Easy Slow-cooked Beef Stew 3 Ways | Jamie Oliver
Jamie makes this beautiful beef stew using oxtail for an amazing on-the-bone flavour. Then he takes it three different ways - with pasta, on mash and as a soup. Amazingly versatile and incredibly tasty. You can make it on the hob or in a slow cooker too.
Recreate this beautiful stew using oxtail for an amazon on-the-bone flavour. Once the stew is ready, Jamie takes it three ways — with pasta, on mash and as a soup. Amazingly versatile and incredibly tasty, you can make this recipe on the hop or in a slow cooker too.
Pasta: 04:20
Mash: 04:40
Soup: 04:50
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Creamy Beef Stew Recipe | Best Stew Beef HolidayRecipe Ever
This holiday season is all about comfort try me delicious Creamy Beef Stew Recipe!
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Creamy Stew Beef Recipe
5-6 lbs beef chuck
oil
salt to taste
pepper to taste
onion powder
garlic powder
paprika
all purpose chicken seasoning (Cooking W/ Tammy brand preferred)
2 celery stalks diced
1 medium onion diced
5 garlic cloves minced
1/4 cup all purpose flour
1/4 - 1/2 cup red wine
6 cups beef broth
10.5 oz can Campbell mushroom condensed soup
1 pack onion soup mix
2 sprigs fresh thyme or 1 tsp dried
1 sprig fresh rosemary or 1 tsp dried
2 Bay leaves
8 small red potatoes
3 carrots
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BEEF STEW is perfect on a cold day | Oven Beef Stew Recipe In One Pot
The weather is getting colder and it's the perfect time for a hearty beef stew. Today I am making a classic French beef stew braised in the oven. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate cold-weather comfort food. This recipe is simple and delicious!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender
How to make a 5-star beef stew
The perfect beef recipe for the New Year
Beef Stew With Carrots & Potatoes
Beef Stew Recipe - Laura Vitale - Laura in the Kitchen Episode 318
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The Best Beef Stew Recipe
Learn how to make the best beef stew. Soft and tender meat, rich and delicious stew. The [perfect meal foe cold winter days. Beef stew with carrots and potatoes.
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Ingredients:
1-2 tablespoons Oil
1½ (700g) Stewing beef, cut into chunks
Salt to taste
Pepper to taste
2 Onions, roughly chopped
1 Red bell pepper, diced
3 Tomatoes, chopped
3 garlic cloves, minced
1 tablespoon Sweet paprika
1 teaspoon Cumin
1 teaspoon Dried thyme
1 tablespoon Tomato paste
1 cup (240ml) red wine (optinal)
4-5 cups Beef stock/chicken stock/water
2 Bay leaves
1 Celery stalk, chopped
3 Carrots, cut into chunks
2 Potatoes, cut into chunks
Directions:
1. In a large pot heat oil, add beef chunks, season with salt and pepper and brown them, about 6-7 minutes. Remove the beef from the pot and add chopped onions. Cook and golden. Add bell pepper and cook for 3-4 minutes. Add chopped tomatoes, minced garlic and cook for 3-4 minutes.
2. Put the beef back into the pot, add tomato paste, season with the spices and mix well.
3. Pour in red wine and deglaze (cook until reduced by half). Add beef stock and bay leaves.
4. Cover the pot, reduce the heat to low and cook for 90 minutes.
5. After 90 minutes add celery, carrots and potatoes and cook for another 20-30 minutes.
6. Serve!
Notes:
• If you prefer a thinner stew, add more liquids. If you prefer thicker stew, add less liquids.
• Instead of wine you can use beef stock/chicken stock/water.
COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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