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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Lamb Stew Recipe
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My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.
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INGREDIENTS
- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 1 star anise [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 cinnamon stick [Amazon Link:
- 1/2 tbsp of Sichuan peppercorn [Amazon Link:
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
- 3 tbsp of soybean paste (Amazon Link:
(Soybean paste can be replaced by one of these 2 ingredients)
Chu Hou Jiang:
Sichuan Dou ban jiang:
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks
INSTRUCTION
- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.
- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.
- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.
- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.
- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.
- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.
- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.
- serve with rice or noodles. Enjoy!
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
**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!
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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Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
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Beef Stew Recipe
4 tbsp oil
5 lb chuck roast
1/2 bag baby carrots or 2 large sliced
2 tomatoes diced
5 garlic cloves minced
salt to taste
ground black pepper to taste
4 tbsp tomato paste
8 oz portabella mushroom
6 tbsp all-purpose flour
4 sprigs thyme
3 bay leaves
3 tbsp chicken bouillon
3 cups white or red wine
3 cups beef broth
2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil.
Season the meat with salt and pepper on all sides.
Add the meat to the pot and brown on all sides.
Add beef to a plate and reserve for later.
Add diced tomatoes and tomato paste and cook for about 5-7 minutes.
Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened.
Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine.
Bring to a boil, remove from the stovetop, and place into the preheated oven.
Cook for about 2-3 hours or until the meat is tender.
During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
This Beef Stew Is The Most Comforting Dish | Easy Recipes
This beef and onion stew is the easiest dish to make and the flavours that are created are amazing. You definitely won’t regret making this stew recipe. It’s the perfect warming and comforting dish. Also in this recipe, is the most incredible garlic-infused mashed potato which is the perfect partner. Please enjoy.
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Serves - 4
Ingredients -
1kg (2.2lbs) - Beef Bolar Blade or Chuck, Diced
25g (0.88oz) - Plain (All Purpose) Flour
3 Tbsp (60ml) - Olive Oil
3 - Brown (Yellow) Onions, Quartered
2 - Celery Ribs, Sliced
250g (8.82oz) - Swiss Brown Mushrooms
5 - Garlic Cloves, Sliced
150ml - Red Wine
650ml - Beef Stock
10g (0.35oz) - Thyme, Roughly Chopped
1 Bunch - Baby Carrots, Washed
Seasoning To Taste
Crispy Garlic Mash -
1kg (2.2lbs) - High Starch Potatoes, Peeled
5 - Garlic Cloves, Minced
150g (5.29oz) - Unsalted Butter
150ml - Full Fat Milk
Seasoning To Taste
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Notes -
If you can’t consume alcohol, red wine can be substituted with beef stock. Even though the beef stock is already used in the recipe, still use the 150ml to deglaze before adding the rest.
To make the mash extremely smooth, press the mash through a fine sieve into a bowl.
#stewrecipe #beef #beefstewrecipe