Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef stew. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner. I took the great base recipe, and tweaked it with a compilation of reviewer recommendations.
Beef stew is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Beef stew is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook beef stew using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef stew:
- Get 2 tbsp olive oil
- Prepare 2 lbs stewing beef
- Make ready 1 cup chopped onions
- Prepare 1/2 cup peeled, chopped carrots
- Prepare 1-2 cloves chopped garlic
- Get 1 cup red wine
- Make ready 1 tsp chopped rosemary
- Get 2 cups beef stock (or mushroom stock - should be dark stock)
- Prepare 1 cup drained canned tomatoes whole tomatoes
- Get 1 bay leaf
- Get 1 cup peeled diced parsnips
- Prepare 1 cup peeled diced turnip or rutabaga
- Get 1 cup peeled diced potatoes
- Make ready 1 cup mushrooms sliced
- Get Sauce 2 tbsp olive oil 2 tbsp flour
Beef stew is the ultimate comfort food. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. Heat olive oil in a large stockpot or Dutch oven over medium heat. Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew.
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.
If you can't find chuck cubed for stew in your meat department, buy a thick chuck. 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.
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