My beef stew. Cook beef stew in a slow cooker for really tender meat. Add a splash of oil to a large casserole pan and place it over a medium heat. Beef stew recipes There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew.
Sprinkle over the flour and cook for. Add the beef and onions, the rest of the stock and the stout, season, and add the herbs. Layer the ingredients in a oven proof pot starting with the grated swede, then carrots, potatoes and corned beef (this doesn't really affect the dish as it all gets stirred together, this is just the way my mum did it). You can have My beef stew using 16 ingredients and 4 steps. Here is how you achieve that.
Ingredients of My beef stew
- It’s 3 lbs of stewing beef (or boneless beef chuck in 1 1/2 pcs.
- It’s 3 tsp of salt, divided.
- It’s 2 tsp of ground pepper.
- It’s 1/2 cup of all-purpose flour.
- Prepare of Approx 4 tbsp extra virgin olive oil (may need a bit more).
- It’s 3 cloves of garlic finely chopped.
- It’s 3 of finely chopped sun dried tomatoes.
- It’s 1 of large onion, halved and sliced (I used Spanish onion).
- It’s 1 1/2 lbs of yellow potatoes cut into 1 1/2 inch pieces.
- Prepare 1 pound of carrots, cut into 2 inch pieces.
- It’s 3/4 cup of red wine.
- Prepare 1 1/2 cups of beef broth.
- You need 2 tbsp of worchester sauce.
- It’s 1 can of tomato paste (6 ozs).
- Prepare 1 tsp of dried thyme.
- You need 1 of large bay leaf or two small.
Braising the Beef In Water Stew is basically meat braised in liquid, along with other ingredients—typically potatoes, carrots, onions, and possibly some sort of tomato. The tomato can be tomato paste, diced tomatoes, or even whole canned tomatoes that you break up with a spoon while it cooks. But no one said that the main liquid should be water. While the meat is browning, get started on the stew.
My beef stew step by step
- Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well.
- Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done..
- Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker..
- Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!.
Heat about half a cup of olive oil in a large, wide pot or Dutch oven and cook the onions and fennel until soft and translucent. Add the carrots and stir to coat in the oil. If your stew still isn't thick enough, keep adding more of the roux you prepared. If need be, you can just repeat this last step until you've obtained the thickness you want from your stew. Yes, it is possible to overcook a beef stew.