Delicious & Hearty BEEF STEW Recipe | Homestyle BEEF & ROOT VEGETABLES STEW. Recipe by Always Yummy!
This hearty and delicious beef stew is simmered with potatoes and carrots in a special sauce to get an exquisite taste and a mouthwatering smell. Stew is perfect for a family dinner or a festive table. Those tender chunks of braised meat with vegetables and a sauce from beef broth will please even the most demanding gourmets! Feel free to replace veggies with any you like. And remember to serve your stew with crunchy toasted bread.
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✅Ingredients
• beef – 2,2 lb | 1 kg
• potato (preferably red) – 1,3 lb | 600 g
• carrot – 14 oz | 400 g
• onion – 6 oz | 170 g
• 4 garlic cloves
• all-purpose flour – 3 tbsp
• tomato paste – 2 oz | 60 g
• dry red wine – 7 fl oz | 200 ml
• beef broth – 3 fl oz | 700 ml
• worcestershire sauce – 1 tbsp
• fresh thyme – 1 tbsp
• dried rosemary – 2 tsp
• 2 bay leaves
• balsamic vinegar of Modena – 1 tbsp
• fresh parsley – 2 tbsp
• vegetable oil – 3 tbsp
• salt – 2 tbsp
✅ You will need
cast iron stockpot (volume - 5 qt | 5 l or more)
carving board
bowl
???? Preparation
1. Cut the beef into medium-sized pieces and wipe them with paper towels.
2. Cut the carrots and potatoes into large pieces, chop up garlic and onion.
3. Preheat a stockpot over high heat, add 2 tbsp of oil and fry half of the chopped beef for 4-5 minutes, flipping the pieces until golden brown. Repeat with the other half of beef chunks.
4. Place the fried meat into a bowl.
5. Add 1 tbsp of oil and the chopped onions to the stockpot and fry them over medium heat for 4-5 minutes until golden.
6. Add the garlic and fry over medium heat for 30 seconds.
7. Add flour and tomato paste, fry over low heat for 1 minute.
8. Pour red wine into the stockpot, cook for 1-2 minutes, stirring continuously.
9. Add the fried beef, thyme, rosemary, a bay leaf, beef broth, worcestershire sauce and mix, bring to a boil, cover with a lid and simmer over low heat for 1 h 30 m
10. Then add the potatoes and carrots, salt, stir and simmer over low heat for another hour.
11. Turn off the stove, add balsamic vinegar to the stockpot and stir, cover with a lid and leave for 10 minutes.
12. Serve beef and vegetable stew hot with chopped parsley sprinkled over.
Easy to make Hearty Beef Stew Recipe - cook this classic beef stew for breakfast, lunch, and dinner
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iNGREDIENTS:
* 2 pounds stew beef
* 1/2 tsp seasoned salt
* 1/2 tsp crushed black pepper
* 1 tbsp all-purpose flour
* 1 tbsp ghee. Sub with same amount oil/fat of choice
* 1/2 cup each chopped onion, celery, carrots
* 1/4 cup tomato sauce
* 1 chopped jalapeno
* 3 cloves garlic minced
* 1/4 tsp smoked paprika
* 2 cups chopped/sliced white mushrooms
* 1/4 tsp salt and crushed black pepper (adjust to taste)
* 1 sprig of thyme/ 1/2 tsp dry thyme
* 2 cups beef broth
* 1 small bay leaf
* 1 tsp Worcestershire sauce
* Vegetable - halved miniature gold potatoes, 1-2 carrot cut into bite sizes
* garnish with a sprinkle of freshly chopped flat-leaf parsley.
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Beef stew recipe | South African YouTuber
Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below ????
- 1kg beef stew
- Oil for frying
- One onion, chopped
- Half of a green pepper, chopped
- 2 carrots, chopped
- 2 tbsp crushed garlic
- 1 tbsp dried thyme
- 1 tsp steak and chops spice and 1 tsp barbercue spice
- 50g tomato paste
- 2 beef stock cubes
- black pepper n salt for taste
Enjoy!!!
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Easy Beef Stew - How to Make The Easiest Way
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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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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????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.
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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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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
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