SPRING HILL RANCH'S BRAISED BEEF STEW
This is Sis' favorite beef stew here at the ranch, and to be honest, it's mine, too. If you wish, add chopped potatoes during the last 30 minutes of braising or peas, carrots, and/or green beans the last 15 minutes. Serve in a bowl or over noodles, rice or cheese grits. Then get ready for the compliments!
Provided by Wiley P
Categories Roasts
Time 2h30m
Number Of Ingredients 14
Steps:
- 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
- 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
- 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
- 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
- 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
- 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
- 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.
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MR SUNIL
[email protected]This stew is so easy to make and it's always a crowd-pleaser. I usually serve it with rice or noodles.
Ethan Simutowe
[email protected]I followed the recipe exactly and the stew turned out amazing! The meat was fall-apart tender and the vegetables were cooked to perfection. I served it over mashed potatoes and it was a hit with my family.
Aliah Ortellao
[email protected]This is the best beef stew recipe I've ever tried! The meat is so tender and the vegetables are cooked perfectly. I will definitely be making this again and again.
Shahriar Abir
[email protected]I've made this stew several times and it's always a hit. I love the addition of the red wine, which gives the stew a rich and complex flavor.
Josephine Enyonam Tornyeviadzi
[email protected]This stew is a great way to use up leftover beef. I usually use a chuck roast or a rump roast.
Kade Ross
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it's so flavorful. I always make extra so I can have leftovers for lunch the next day.
Feras Nazary
[email protected]This stew is so easy to make and it's always a crowd-pleaser. I usually serve it with rice or noodles.
Frank Okechukwu Edmund
[email protected]I followed the recipe exactly and the stew turned out amazing! The meat was fall-apart tender and the vegetables were cooked to perfection. I served it over mashed potatoes and it was a hit with my family.
Bbsha Tmanag
[email protected]This is the best beef stew recipe I've ever tried! The meat is so tender and the sauce is so flavorful. I will definitely be making this again and again.
Ishrat Arshad
[email protected]I've made this stew several times and it's always a hit. The beef is always tender and the vegetables are cooked perfectly. I love the addition of the red wine, which gives the stew a rich and complex flavor.
Michael S Edwards
[email protected]This stew is a great way to warm up on a cold winter day. It's hearty and flavorful, and the beef is so tender it falls apart in your mouth.
Sphesihle Vale Dumakude
[email protected]I love this stew! It's so easy to make and it's always a crowd-pleaser. I usually serve it with mashed potatoes and green beans.
Liliana Adamson
[email protected]This stew is a great way to use up leftover beef. I used a chuck roast that I had in the freezer and it turned out great. The stew was very flavorful and the beef was very tender.
Abuna Wayessa
[email protected]I made this stew for a dinner party and it was a hit! Everyone raved about how tender the beef was and how flavorful the sauce was. I will definitely be making this again.
Gaige Perkins
[email protected]This is the best beef stew recipe I've ever tried! The meat is so tender and the vegetables are cooked perfectly. I love the addition of the red wine, which gives the stew a rich and complex flavor.
golu Tharu
[email protected]I'm not a big fan of beef stew, but I tried this recipe and I was pleasantly surprised. The stew was very flavorful and the beef was very tender. I would definitely make this again.
Toni Johnson
[email protected]This stew was a bit too salty for my taste, but overall it was still a good dish. The beef was tender and the vegetables were cooked well.
Kushal Poudel
[email protected]I followed the recipe exactly and the stew turned out amazing! The meat was so tender and the sauce was thick and flavorful. My family loved it and I will definitely be making this again.
Muntaha Muntaha
[email protected]This braised beef stew is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and fall-apart, and the vegetables are cooked to perfection. I especially love the addition of the red wine, which gives the stew a rich a