Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, beef stew. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Beef, carrots, potatoes, and celery are seasoned with rosemary and parsley in this simple stovetop beef stew recipe. Beef Stew calls for simple ingredients, but it's a stunner! With meltingly tender beef, you'll love the deep flavour of the sauce in this beef stew recipe.
Beef stew is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Beef stew is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook beef stew using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beef stew:
- Prepare 2 tbsp olive oil
- Prepare 2 lbs stewing beef
- Make ready 1 cup chopped onions
- Make ready 1/2 cup peeled, chopped carrots
- Get 1-2 cloves chopped garlic
- Make ready 1 cup red wine
- Make ready 1 tsp chopped rosemary
- Take 2 cups beef stock (or mushroom stock - should be dark stock)
- Make ready 1 cup drained canned tomatoes whole tomatoes
- Make ready 1 bay leaf
- Get 1 cup peeled diced parsnips
- Make ready 1 cup peeled diced turnip or rutabaga
- Get 1 cup peeled diced potatoes
- Get 1 cup mushrooms sliced
- Take Sauce 2 tbsp olive oil 2 tbsp flour
Read on to get all the hot deets on this ultra-comforting stew. Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
Instructions to make Beef stew:
- Preheat the oven to 325 degrees Fahrenheit. Pat the beef dry and season well with salt and pepper. Heat 1 tbsp of oil over medium high heat in the Dutch oven or a heavy skillet.
- Add beef to the Dutch oven or your skillet and cook the meat to Brown it on each side for approximately 4 minutes and set the beef aside in a separate bowl. Reserve any liquid in the skillet or your Dutch oven.
- Reduce the heat to medium-low and add the remaining oil to the pan. Add the onions and carrots and cook until soft. Add the garlic and rosemary cook for another minute. Add the red wine and bring to a boil scraping any brown bits that may be on the bottom of your skillet or your Dutch oven.
- Add your stock, tomatoes and bay leaf and bring it to a boil. Return your reserved meat and any juices to your Dutch oven put the cover on and bake in the oven for an hour and a half.
- At the end of this time add the other chopped veggies, mix and cover. Bake again for another 45 minutes to an hour.
- Remove from oven and separate the meat and veggies from your liquid and put the liquid in a measuring cup you should have about two cups of liquid. Remove your bay leaf.
- To make your sauce, heat your oil in a heavy Skillet over medium heat. Add the flour and cook until the flour turns a nutty brown color for 4 to 5 minutes. Slowly add your reserved liquid and bring it to a boil. Reduce the Heat and simmer for approximately 5 more minutes until the liquid is slightly thickened (you want the liquid to cover the spoon). Toss the sauce with the meat and vegetables that you reserved earlier and season again with salt and pepper if necessary.
An easy beef stew recipe from Jamie magazine, with shallots, tomatoes and Worcestershire sauce. Shallots, vine tomatoes & Worcestershire sauce. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. To make beef stew, start by cutting some beef into bite-sized cubes.
So that is going to wrap it up with this special food beef stew recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
