How To make Easy Beef Stew
Ingredients
1 1/2
pound
beef, stew
1
each
vegetables, frozen, package, potatoes, carrots, onions, celery
1
each
consomme, beef, can
1
each
water, can
1
paprika
1
pepper
2
tablespoon
cornstarch, mixed with water
Directions:
Combine all ingredients except for cornstarch. Cook on low in crockpot for about 8 hours. Mix cornstarch with about 1/2 cup cool water and blend in the stew to thicken.
How To make Easy Beef Stew's Videos
Beef Mechado Recipe | Beef Stew | Mechadong Baka | Easy to Follow Recipe
Beef Mechado is on the Filipino version of Beef Stew. Serve with steamed rice.
Ingredients :
1 1/2 kilos of Beef Chunks
1/2 cup of soy sauce
juice of half lemon
Freshly ground black pepper
3 tbsp cooking oil
3 potatoes cut in quarters
1 carrot cut diagonally
3 bay leaves
1 medium size onion diced
2-3 cloves of garlic minced
2 tomatoes diced
1 tablespoon fish sauce (optional)
1 cup tomato sauce
3 tablespoon tomato paste
3 cups beef broth
1 red belle pepper cut
Salt and Pepper to Taste
Beef Mechado/Beef Stew/Mechadong Baka Recipe
PLEASE LIKE, CLICK THE NOTIFICATION BELL & SUBSCRIBE TO GET COOKIN:
Please follow us on Instagram:
Please Like and follow our Facebook page:
THANK YOU!
Happy Cooking!
#BeefMechado
#BeefStew
#Mechadongbaka
#getcookin'
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.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
????????Please LIKE, SHARE and SUBSCRIBE! Thank you!
????MY VLOG CHANNEL
????FOLLOW ME ON INSTAGRAM ????????
AND HASH TAG Simply Mama Cooks
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
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
HOW TO MAKE BEEF STEW
Beef Stew Recipe
The Best Beef Stew Ever
Pressure Cooker Beef Stew
You NEED to try my Black Pepper Beef Stew - super tender beef!
#shorts #beef #instantpot #easyrecipes
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.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- 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.
--
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.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#beefstew #beef #stew
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
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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.
????????Please LIKE, SHARE, and SUBSCRIBE! Thank you!
???????? NEW *Facebook*
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
Easy Beef Stew Recipe
There’s something about a hearty beef stew that’s just so comforting and perfect for the cold months of winter. This French-inspired easy beef stew recipe has lots of herbs and a dash or lemon juice to brighten the rich flavors up.
Full Recipe:
SOME TIPS AND POINTERS
If you have the time, this stew is great to make a day ahead. Not only do the flavors intensify, but it also allows you to skim some fat off the top, if you’re into that. But it’s totally not necessary. Be sure to serve with lots of crusty bread to sop up all the juices.
Adding beans, rice or pasta will make this soup even more filling and stretch the portions out.
I suggest serving with some nice crusty French bread to sop all that broth up.
If you don’t have a Dutch oven just use an oven-safe pot.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: