My beef stew. Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. You can also follow our best tips for tenderizing meat.
We just got back from Los Angeles. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, my beef stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. You can also follow our best tips for tenderizing meat.
My beef stew is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. My beef stew is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have my beef stew using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make My beef stew:
- {Take of stewing beef (or boneless beef chuck in 1 1/2 pcs.
- {Make ready of salt, divided.
- {Prepare of ground pepper.
- {Get of all-purpose flour.
- {Get of Approx 4 tbsp extra virgin olive oil (may need a bit more).
- {Make ready of garlic finely chopped.
- {Get of finely chopped sun dried tomatoes.
- {Prepare of large onion, halved and sliced (I used Spanish onion).
- {Prepare of yellow potatoes cut into 1 1/2 inch pieces.
- {Prepare of carrots, cut into 2 inch pieces.
- {Take of red wine.
- {Make ready of beef broth.
- {Get of worchester sauce.
- {Take of tomato paste (6 ozs).
- {Prepare of dried thyme.
- {Take of large bay leaf or two small.
Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Making beef stew is very simple! The best beef stews are made with the right cut of meat, like chuck roast, brisket or round.
Instructions to make My beef stew:
- Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well.
- Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done..
- Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker..
- Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!.
Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. My Son's Favorite Beef Stew One of the classics of Greek meat cookery is a one-pot stew called Kokinisto, which means red, for the tomato that goes into it. This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multi-faceted flavor. I'm in the process of making a beef stew.
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