How To make My Best Beef Stew
DAY 1:
4 pounds chuck steak (pot roast) -- 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper crushed
2 sprigs thyme, fresh
3 cups onions :
thinly sliced
1 1/2 cups carrot thinly sliced
3 cloves garlic :
peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
DAY 2:
1 tablespoon olive oil for browning meat
4 Italian plum tomatoes :
chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel to cover :
DAY 4slurry:
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock -- cold
DAY 1 Remove surrounding fat from meat and cut into pieces according to its natural muscle separations, trimming as you go, finally cut into 1-1/2" chunks. Toss meat into an enameled or stainless casserole with all DAY 1 items listed above. Cover and refrigerate overnight.
DAY2 Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables and marinade to a medium frying pan and cook over moderate heat until onions are translucent. Meanwhile set a large frying pan over moderately high heat and add the oil. Cook meat in batches until browned being careful not to crowd meat. Return meat to casserole and strew the cooked vegetables and marinade on top along with tomatoes and bay leaves. Discard fat from pan in which meat was browned, deglaze with water, add to casserole. Add beef stock and wine to almost submerge the ingriedients.
DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so that it barely bubbles. It will take about 2-1/2 hours to become fork tender. Cool and refrigerate overnight.
DAY 4 Remove from refigerator and skim fat from the surface and discard. Reheat the stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing on the vegetables which will have disentegrated. Taste sauce for strength and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups. If the sauce seems too liquid you will need to add a slurry or flour and beef stock dribbled with hot sauce. Once you have checked for seasing again, the stew is ready to serve. If you are not serving right away, cool the stew and press pastic wrap on it and refrigerate. Rewarm slowly before serving.
You might finish the stew with two dozen small braised onions, several large spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots, turnips, plus freash peas and green beans, simmering together briefly before serving.
Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.
How To make My Best Beef Stew's Videos
Just AMAZING Beef Stew | Chef Jean-Pierre
Hello There Friends, Beef Stew is an amazing and super easy recipe to prepare anytime through the year. It is especially great to warm you up in those cold months. Come and see how easy it is to make one of the most tastiest beef stews' on the planet! Let me know what you think in the comments below.
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Classic Beef Stew Recipe For Dinner - Natasha's Kitchen
Our Family’s Classic Beef Stew. The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS for the Classic Beef Stew Recipe:
►6 oz thick sliced bacon chopped into 1/4 wide strips
►2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1 pieces
►Salt and ground black pepper to taste
►1/4 cup all-purpose flour
►2 cups good red wine such as Soft Red or Pinot Noir (see note above)
►1 lb mushrooms thickly sliced
►4 large carrots peeled and cut into 1/2 thick pieces
►1 medium yellow onion diced
►4 garlic cloves chopped
►1 Tbsp tomato paste
►4 cups low sodium beef broth or beef stock
►2 bay leaves
►1 tsp dried thyme
►1 lb small potatoes new potatoes, or fingerling, halved or quartered
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Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Beef Stew Recipe Ingredients:
1/4 cup Flour
The Level Up Series B Rub -
½ tsp Black Pepper
½ tsp Garlic Salt
½ tsp Celery Salt
2 ½ lbs. Chuck Roast
3 - 6 tbsp Olive Oil
3 Tbsp cold butter, separated
2 cups Yellow Onion, diced
4 Garlic Cloves, minced
1 cup Cabernet Sauvignon
4 cups Beef Broth
2 tsp better than bouillon
2 tbsp Worcestershire Sauce
3 tbsp Tomato Paste
5 medium sized Carrots, cut into ¼ inch cubes
1 lb. Baby Yukon Gold Potatoes, halved or quartered
2 Bay Leaves
1 Rosemary branch
1 cup Frozen Peas
1/2 cup Celery
1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
2 - 3 drops Kitchen Bouquet Browning and Seasoning Sauce
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Slow Cooker Beef Stew - Easy Peasy Great Dinner!
Full Recipe Here ????
INGREDIENTS
2 pounds (907 g) Beef Stew meat , cut into 1-inch pieces
1 (1 medium) onion , chopped
4 cloves (4 cloves) garlic , minced
4 (4 ) carrots , cut into bite sized pieces
1 pound (454 g) potatoes , cut into bite sized pieces
2 stalks (2 stalks) celery , chopped
2 cups (480 ml) beef broth
14 ounces (397 g) tomato sauce (about 1 3/4 cups)
2 Tablespoons (30 ml) Worcestershire sauce (or soy sauce)
1 teaspoon (5 ml) dried herbs (thyme, oregano, basil)
1 Tablespoon (15 ml) sugar
1 teaspoon (5 ml) salt , or to taste
1/2 teaspoon (2.5 ml) black pepper
3 Tablespoons (45 ml) corn starch
3 Tablespoons (45 ml) water
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Beef Stew Recipe - Laura Vitale - Laura in the Kitchen Episode 318
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This Beef Stew Is The Most Comforting Dish | Greek Style Beef Stew Recipe
This version of greek style beef stew is out of this world when it comes to flavour. It's packed with goodness and doesn't require many ingredients to achieve that. It's relatively cheap and easy to make, making it the perfect stew for any day of the year. Please enjoy this stew recipe.
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Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1.5kg (3.3lbs) - Beef Chuck, Large Diced
2 - Brown (Yellow) Onions, Large Diced
6 - Shallots, Halved & Peeled (Substitute With Onion)
4 - Garlic Cloves, Roughly Chopped
2 tsp (5g) - Ground Cumin
130g (4.5oz) - Concentrated Tomato Paste
160ml (160g) - Red Wine (See Alcohol Notes Below)
60ml (1/4 Cup) - Red Wine Vinegar
550ml (550g) - Chicken or Beef Stock or Water
2 - Cinnamon Sticks
10 - Whole Cloves
4 - Dried Bay Leaves
7g (0.25oz) - Fresh Oregano
90g (3.1oz) - Dried Currants (Optional)
Seasoning To Taste
Recipe Notes -
If you can't consume alcohol, substitute the red wine for beef or chicken stock.
If you wish to not use fresh oregano, dried can be used instead. Use 1 1/2 tsp (1.5g).
Dried Currants are optional.
Shallots can be substituted with regular brown (yellow) onions. Use 2 extra onions.
Serving Options -
Mashed Potato
Rice
Pasta
Mixed Vegetables
Bread
#beefstew #stewrecipe #onepotrecipe