Beef stew. Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. Explore the hearty stews of northern Italy and Chile, Guam and Poland, Cuba and Greece, and tasty points in between.
I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Heat olive oil in a large stockpot or Dutch oven over medium heat. You can cook Beef stew using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Beef stew
- It's of olive oil.
- Prepare of stewing beef.
- It's of chopped onions.
- You need of peeled, chopped carrots.
- It's of chopped garlic.
- It's of red wine.
- It's of chopped rosemary.
- It's of beef stock (or mushroom stock - should be dark stock).
- It's of drained canned tomatoes whole tomatoes.
- You need of bay leaf.
- It's of peeled diced parsnips.
- It's of peeled diced turnip or rutabaga.
- Prepare of peeled diced potatoes.
- You need of mushrooms sliced.
- Prepare of Sauce 2 tbsp olive oil 2 tbsp flour.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Beef stew instructions
- 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..
Add beef, a few pieces at a time, and toss to coat. Pat the beef dry and season with the salt and pepper. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Thick beef stew which is good by itself or with crusty bread rolls. Lamb can also be used instead of beef.
