This recipe provides instructions for making a hearty beef stew with chuck roast, vegetables, and a rich broth. The stew is made by browning beef cubes in batches and then simmering them for 1 3/4 hours with onions, garlic, flour, tomato paste, red wine, beef broth, herbs and vegetables. The finished stew is tender and flavorful.
This recipe provides instructions for making a hearty beef stew with chuck roast, vegetables, and a rich broth. The stew is made by browning beef cubes in batches and then simmering them for 1 3/4 hours with onions, garlic, flour, tomato paste, red wine, beef broth, herbs and vegetables. The finished stew is tender and flavorful.
This recipe provides instructions for making a hearty beef stew with chuck roast, vegetables, and a rich broth. The stew is made by browning beef cubes in batches and then simmering them for 1 3/4 hours with onions, garlic, flour, tomato paste, red wine, beef broth, herbs and vegetables. The finished stew is tender and flavorful.
This recipe provides instructions for making a hearty beef stew with chuck roast, vegetables, and a rich broth. The stew is made by browning beef cubes in batches and then simmering them for 1 3/4 hours with onions, garlic, flour, tomato paste, red wine, beef broth, herbs and vegetables. The finished stew is tender and flavorful.
Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
You are on page 1/ 4
BEEF STEW
This recipe beef stew is the ultimate hearty comfort food and is perfect served with rustic bread alongside it. This version is generous with the meat and vegetables, and is paired with a rich broth. It is definitely a recipe to enjoy at any time of the year, but it is even more special on windy fall days and cold winter days. It is a homemade and warm recipe that will surely be the best thing you eat all day!
Beef Stew Recipe Ingredients. (Ingredients for 6-7 servings).
1 kg. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes Salt and freshly ground black pepper 3 1/2 Tbsp olive oil, divided 2 cups chopped yellow onion (1 large) 1 1/2 Tbsp minced garlic (about 4 cloves) 1/4 cup all-purpose flour 1.5 Tbsp tomato paste 1 cup dry red wine 3 1/2 cups beef stock 2 tsp Worcestershire sauce 1 Tbsp fresh thyme leaves 2 tsp minced fresh rosemary 2 bay leaves 600 gr. potatoes, scrubbed and rinsed clean 400 gr. large carrots (about 4) 1 Tbsp balsamic vinegar 2 Tbsp minced fresh parsley How to Make Beef Stew 1. Heat 1 Tbsp olive oil in a large oven safe pot over medium-high heat. 2. Prepare and cook the stew meat in batches, set aside: season with salt and pepper then add to the pot with space between pieces.
3. Sear until browned on bottom, about 3-4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
4. Add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef. Transfer second batch of beef to the plate as well.
5. Sauté onions, then garlic: Reduce heat to medium, add 1 Tbsp olive oil then add onions. Sauté 5 minutes or until slightly golden brown.
6. Add garlic and sauté 30 seconds longer.
7. Add thickeners, then liquids: Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if needed). While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce. 8. Return meat, add herbs and simmer: Return beef to pot along with thyme, rosemary and bay leaves. Bring to a simmer stirring frequently. we will cook for 1 ¾ hours.
9. Add vegetables to stew, continue to cook: Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch slices. Stir potatoes and carrots into stew.
10. Cook until vegetables are tender, about 60 to 70 minutes longer.
11. Finish with balsamic and parsley: Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.
Helpful Tips for the Best Beef Stew
I recommend using chuck roast for beef stew. Dry beef before beginning, preheat the oil in the pan, then sear the beef without moving on each side until nicely browned. It adds so much flavor to the stew. Use a good quality beef broth. Many brands of beef broth can be pretty gross, it makes a difference to use one that tastes good. Cook low and slow. The key to tender inexpensive cuts of beef is to cook at a lower heat and allow time for the fat and connective tissue to soften and become more tender.
Storage and Reheating
Beef stew should be stored in the fridge in a closed container. It will keep there for up to 3 days. Reheat on the stove in a pot over low heat, stirring occasionally until heated through. It can also be frozen for up to 3 months but keep in mind the texture of the potatoes will change and they get a bit mushy.
Possible Variations Add more vegetables: Great choices are mushrooms, peas, kale, spinach, corn, or parsnips. Boost flavor: If you are looking for more variation of deep flavor you can also include some minced anchovies, a little soy sauce, or add an extra 1/2 cup red wine.
