Beef Stew

Name: Beef Stew
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 kgs 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; 4 servings Flour for dredging; 6 sprigs fresh thyme; 5 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 2 mediums onions, cut into sixths; 6 sprigs parsley; 454 grams red potatoes, quartered; 1 Tbsp red wine vinegar; 1 Tbsp tomato paste; 2 Tbsps unsalted butter; 4 servings Vegetable oil for searing

Beef Stew might be just the main course you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 892 calories, 66g of protein, and 54g of fat each. Head to the store and pick up tomato paste, beef chuck, butter, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 2 hours and 35 minutes.

Instructions

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Spread flour out on a plate or piece of wax paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan.

Ingredients you will need

Salt And Pepper

Shake

All Purpose Flour

Beef

Equipment you will use

Wax Paper

Frying Pan

Saute 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. Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat.

Ingredients you will need

Butter

Beef

Meat

Cooking Oil

Equipment you will use

Slotted Spoon

Oven

Frying Pan

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. Return the beef to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.

Ingredients you will need

Salt And Pepper

Tomato Paste

Bay Leaves

Parsley

Broth

Thyme

Water

Beef

Meat

Stew

Equipment you will use

Kitchen Twine

Oven

Pot

Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle.

Equipment you will use

Dutch Oven

Ladle

Oven

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

Ingredients you will need

Vegetable

Potato

Tomato

Carrot

Celery

Beef

Stew

Equipment you will use

Stove

Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately. Cook's Note: Beef chuck, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut it into 2-inch cubes.

Ingredients you will need

Salt And Pepper

Vinegar