Aside from spit roasting, stewing animals is the oldest form of cooking still in use today. Beef stew is as simple as anything could possible be, and yet produces amazing and sometimes complex results. There have been variations throughout the ages, but the basics remain the same.
History
The first written record of a stew is in the Old Testament of the Bible. In a famous story in Genesis, Esau trades the inheritance from his father for a pot of stew with his brother, Jacob. In the story it is specified only as lentil stew, but it is known through other writings in this book that they were meat eaters. There are other writings from Roman times that mention stews as well. These are primarily fish stews and lamb stews, however. The French cookbook writer Taillevent, who lived in the 14th century, makes the first mention of a beef stew in a recipe for a ragout, a long-cooked braised dish that calls for beef as its main ingredient and protein. Since then, myriad stews based on beef have popped up, not only all over Europe, but the world as well. In America alone, there are Brunswick stew, Texas-style chili and burgoo, just to name a few. These are all beef stews that have their roots in other countries.
Types
All that it takes for something to be considered a beef stew is that the main protein used in the stew itself is beef, and that the cooking method is heating and cooking it in a liquid. Everything else is up to tradition, recipe and, most importantly, the cook. The most basic beef stew is often referred to simply as beef stew. A traditional American beef stew will have a tougher cut of meat, like a spare rib, shoulder or shin cut. It will be boiled in water or stock with carrots, potatoes, peas, onions and other vegetables for several hours until the beef in tenderized by the liquid around it and it is cooked thoroughly. Another type of is quintessentially American is beef chili. This is a tomato-based stew and has many different versions. The Texas-style beef chili will have no beans in it and will usually have chunks of beefsteak. Other versions will include beans, and the beef will be ground, instead of chunked. Burgoo is from the Kentucky area and began as a dish out of necessity. Once made from whatever was available, it is now made using primarily ground beef.
Geography
The types of beef stew vary greatly depending on region and geography. In countries where it is colder for longer periods of time during the year, stews are more commonplace. These are heartier and thicker. In hotter countries like India and Pakistan, stews tend to be more liberally spiced. This is to induce sweating, which helps cool the body faster. Beef stews also become dishes that don't remind one of typical stew. In Northern Italy, in the Emilia Romagna area, the famous Bolognese sauce used in so many pasta dishes is actually a slow-cooked stew using ground beef, among other proteins. In Piemonte, it is common to slow-braise beef short ribs in red wine and serve them with Pappardelle-style pasta. In the Burgundy area of France, tougher cuts of beef are prepared in a similar way, but served without pasta in the famous Boeuf Bourguignonne dish.
Time Frame
The key to making a stew of any kind is patience. The longer the stew cooks, the better it will be. The reason for the long cooking time has to do with texture and flavor. Stews have always been considered peasant food. Therefore, all of the cuts of meat that are used to make beef stew are tougher. While these cuts are more flavorful, they are hard to eat if cooked quickly over a high heat. If you simmer the tough meat in a liquid and let it cook and tenderize over a long period of time, the meat will break down and become succulent and easy to chew. Also, the flavors in a stew need time to marry. A tomato and an onion no longer taste like tomato and onion, but a delicious, cooked cross between the two.
Benefits
Beef, while sometimes being the scapegoat for high-cholesterol and high fat problems in many people's diets, has a lot of health benefits. Beef is naturally high in iron, and for anyone who is anemic or borderline anemic, this can be a big deal. Beef is also a mega serving of protein. Many cuts of beef used in stew are leaner as well. The nice thing about making a beef stew is that you can decide which cut of beef you want to use. You don't have to buy sirloin, which is marbled with fat. Instead, pick a leaner shoulder cut or first cut of lean brisket. Because you will be stewing it, the beef will come out tender and juicy and still flavorful.
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