Best Beef Stew Recipe Divas Can Cook
Beef stew is a common cold weather essential. Read on to go all the hot deets on this ultra-comforting stew.
Why Beef Chuck?
Ii reasons: 1) It'due south inexpensive! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would become tough after simmering for thirty to 45 minutes. The reverse is true with beefiness chuck. If yous notice your beef isn't tender after 45 minutes, go on simmering, adding more broth or h2o every bit needed.
A Annotation About Flour
Some people take told usa that this recipe is missing flour. We respectfully disagree. There's no dominion that beef stew needs a thickening agent. In fact, many recipes skip it, non just ours. 😉As the soup simmers, the potatoes give off enough of starch, creating some of the well-nigh velvety broth nosotros've e'er had.
Wine Isn'tCompletelyNecessary
Wine adds a layer of rich complex season to your stew. If you don't have any leftover cooking wine on hand, your stew will be succulent without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not and so much.) And then yes, that one-half glass of Pinot from September will work just fine.
Have more leftover wine burning a hole in your refrigerator? Make our cherry-red wine poke cake!
Make-Ahead Potential
This recipe makes astonishing leftovers. And aye, y'all can get in ahead! Cook all the way through footstep half dozen, then absurd the stew to room temperature before refrigerating in a resealable container. Earlier serving, reheat in a large pot over medium-depression heat. If it's particularly thick, loosen it up with some broth or water.
Perfect Serving Suggestions
While beef stew is a perfect meal all on its own, we also love beef stew served over some al dente egg noodles. Desire something a fiddling heartier? Endeavour ladling a bit of stew over some garlic mash.
Freezer Friendly
This stew also freezes well! When transferring to airtight containers, be sure to leave about 1/2" to one" air above the stew to let it to expand while freezing. This beef stew can terminal upwards to three months in the freezer. Make sure it's completely cooled before sealing and freezing.
Made this? Let the states know how it went in the comment section below!
Cal/Serv: 275
Yields: 8 servings
Prep Time: 0 hours 15 mins
Total Time: one hr 40 mins
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
one tbsp. extra-virgin olive oil
1 medium yellowish onion, chopped
two carrots, peeled and cutting into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
i/4 c. tomato paste
6 c. depression-sodium beefiness broth
1 c. ruby wine
1 tbsp. Worcestershire sauce
1 tsp. stale or fresh thyme leaves
two bay leaves
one lb. baby potatoes, halved
i c. frozen peas
1/four c. freshly chopped parsley, for garnish
This ingredient shopping module is created and maintained by a 3rd political party, and imported onto this page. You may be able to find more data nearly this and similar content on their web site.
- In a large dutch oven or heavy-bottomed pot over medium rut, rut oil. Add beef and melt until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In the aforementioned pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and lycopersicon esculentum paste has darkened, 2 minutes.
- Add together beef back to dutch oven and so add together broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil then reduce estrus to a simmer. Flavour with common salt and pepper. Comprehend and let simmer until beef is tender, thirty to 45 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Stir in peas and melt until warmed through, 2 minutes. Flavor stew to gustatory modality with table salt and pepper, and then ladle into serving bowls and garish with parsley.
Diet (per serving): 275 calories, 28 chiliad protein, 21 chiliad carbohydrates, iii 1000 fiber, four g carbohydrate, nine yard fat, 3 g saturated fatty, 490 mg sodium
This content is imported from {embed-name}. You may be able to find the same content in some other format, or you may be able to discover more information, at their web site.
This content is created and maintained by a third party, and imported onto this folio to help users provide their email addresses. You may be able to find more than information about this and similar content at pianoforte.io
Source: https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/