I Asked 4 Chefs the Secret for the Best Beef Stew—They Said the Same Thing

Winter is the season of slowing down. As the days get colder and the evenings darker, I reach for comfort food that warms from the inside out: soups and stews that simmer all day long, filling the house with their tantalizing aroma.

One of my favorite dishes this time of year is beef stew, a one-pot wonder perfect for chilly weather. It’s endlessly customizable and I love tossing in whatever veggies are languishing in the crisper drawer or tucked away in the basement, from potatoes and carrots to chunks of cabbage and mushrooms. It can easily be paired with a crusty loaf of bread on lazy evenings, a velvety parsnip mash when I’m feeling fancy, or even buttered noodles for a nostalgic touch.

But here’s the thing. The hallmark of an exceptional beef stew isn’t just tender meat, it’s the dishes’ rich, umami flavors that make it so craveable. Achieving that richness might seem challenging, especially with the endless debates over perfecting the dish. Is it the cut of beef? The cooking method? Or maybe how you layer the flavors?

I contacted four chefs to uncover the ultimate secret to a successful, umami-packed beef stew.

The Chefs I Asked

• Adrian Mills: Founder of The Cooking Collective, offering culinary consulting, food history lectures, cooking classes, meal prep, and catering services
• Christopher Atwood: Chef, cooking instructor, and co-founder of The Food Society 
• Christopher Stevens: Private chef
• Ivan Beacco: Italian-born chef based in New York City and owner of Red Inside Catering

The Secret to Ultra-Flavorful Beef Stew Every Time

It turns out the secret is not an ingredient, but a technique. Searing your beef—preferably cuts like chuck roast, short ribs, or brisket—before stewing is a step all of the chefs agreed you should never skip.

Why? Beacco put it perfectly: “Searing is like building the foundation of a house—you can’t skip it if you want the whole thing to hold up. It develops a depth of flavor that you can’t get any other way.”

While it might feel like an extra step, searing delivers a huge flavor payoff. First, it jumpstarts the Maillard reaction—the magical process that creates the rich, toasty, and savory flavors we love in roasted meats and baked goods. Then, there’s the bonus of the brown bits left in the pan after searing. Atwood explained, “Those caramelized bits, known as fond in French cooking, form a savory backbone for the stew’s sauce.”

If an ultra-tender stew is what you’re after, searing could also help, according to Mills. “By searing, we create a crust on the surface of the meat and lock in natural flavors. This may help to prevent juices from escaping during cooking. Searing also helps to create a tender, fall-apart texture by breaking down the connective tissues in the meat.”

What Is Searing? 

Searing is a cooking technique that uses high heat for a short time to brown the surface of food—whether beef, chicken, vegetables, or even seafood.

Thanks to the Maillard reaction, this process creates a crispy, caramelized coating that enhances flavor and texture. Searing, typically done in a hot skillet or pan, adds that irresistible golden crust we crave.

Mistakes To Avoid When Searing

Now that you’re on team “sear-your-beef,” here are a few common mistakes to avoid:

• Overcrowding the pan. I get it—you’re hungry, dinner can’t come fast enough, and you’re tempted to toss all the beef into the skillet. But when the pan is overcrowded, the meat steams instead of sears, leaving you with gray, unappealing edges instead of a crispy crust. Chef Beacco recommends searing in batches for the best results. (And maybe grab a snack to hold you over!)
• Moving the meat around too much. If you’ve watched any cooking shows, you might think constant movement is the key to good cooking. It looks dramatic on TV, but your beef needs to sit still to develop a golden crust. Resist the urge to fuss with it—leave it alone until it’s time to flip.
• Not drying the beef. Wet beef is a no-go when it comes to searing. If the surface is damp, it won’t brown properly, and you’ll miss out on that gorgeous crust. A quick pat with paper towels before searing ensures your beef gets that rich, caramelized coating you aim for.

Searing might feel like an extra step, but it’s the key to elevating your beef stew from good to unforgettable. That golden crust, those caramelized bits, and the layers of flavor it builds are well worth the effort.