How To Cook A Stew - The Medieval Way
Join Kirsten as she makes a traditional medieval stew at the Battle of Hastings reenactment at Battle Abbey, East Sussex.
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Instant Pot Recipe | Quick BEEF STEW Recipe | Pressure Cooker Beef Stew
Today I am making a tender beef stew in half the time using my Instant Pot. This beef stew is perfect comfort food for the cold winter months.
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INGREDIENTS
2 lbs Beef Chuck Roast Meat (cut in to 1 inch chunks)
1/4 cup (32 g) all purpose flour
1 tsp (5 g) salt
1/2 tsp (1.5 g) pepper
1/4 cup (60 ml) cooking oil ( I used grape seed oil)
1 medium stick of celery (85 g) (chopped)
1 medium to large onion (215 g) (chopped)
3 cloves fresh garlic (15 g) (minced)
1 Tbsp (16 g) tomato paste
3 1/2 cups (828 ml) water
2 1/2 Tbsp (25 g) beef bouillon powder
2 tsp ( 13 ml) Worcestershire sauce
1 lb (454 g) potatoes (cut large chunks) (I used red and Russet potatoes)
2 medium to large carrots (225 g) (cut on to large chunks)
2 dried bay leaves
1 1/2 Tbsp (8.5 g) corn starch
1 1/2 Tbsp (21.5 ml) cold water
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HOW TO MAKE BEEF STEW
Beef Stew Recipe
The Best Beef Stew Ever
Pressure Cooker Beef Stew
Old Fashioned Beef Stew
This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices—it’s the best!
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✅Ingredients
• 2 pounds beef stew meat (cubed chuck roast)
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1½ pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 carrots peeled and sliced
• 4 celery ribs sliced
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1/4 cup cold water
✅Instructions
00:00:15 - Preparing vegetables for old fashioned beef stew
00:00:49 - What are pearl onions?
1️⃣ 00:00:31 - Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
2️⃣ 00:01:33 - Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
3️⃣ 00:01:46 - Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
4️⃣ 00:02:17 - Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
5️⃣ 00:02:28 - In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
6️⃣ 00:03:16 - Season with more salt and pepper to taste. Serve hot.
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Belgian Beef stew recipe
Welcome to STUDENT MEALZ! How to make #beer #beef #stew? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- 2 red onions
- 1 kg of beef
- 2 slices of white bread
- 3 cloves of garlic
- 1 teaspoon of thyme
- about 2 laurel leaves
- 1 tablespoon of flour
- 2 bottles of dark beer
- Beef stock
- Salt
- Pepper
- Olive oil
- Butter
- 2 tablespoons of the molases that looks like jam (Sirop de Liège)
== RECIPE ==
1. First of all season the meet with pepper and salt
2. Take a large pot and add a fair amount of butter and a bit olive oil
3. Once your butter has melted, add the meat
4. Sear it shut
5. Take it out and place it in a separate bowl
6. Add a large amount of butter to the pot
7. Add the onions
8. Let them sweat for about 30 seconds
9. Add the meat, but make sure to leave the meat juice behind
10. Add the flour
11. Add the laurel leaves
12. Add the thyme
13. Crush the garlic and add it in there
14. Give it all a good stir
15. Warm up the beer in a separate pot
16. Pour the warm beer in the mixture
17. Place the pieces of bread right in the middle, mustard side down
18. Add the meat juice you had left over
19. Pour in the beef stock as much as you need to let the meat go below the fluid surface
20. Wait until it starts boiling
21. Lower the heat and place a lid on top with a little opening
22. Let it simmer until the piece of bread gains volume
23. Give it another good stir
24. Place the lid on again with a little opening
25. Let it simmer for at least 40 minutes, the more the better!
26. Cook it until it has the consistency that you want
27. Serve with french fries and mayonnaise!
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