Hearty beef stew is the ultimate comfort food, but it does require some time to prep and cook. The good news is that you can prepare beef stew the night before to save time and effort. Prepping in advance allows the flavors to meld while streamlining cooking the next day.
In this guide, I’ll walk through how to fully prepare beef stew ahead of time, from choosing the right cut of meat to chopping veggies in advance. With just a bit of planning, you’ll have a flavorful stew ready to go with minimal fuss.
Benefits of Preparing Beef Stew the Night Before
Prepping your beef stew the night before offers several advantages:
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Saves time – You won’t have to chop veggies, sear meat, etc right before cooking. Just dump everything in the slow cooker!
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Allows flavors to develop – Giving the ingredients time to marinate together results in deeper, more complex flavors.
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Easier cooking – Simply cook the prepped stew the next day by your preferred method
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Convenient – Have a hearty, homemade meal ready with little effort on busy weeknights.
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More tender meat – Time in the acidic marinade helps break down tough proteins.
Tips for Prepping Beef Stew Ahead of Time
Follow these tips when preparing your beef stew in advance
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Choose the right cut – Go for stewing beef or chuck roast, which gets tender when braised.
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Keep it cold – Store prepped ingredients in the fridge until ready to cook to prevent bacteria growth.
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Skip some veggies – Potatoes and peas can be added fresh the next day so they don’t get mushy.
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Use freezer bags – Allow marinade to coat meat evenly and prevent leaks.
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Cook within 2 days – For food safety, cook fully prepped stew within 48 hours.
Simple Overnight Beef Stew Recipe
This easy recipe allows you to dump everything in the slow cooker the next day for minimal effort.
Ingredients:
- 2 lbs beef stew meat, cubed
- 3 carrots, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1⁄4 cup flour
- 1 cup beef broth
- 1⁄2 cup red wine (optional)
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper
Instructions:
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Toss beef cubes with flour until fully coated.
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Place meat and prepared vegetables into a freezer bag. Add remaining ingredients except salt and pepper. Seal bag, removing excess air.
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Massage marinade into meat and veggies. Refrigerate overnight or up to 2 days.
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Next day, dump contents of bag into slow cooker. Cook on low setting for 8-10 hours.
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Add potatoes and peas in last 30 minutes. Season with salt and pepper to taste before serving.
The flour helps thicken the stew while also browning the beef. Tomato paste adds richness, while the wine provides acidity to tenderize the meat. The herbs infuse savory flavor. Let it cook low and slow to develop the bestresults.
How to Store and Reheat Prepped Beef Stew
Once your beef stew is prepped in advance, proper storage and reheating are important:
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Refrigerate – Keep stew ingredients chilled at 40°F or below before cooking.
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Freeze – For longer storage, freeze prepared stew in an airtight container for up to 3 months.
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Thaw safely – Thaw frozen stew overnight in the fridge before reheating. Do not thaw at room temperature.
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Reheat thoroughly – Cook stew over medium heat, stirring occasionally, until heated through to 165°F.
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Avoid overheating – Don’t boil or overcook the stew, as this can toughen the meat and vegetables.
Prepping Beef Stew for Different Cooking Methods
While slow cooker is easiest, you can prep beef stew at night and then cook it by various methods:
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Oven – Transfer ingredients to a Dutch oven, cover and bake at 325°F for 2-3 hours until tender.
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Stovetop – Cook over medium heat in a Dutch oven, simmering until meat is fork-tender, about 1 hour.
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Pressure cooker – Lock lid and cook on high pressure for 30-40 minutes for an ultra-fast stew.
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Crockpot – Set to low for 7-8 hours or high for 4-5 hours. Perfect for worry-free cooking.
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Instant Pot – Pressure cook frozen or chilled stew ingredients for 45 minutes for a convenient meal.
No matter which appliance you use, prepping the stew ahead takes care of the hard work so cooking is a breeze.
Frequently Asked Questions
Can I prep beef stew 2 days in advance?
Yes, for food safety you can fully prep beef stew up to 2 days before cooking. Store in the fridge.
Should I sear the meat first if prepping in advance?
No need. Skipping searing beforehand is one benefit of prep-ahead stew recipes.
What if my stew seems thin after cooking premixed ingredients?
If needed, mix a slurry of 2 tbsp cornstarch + 2 tbsp water. Stir into the stew and simmer until thickened.
**Can I use prepped beef stew ingredients