return the beef to the pot and add the beef broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
Add the potatoes and carrots to the pot. Pro-Tip: Adding the root vegetables halfway through the cooking process prevents them from becoming mushy, ensuring they reach perfect tenderness just as the meat finishes.
Simmer for an additional 45–60 minutes until the beef is fork-tender.
Stir in the frozen peas and the Eleven Eleven Sauce’s Blazing Citrus Hot (optional) during the last 5 minutes of cooking. Remove the bay leaf and thyme sprigs before serving.
Tips & Variations:
Make it Smokier: To add a campfire depth to the stew, stir in half a teaspoon of smoked paprika or replace the olive oil with rendered bacon fat when searing the beef. This complements the fiery notes of the hot sauce and adds a layer of complexity usually found in professional smokehouse recipes.
Regional Swap (Mexican-style): Transform this into a "Birria-inspired" stew by swapping the thyme and bay leaf for dried guajillo chilies, cumin, and a cinnamon stick. Serve it with a squeeze of fresh lime and chopped coriander (cilantro) to highlight the citrus notes in the optional hot sauce.
Perfect Thickness: If you prefer a thicker gravy-like consistency, remove a ladle of the broth near the end of cooking and whisk in a tablespoon of cornstarch. Return the slurry to the pot and simmer for two minutes; this creates a glossy, thick texture without the need for additional heavy flour.
The Best Way to Store: This stew actually tastes better the next day because the proteins and starches have time to fully meld. Store it in an airtight glass container to prevent the carrots and potatoes from absorbing any plastic odors, and always leave about an inch of headspace if you plan to move it to the freezer.
High-Altitude Adjustments: If cooking at high altitudes, the liquid evaporates faster and the meat takes longer to tenderize. Increase the beef broth by 1 cup (240 ml) and plan for an additional 30–45 minutes of simmering time to ensure the connective tissues in the beef fully break down.
Other Users Suggest:
Replacing: Red wine in the deglazing step.
New Measurement: 1 cup (240 ml) of dark stout beer.
Why: The roasted malt flavors of a stout beer enhance the beef's savory profile even more than wine.
Replacing: Yellow potatoes.
New Measurement: 1 lb (450 g) peeled and cubed parsnips.
Why: Parsnips add a subtle sweetness and peppery bite that pairs beautifully with the bold hot sauce.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm over medium-low heat on the stove, adding a splash of water or broth to loosen the sauce.
Freeze: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating for the best texture.
People Also Ask
What is the best cut of beef for stew? Beef chuck roast is the gold standard for slow-cooked stew. Unlike leaner cuts like sirloin or round, chuck roast contains high levels of connective tissue and collagen. During a long, gentle simmer, this collagen melts into gelatin, resulting in fork-tender meat and a naturally thickened, silky sauce that carries the flavors of the fresh thyme and bay leaves.
How do I make my beef stew broth thicker? While the collagen from the beef and the starch from the potatoes naturally thicken the stew, you can achieve a glossy, gravy-like consistency by "deglazing" the pot with flour and wine early in the process. If it’s still too thin at the end, simply whisk a tablespoon of cornstarch with a little cold broth and stir it back into the simmering pot for the last 5 minutes.
Can I add hot sauce to beef stew? Yes, but traditional vinegar-based sauces can clash with the deep, earthy notes of the beef broth. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a "Rich, Spicy & Tangy" heat that brightens the heavy richness of the meat without making the stew taste sour or metallic.
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