Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, beef stew. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Beef stew recipes There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew. With dumplings, mash or even chips, there are loads of easy beef stew recipes to whet your. Return the beef to the pan, then stir through the tomatoes and wine.
Beef stew is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Beef stew is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 2 tbsp olive oil
- Get 2 lbs stewing beef
- Take 1 cup chopped onions
- Make ready 1/2 cup peeled, chopped carrots
- Get 1-2 cloves chopped garlic
- Take 1 cup red wine
- Prepare 1 tsp chopped rosemary
- Make ready 2 cups beef stock (or mushroom stock - should be dark stock)
- Get 1 cup drained canned tomatoes whole tomatoes
- Make ready 1 bay leaf
- Make ready 1 cup peeled diced parsnips
- Take 1 cup peeled diced turnip or rutabaga
- Take 1 cup peeled diced potatoes
- Get 1 cup mushrooms sliced
- Get Sauce 2 tbsp olive oil 2 tbsp flour
Season with garlic, parsley, thyme and remaining salt and pepper. Stroganoff, goulash, oxtail, daube - many cultures across Europe have their own version of the humble beef stew, probably because it is so simple to make and yet wonderfully rewarding. Enriched with pearl barley or cooked with dumplings, it can be the ultimate one-pot meal. In a large casserole, cook beef in oil over medium heat until brown.
Steps 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.
Enriched with pearl barley or cooked with dumplings, it can be the ultimate one-pot meal. 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.
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