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Classic Beef Stew - Everyday Food With Sarah Carey

Sarah Carey’s Classic Beef Stew recipe is one of the most comforting and simple dishes you will make this month. A splash of balsamic vinegar gives a flavorful twist to this fantastic and easy dish. Give it a try tonight!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

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Easy Crock Pot Beef Stew Recipe

In this easy cooking video, I make some beef stew in my crock pot, or slow cooker. The ingredients to my easy slow cooker recipe are 2 1/2 lbs of beef chuck roast, 5 russet potatoes, 5 carrots, 4 stalks of celery, 4 cups of water, 2 packets of onion soup mix, 1 tablespoon of onion powder, a sprinkle of Worcestershire Sauce, and salt and Johnny's Seasoned Pepper to taste. The cooking time is 5-6 hours on high or 8-10 hours on low.
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How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart

This slow cooker beef stew makes the perfect low maintenance meal for chilly fall and winter nights. Full of cozy flavor and hearty ingredients, this beef stew recipe from Martha Stewart will warm you up from the inside out.

#MarthaStewart #Cooking #School #Beef #Stew #Soup #Recipe

Get the recipe at:

00:00 Introduction
00:04 How To Prepare Meat
2:31 How To Deglaze Pan
3:21 How To Cook Vegetables
4:10 How To Thicken Stew
5:55 Adding Potatoes
7:02 How To Serve

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart

Perfect Beef Stew!

#shorts #beefstew #stew

Beef stew

Ingredients:

4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper

Instructions:

In a large bowl add the beef cubes and season with olive oil, salt, and pepper.

In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.

Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.

Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.

After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.

Enjoy!

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