Recipe: Appetizing Beef stew
Beef stew. Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! Beef stew meat breaks down and becomes more tender the longer you cook.
Add beef, a few pieces at a time, and toss to coat. Beef stew is the ultimate comfort food. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. You can have Beef stew using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Beef stew
- You need 2 tbsp of olive oil.
- You need 2 lbs of stewing beef.
- It’s 1 cup of chopped onions.
- Prepare 1/2 cup of peeled, chopped carrots.
- You need 1-2 cloves of chopped garlic.
- It’s 1 cup of red wine.
- It’s 1 tsp of chopped rosemary.
- You need 2 cups of beef stock (or mushroom stock – should be dark stock).
- You need 1 cup of drained canned tomatoes whole tomatoes.
- Prepare 1 of bay leaf.
- Prepare 1 cup of peeled diced parsnips.
- You need 1 cup of peeled diced turnip or rutabaga.
- It’s 1 cup of peeled diced potatoes.
- You need 1 cup of mushrooms sliced.
- It’s of Sauce 2 tbsp olive oil 2 tbsp flour.
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Season the beef generously with salt and pepper, and add to the pan. Heat olive oil in a large stockpot or Dutch oven over medium heat. Beef stew is the benevolent king of all stews.
Beef stew step by step
- Preheat the oven to 325 degrees Fahrenheit. Pat the beef dry and season well with salt and pepper. Heat 1 tbsp of oil over medium high heat in the Dutch oven or a heavy skillet..
- Add beef to the Dutch oven or your skillet and cook the meat to Brown it on each side for approximately 4 minutes and set the beef aside in a separate bowl. Reserve any liquid in the skillet or your Dutch oven..
- Reduce the heat to medium-low and add the remaining oil to the pan. Add the onions and carrots and cook until soft. Add the garlic and rosemary cook for another minute. Add the red wine and bring to a boil scraping any brown bits that may be on the bottom of your skillet or your Dutch oven..
- Add your stock, tomatoes and bay leaf and bring it to a boil. Return your reserved meat and any juices to your Dutch oven put the cover on and bake in the oven for an hour and a half..
- At the end of this time add the other chopped veggies, mix and cover. Bake again for another 45 minutes to an hour..
- Remove from oven and separate the meat and veggies from your liquid and put the liquid in a measuring cup you should have about two cups of liquid. Remove your bay leaf..
- To make your sauce, heat your oil in a heavy Skillet over medium heat. Add the flour and cook until the flour turns a nutty brown color for 4 to 5 minutes. Slowly add your reserved liquid and bring it to a boil. Reduce the Heat and simmer for approximately 5 more minutes until the liquid is slightly thickened (you want the liquid to cover the spoon). Toss the sauce with the meat and vegetables that you reserved earlier and season again with salt and pepper if necessary..
Familiar yet never tiresome, chunks of tender beef and potatoes in rich brown gravy will always bring comfort and joy to our tables. Little things are what elevate a good stew to become a great one. Taking time to sear the beef is integral to flavor in both the meat and the gravy, as is letting it simmer low and slow until the beef is spoon-tender. I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure.