Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Thick, hearty, classic beef stew recipes. Get ideas for the slow cooker or stovetop, with tips and videos on making the perfect stew. Beef stew meat breaks down and becomes more tender the longer you cook.
Beef stew is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Beef stew is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have beef stew using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef stew:
- Take 2 tbsp olive oil
- Prepare 2 lbs stewing beef
- Make ready 1 cup chopped onions
- Prepare 1/2 cup peeled, chopped carrots
- Take 1-2 cloves chopped garlic
- Prepare 1 cup red wine
- Take 1 tsp chopped rosemary
- Prepare 2 cups beef stock (or mushroom stock - should be dark stock)
- Make ready 1 cup drained canned tomatoes whole tomatoes
- Prepare 1 bay leaf
- Take 1 cup peeled diced parsnips
- Make ready 1 cup peeled diced turnip or rutabaga
- Take 1 cup peeled diced potatoes
- Prepare 1 cup mushrooms sliced
- Make ready Sauce 2 tbsp olive oil 2 tbsp flour
Heat olive oil in a large stockpot or Dutch oven over medium heat. 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. Beef stew is the ultimate comfort food.
Instructions to make Beef stew:
- 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.
With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. 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.
So that’s going to wrap it up for this exceptional food beef stew recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
