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The Kitchn has published a revised version of its long-running beef stew recipe, streamlined for easier cooking. The one-pot dish serves six, takes about 3 hours of simmering, and relies on chuck roast, red wine, and fresh herbs.
The Kitchn has published a revised edition of its popular beef stew recipe, with the site’s editors noting that the dish was “recently improved to make it even easier to follow and more delicious.” The recipe, credited to Senior Culinary Producer Janette Zepeda and Associate Recipe Producer Jan Valdez, produces a one-pot stew serving six with roughly 20 minutes of preparation and about 3 hours of cooking time. The headline’s claim that it is “the most delicious beef stew of all time” is an editorial assertion by the publication, not a rated distinction.
The recipe is built around 3 pounds of boneless beef chuck roast, cut into 1-inch pieces. According to The Kitchn, this tough, relatively inexpensive cut becomes tender during a long, slow simmer. The flavor base comes from searing the beef in batches, then cooking onions, celery, garlic, tomato paste, Worcestershire sauce, and a splash of apple cider vinegar. Flour is stirred in to thicken the stew, and red wine deglazes the pot, lifting the browned bits left by searing.
The method staggers the vegetables: carrots and potatoes are added late in the simmer so they become tender without turning mushy, and peas go in at the very end. Fresh thyme and rosemary are removed before serving. The finished stew makes about 13 cups and is served with crusty bread or over mashed potatoes, optionally garnished with parsley.
The recipe includes several tested substitutions. If red wine is unavailable, The Kitchn recommends substituting 1 cup of additional low-sodium beef or chicken broth. Fresh peas can replace frozen peas, added just before serving. The stew can be made up to one day in advance; the site says the flavors improve after resting overnight. For storage, it should be cooled, covered, and refrigerated, then reheated over medium heat with occasional stirring until warmed through.
Why Home Cooks Are Revisiting This Recipe
The update matters to readers who have cooked the original version, since The Kitchn’s editor’s note explicitly flags that the recipe “might look a little different these days.” Recipe sites periodically retest and revise high-traffic dishes, and readers relying on a printed or saved copy may notice changed quantities, timing, or steps.
The dish also fits current cooking patterns the site identifies: it is a make-ahead meal suited to advance preparation, uses an economical cut of meat, and requires mostly unattended simmering time. For food-safety-minded readers, the make-ahead guidance is straightforward — cool the stew, refrigerate it covered, and reheat to steaming, stirring occasionally.
The Editors and Testers Behind the Dish
: “The recipe is credited to two Kitchn staff members. Janette Zepeda, the site’s Senior Culinary Producer, writes that she has spent ten years working on American cooking shows and food styling for cookbooks, and describes her approach as making recipes that “deliver big flavor without making cooking feel like rocket science.” Jan Valdez, Associate Recipe Producer, writes that she has ten years of experience in R&D test kitchens and has worked at publishers including Serious Eats and EatingWell.
The published recipe includes a tester note from September 2026 in which Valdez reported the results of a home trial. Photography is credited to Alex Lepe, with food styling by Zepeda.
“If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.”
— The Kitchn editors’ note
Claims Worth Taking With Salt
The superlative in the recipe’s title — “the most delicious beef stew of all time” — is The Kitchn’s own editorial framing. There is no independent rating, competition, or measurement behind the claim, and no side-by-side comparison with other published beef stew recipes is provided.
The reported preparation and cooking times (20 minutes and 3 hours) are the site’s own estimates and can vary with equipment, pot size, and the size of the beef and vegetable cuts. The full ingredient list was truncated in the source material, so exact quantities beyond the beef, salt, and pepper could not be independently confirmed from the text provided.
Cooking Timeline and Serving Choices
Cookers following the recipe should budget about 3 hours and 20 minutes total. The sequence is: season and sear the beef, cook the aromatics, build the sauce with flour and wine, simmer the beef covered until tender, add carrots and potatoes, finish with peas, and adjust seasoning before serving. Those making it ahead should refrigerate the cooled stew and reheat it the following day, when the site says the flavor is at its best. Leftovers kept refrigerated should be reheated until steaming throughout.
Key Questions
Is this really ‘the most delicious beef stew of all time’?
That phrasing is The Kitchn’s editorial title for the recipe. There is no independent judging or measurement behind the claim, so it should be read as the publication’s enthusiasm rather than a verified ranking.
How long does the recipe take from start to finish?
About 20 minutes of preparation plus roughly 3 hours of cooking, most of it unattended simmering. The recipe yields about 13 cups and serves six.
Can I make the stew without red wine?
Yes. The Kitchn recommends substituting 1 cup of additional low-sodium beef or chicken broth if you don’t have red wine, which otherwise deglazes the pot and adds depth and acidity.
How should leftovers be stored and reheated?
Cool the stew, cover it, and refrigerate it for up to 1 day in advance, according to the recipe. Reheat over medium heat, stirring occasionally, until warmed through and steaming.
What cut of beef does the recipe use?
Boneless beef chuck roast, cut into 1-inch pieces. The site chose it because the tough, inexpensive cut becomes tender over the long simmer.
Source: rss
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