Creamy Beef Stew Recipe | Best Stew Beef HolidayRecipe Ever
This holiday season is all about comfort try me delicious Creamy Beef Stew Recipe!
Cooking With Tammy Seasoning:
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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Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Beef Stew Recipe Ingredients:
1/4 cup Flour
The Level Up Series B Rub -
½ tsp Black Pepper
½ tsp Garlic Salt
½ tsp Celery Salt
2 ½ lbs. Chuck Roast
3 - 6 tbsp Olive Oil
3 Tbsp cold butter, separated
2 cups Yellow Onion, diced
4 Garlic Cloves, minced
1 cup Cabernet Sauvignon
4 cups Beef Broth
2 tsp better than bouillon
2 tbsp Worcestershire Sauce
3 tbsp Tomato Paste
5 medium sized Carrots, cut into ¼ inch cubes
1 lb. Baby Yukon Gold Potatoes, halved or quartered
2 Bay Leaves
1 Rosemary branch
1 cup Frozen Peas
1/2 cup Celery
1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
2 - 3 drops Kitchen Bouquet Browning and Seasoning Sauce
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Easy Beef Stew Recipe On Stove / How To Make Beef Stew on Stovetop / Easy Beef Stew Stovetop Recipe
Hi everyone , This Beef Stew Recipe is packed with flavor Slow cooked on the stovetop juicy tender chunks of beef , delicious with creamy mashed potatoes .
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Please Like Comment and Subscribe , for more delicious recipes like this.
Thanks for watching ,
See ya soon Jay X
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.
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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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-- 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.
--
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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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The ultimate BEEF STEW is a cold-weather, one-pot wonder for dinner!
Beef stew is the BEST hearty and satisfying meal! Chunks of beef chuck roast are seared until golden, then simmered with vegetables and herbs in a rich and savory broth that's complex in flavor but really simple to make. The whole family will love it!
Stews are good for the soul — and this traditional beef stew recipe from my childhood is no exception. It's like another version of my Dad's favorite Irish lamb stew, but with delicious elements of pot roast. The beef chunks are melt-in-your-mouth, the vegetables become tender, and the red wine, tomato-y broth continues to build flavor as it simmers. Plus, my house is filled with the most delicious, savory aroma whenever I make this beef stew. I think you're going to love it as well!
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, potatoes, onion and garlic.
01:47 Season the beef stew meat.
02:33 Sear the beef stew meat, until golden.
03:22 Deglaze the pot with onions, garlic, and vinegar.
03:56 Add the cooked beef chunks back to the pot and stir with flour.
04:45 Pop open a bottle of red wine, then add to the pot with beef broth and herbs. Simmer for an hour.
05:25 Add the carrots, celery, and potatoes. Simmer another 20 to 30 minutes.
05:55 Serve up the beef stew.
06:33 Taste test.
07:47 How to store beef stew leftovers.
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