Best 2 Rich Beef Stew Recipes
In the realm of hearty and comforting dishes, few can rival the timeless classic that is beef stew. This delectable dish, often prepared in the slow and steady embrace of a Dutch oven or a robust casserole, has been a culinary staple for centuries, gracing tables with its rich flavors and tender, fall-apart beef. The essence of a great beef stew lies in its careful balance of savory ingredients, each contributing a unique layer of complexity to the final symphony of taste. From the robust notes of red wine to the earthy warmth of root vegetables, and the aromatic dance of herbs and spices, every element plays a crucial role in crafting a stew that is both satisfying and unforgettable.
Let's cook with our recipes!
DEEP, RICH AND BEEFY BEER BEEF STEW
This wonderful beef stew recipe will make your house smell wonderful! Serve with some crusty bread, there won't be a drop left on the plates!
Provided by ms.susan
Categories Stew
Time 3h30m
Yield 4-5 serving(s)
Number Of Ingredients 27
Steps:
- Heat oil in heavy large pot over high heat.
- mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
- Saute beef until very brown on all sides.
- Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
- Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
- Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
- Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
- Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
- ENJOY!
- Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
RICH BEEF STEW
Make and share this Rich Beef Stew recipe from Food.com.
Provided by The Flying Chef
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prep time does not include marinating time.
- Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
- Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
- Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
- Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
- If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
- To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
- For a photo visit http://the-best-recipes.blogspot.com/.
Nutrition Facts : Calories 375.7, Fat 19.1, SaturatedFat 6.9, Cholesterol 24.2, Sodium 1172.8, Carbohydrate 19.1, Fiber 3.4, Sugar 7.9, Protein 7.4
Tips:
- Choose the right cut of beef: Chuck roast, short ribs, brisket, and oxtail are all excellent choices for beef stew. These cuts are tough but have a lot of flavor and will become tender when cooked low and slow.
- Brown the beef before stewing: Browning the beef adds flavor and color to the stew. Be sure to brown the beef in batches so that you don't overcrowd the pan and steam the meat.
- Use a good quality beef broth: The beef broth is the base of the stew, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
- Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the stew. Common vegetables used in beef stew include carrots, celery, onions, potatoes, and peas. Common herbs used in beef stew include thyme, rosemary, and bay leaves.
- Cook the stew low and slow: Beef stew needs to be cooked low and slow in order for the meat to become tender. The ideal cooking temperature is between 200 and 250 degrees Fahrenheit. Cook the stew for at least 2 hours, or until the meat is fall-apart tender.
- Serve the stew with crusty bread or mashed potatoes: Beef stew is a hearty and filling dish that is perfect for a cold winter day. Serve the stew with crusty bread or mashed potatoes to soak up all the delicious gravy.
Conclusion:
Beef stew is a classic comfort food that is easy to make and delicious to eat. By following these tips, you can make a beef stew that is sure to impress your family and friends. So next time you're looking for a warm and hearty meal, give beef stew a try. You won't be disappointed!
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