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Beef Stew Ingredients
Flour: To thicken the stew you can use all purpose or gluten flour. Alternatively a cornstarch slurry can be used well; however I personally prefer using flour
Tomato Paste: Adding tomato paste will provide a flavor to the stew.
Salt and pepper: Make sure to season the stew with salt and pepper according to your taste.
Beef stew meat: To prepare the beef stew meat I recommend using beef for its quality compared to choice or select beef. Begin with a three pound boneless beef chuck roast. Trim off any fat and cut it into one inch cubes; this should yield two and a half pounds of meat.
Potatoes: For the potatoes, peel and dice Yukon gold potatoes into one inch pieces. If you don't have Yukon gold potatoes on hand russet potatoes or red potatoes will work fine.
Carrots:Slice three to four carrots into pieces that are half an inch thick
Celery: Chop three celery ribs, into pieces.
Onion: Cut one onion into half inch chunks.
Mushrooms: Cut four ounces of white button mushrooms, into quarters.
Herbs: Finally add flavor to your stew by including three sprigs of thyme and two bay leaves.
Peas: Enjoy this meal!To incorporate the peas you can add half a cup towards the conclusion of the dish.
How to Make Beef Stew
Broth Preparation; In a blender combine the broth, flour, tomato paste, salt and pepper until you have a mixture.
Browning the Beef; Take a oven and heat it over high heat, on the stove top. Spray some oil. Brown the meat, on all sides, in two batches. Once finished take the beef out of the pot. Keep it aside.
Vegetable Addition; Now add carrots, celery and onions to the pot. Cook them for five minutes. Once done return the meat to the pot along with any juices. Add potatoes, mushrooms, thyme, bay leaves and prepared broth.
Stew Cooking; Cover the pot with a lid. Preheat the oven to a temperature of 375°F (190°C). Place it inside. Let it bake for two and a half hours. After two hours of cooking time has passed check if there is liquid, in the stew. When both meat and vegetables are tender enough to be pierced with a fork remove the Dutch oven from the oven. Discard thyme. Bay leaves from your stew before stirring in peas. Taste your stew at this point. Adjust salt if necessary.
Whats the key, to making a stew?
Choosing the beef; It's crucial to select a high quality cut of beef for your stew. Opting for a chuck roast, which combines marbled meat with connective tissue will yield tender beef chunks when cooked slowly.
Getting that golden brown; Before simmering it in the stew, searing or browning the meat is important as it enhances the flavor through the Maillard reaction. Additionally it adds a color, to the dish.
Layering flavors; To create depth in your stews taste start by browning onions, garlic and vegetables before adding any liquids. Don't forget to incorporate dried or fresh herbs as they contribute complexity to the overall flavor profile.
Here are some tips to create a stew that's incredibly tender?
1. Select the Right Meat; It's important to choose cuts of meat that have a combination of muscle and connective tissue, such, as chuck roast or beef shank. These cuts will break down during the cooking process resulting in meat and a flavorful broth.
2. Brown the Meat; Before you start stewing make sure to brown the meat chunks on all sides in a pan. This step helps develop flavors and ensures that the juices are sealed within the meat.
3. Cook Slowly at Low Heat; To achieve tenderness it's best to simmer the stew at a temperature for an extended period of time. This slow cooking allows the collagen, in the meat to break down gradually without drying it out resulting in succulent beef.
4. Sufficient Liquid; Ensure that there is broth or cooking liquid to cover most of the meat while cooking. This will promote cooking. Prevent any dryness.
By following these techniques you'll be able to create a stew that's exceptionally tender and full of flavor.
Storage and Freezer
This beef stew recipe is great, for planning your meals in advance because it yields a quantity. You can. Keep the leftovers in an airtight container for up to 4 days. Additionally it freezes well allowing you to preserve it for up to 3 months. When you're ready to enjoy it simply thaw it overnight in the refrigerator and reheat on the stove or, in the microwave.
This traditional beef stew is perfect, for a chilly weekend dinner. The combination of beef, carrots, potatoes, onion, celery, peas and mushrooms creates an comforting meal.
