Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, beef stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Beef stew is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Beef stew is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook beef stew using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef stew:
- Take 2 tbsp olive oil
- Prepare 2 lbs stewing beef
- Prepare 1 cup chopped onions
- Get 1/2 cup peeled, chopped carrots
- Prepare 1-2 cloves chopped garlic
- Take 1 cup red wine
- Get 1 tsp chopped rosemary
- Get 2 cups beef stock (or mushroom stock - should be dark stock)
- Get 1 cup drained canned tomatoes whole tomatoes
- Take 1 bay leaf
- Prepare 1 cup peeled diced parsnips
- Get 1 cup peeled diced turnip or rutabaga
- Get 1 cup peeled diced potatoes
- Prepare 1 cup mushrooms sliced
- Prepare Sauce 2 tbsp olive oil 2 tbsp flour
In a casserole over medium-high heat, Saute the beef and shallots in the butter and oil until browned on the outside. Drain the oil from the casserole and stir in the tomatoes, water and stock cubes. Season with garlic, parsley, thyme and remaining salt and pepper. In a large casserole, cook beef in oil over medium heat until brown.
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.
Season with garlic, parsley, thyme and remaining salt and pepper. In a large casserole, cook beef in oil over medium heat until brown. Dissolve stock cubes in water and pour into pan. Stir in rosemary, parsley and pepper. A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes.
So that’s going to wrap it up with this special food beef stew recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
