Beef Stew

Name: Beef Stew
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms beef chuck, cut into 2-inch cubes; 2 liters cold water, or chicken or beef broth, homemade or low-sodium canned; 7 canned whole, peeled tomatoes, lightly crushed; 4 mediums carrots, cut into 2-inch pieces; 2 celery stalks, cut into 2-inch pieces; 79 milliliters all-purpose flour, or to cover; 6 sprigs fresh thyme; 5 cloves garlic, crushed; 4 servings Kosher salt and freshly ground black pepper; 2 mediums onions, cut into 6ths; 6 sprigs parsley; 567 grams red potatoes, quartered; 2 teaspoons red wine vinegar, or to taste; 1 Tbsp tomato paste; 2 Tbsps unsalted butter; 4 servings Vegetable oil, for searing

You can never have too many main course recipes, so give Beef Stew a try. This recipe makes 4 servings with 922 calories, 67g of protein, and 54g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have kosher salt and pepper, wine vinegar, beef broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Heat a large Dutch oven with a tight-fitting lid over medium-high heat.

Equipment you will use

Dutch Oven

Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Frying Pan

Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Ingredients you will need

Beef

Meat

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Pot

Add the onion and cook, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook, stirring, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

Ingredients you will need

Tomato Paste

Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted.

Ingredients you will need

Vegetable

All Purpose Flour

Beef

Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Ingredients you will need

Bay Leaves

Parsley

Broth

Thyme

Water

Meat

Salt

Equipment you will use

Kitchen Twine

Oven

Pot

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle.

Equipment you will use

Ladle

Oven

Pot

Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour.

Ingredients you will need

Vegetable

Potato