If you are searching for an awesome and easy beef recipe so this Beef Stew can be the perfect for you. But One thing you need to remember that you need a lot of time to finish it. If you can afford a minimum of two and half hour, then I recommend you to make this recipe.
This delicious, traditional beef stew combines tender meat, carrots, mushrooms, and potatoes. This wonderful beef Stew dish is quick and easy to make. This dish is fantastic, especially during winter, and everyone will love this tasty and filling one-pot supper. This beef stew recipe, prepared in a rich and delicious sauce, is the epitome of comfort food. This wonderful stew includes tender beef chunks, mushrooms, potatoes, and carrots, to name a few components. Everything is delicious here, stewing in that rich, hearty sauce. With soft, cozy potatoes and carrots, enjoy tender beef slices that melt in your tongue. This beef stew recipe is the best you will ever try, without a doubt! Believe me when I tell you it is well worth the effort despite taking a lot of time to make. It’s my most popular dish of all time. I also sometimes take interesting ideas from how-to-boil.com.
This recipe is for a serving of at least four people. The meal will probably take a lot of time to cook, around two and a half to three hours.
Which meat should you use?
Getting the best ingredients is the first phase of any great meal. When cooking beef stew, the choice of meat matters. Starting with the proper meat cut is the most important thing. Use a well-marbled chuck roast. This is because it most likely has a lot of white fat veins running through it. Anything branded “stew meat” should be avoided, even if it appears to be lean.
What about the wine?
Any dry red wine that is both affordable and drinkable can be used.
Mix the flour and pepper, combine with the meat thoroughly in a large mixing bowl. In a large pot, heat three tablespoons of the oil until shimmering. Add the beef a few pieces at a time, being careful not to overcrowd the pan. Allow 5 minutes per batch of meat, rotating the parts halfway through until the beef is browned on all sides. If necessary, add additional oil between batches.
Stir the steak in the vinegar and wine after removing from the stove until well combined. Cook while scraping the pan’s bottom with a wooden spoon to release any browned bits over medium-high heat until the sauce is thick. Combine the beef, beef broth, and bay leaves in a large bowl. Bring the dish to a boil, then reduce the heat to let it simmer slowly.
Cover and simmer for 1 1/2 hours, skimming the soup occasionally, until the beef is fork-tender. Cook for 10 minutes with the lid on, adding the onions and carrots as you go. Then add the potatoes and continue to cook for another 30 minutes or until the softening of the vegetables. If the stew is too dry, add more stock or water—taste and season with pepper and salt to your liking. Divide the soup among four dishes and serve. You can now enjoy your hard-waited for a meal.
Beef Stew Recipe
- Mixing Bowl
- Kitchen Table
- Wooden Spoon
- Cooking Pan
- ⅓ cup All-purpose flour
- ⅓ tsp Black Pepper powder
- 1 pound Beef Trimmed and cut inch cubes
- 5 tbsp Vegetable oil
- 2 tsp Vinegar made from red wine
- 1 litre Dry Red Wine
- 3½ cup Beef Broth
- 2 nos. Bay Leaf optional
- 1 nos. Sweet Onion peeled and cutted
- 5 nos. Carrot medium-sized (peeled and sliced)
- 2 nos. Potato peeled and cut into 1/2 inch cubes
- 1½ tsp Salt
- Mix the flour and pepper, combine with the meat thoroughly in a large mixing bowl.
- In a large pot, heat three tablespoons of the oil until shimmering.
- Add a few pieces of beef at a time so that the pan is not too crowded. Allow 5 minutes per batch of meat, rotating in half until the beef is brown on all sides. If necessary, add extra oil to the batch.
- Stir the steak in the vinegar and wine after removing from the stove until well combined.
- Combine the beef, beef broth, and bay leaves in a large bowl.
- Bring the dish to a boil, then reduce the heat to let it simmer slowly.
- Skim the soup occasionally and cook for 1 1/2 hours until the beef is tender.
- Cook for 10 minutes with a lid, add onions and carrots.
- Then add the potatoes and continue to cook for another 30 minutes or until the vegetables are soft.
- If the stew is too dry, add more stock or water—taste and season with pepper and salt to your liking.
- Depending on your calorie needs, your values may be higher or lower as this per cent Daily Values are based on a 2,000 calorie diet
- All ingredients nutritional information is not available, so the amount is based on available data.
- Please consult your doctor or registered dietician if you are on a medically restricted diet before preparing this dish for personal consumption.
How do you thicken the beef stew?
The beef stew naturally thickens due to the starches in the potatoes and the dredging of the steak. However, I prefer to thicken the stew even more. Cooking the vegetables rapidly or adding flour or cornstarch to thicken the stew are two options for thickening it. Cornstarch slurry is my favored technique of thickening beef stew, and it is what I use most often. Let it sit for a few minutes before adding it to the soup or stew, and you’ll find that it’ll turn into a slurry, so make sure you stir it thoroughly before adding it. Instead of using water, I occasionally substitute with low sodium (or no sodium) broth mixed with the cornstarch.
How do you make slurry?
It’s simple to make a slurry. Combine equal parts cornstarch and water in a mixing bowl. I told you it was going to be easy!! To thicken the soup or stew, pour a little of this mixture into it at a time until you achieve the required consistency. Allow your stew to boil for at least 1-2 minutes after thickening to cook away any starchy flavor.
Can you freeze beef stew?
Beef stew may be frozen without a problem! I prefer to freeze it in single-serving sizes in freezer bags so that I can grab one for lunch (or four for dinner)! Refrigerate overnight or microwave (duration varies based on portion size) to defrost, stirring regularly. Allow it cool completely before dividing into individual freezer bags and pressing out any air before sealing. Place the bags in a single layer in the freezer (this will help them freeze quickly). To reheat, defrost overnight in the refrigerator and reheat over low heat until thoroughly heated, stirring periodically.
What can you serve with beef stew?
Beef stew is filling and can be consumed on its own, as it is a complete dinner! We usually serve any soup with bread, biscuits, or even Garlic Crescent Rolls to absorb up the liquid. I prefer to serve it with mashed potatoes at the bottom of the bowl! Crushed crackers or saltines are all that’s required.
Can you make the beef stew recipe a day before consumption?
It is fine to make it ahead of time, and you should because the flavor improves with time. To make the best stew, you’ll need a lot of time. The stew will taste better the longer it is allowed to cook! Because it just takes a few hours to prepare, this meal recipe is perfect for the weekend.
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