Cooking School Essentials Beef Stew Tips Tricks Food
OLD-FASHIONED BEEF STEW
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. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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HOW TO MAKE BEEF STEW - ALLRECIPES
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- Start With the Right Cut of Beef. To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest.
- Brown the Beef. Once you've cut up your beef into bite-size cubes (about 1 to 1½ inches), you're going to amplify the flavor two ways: Season the meat and brown it.
- Add the Aromatics. After you remove the last batch of browned meat, you can use the fat that's left behind to sauté onions and garlic if you're using them in your recipe.
- Deglaze the Pan. After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food.
- Add Liquid and Seasonings. Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for. If you're braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer.
HOW TO MAKE STEWED MEAT SUPER TENDER AND OTHER TIPS
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- Using the wrong cut of meat. Beef is beef, right? Wrong! Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts.
- Not searing the meat. Whatever you do, don’t just add raw meat to broth and expect it to make stew. Also, when browning, don’t stop at lightly browning the cubes.
- Adding the vegetables too soon. Vegetables cook a lot quicker than beef, so there’s no reason to add them to the pot at the same time. Add them too soon, and you’ll be left with mushy (and unappetizing) veggies.
- Not cooking the stew long enough. The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you’ll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
- Serving your stew solo. Don’t make your stew stand alone. Without bread or noodles how will you mop up the bottom of the bowl? Follow this tip: Serve stew along with egg noodles, polenta, or a thick-cut baguette.
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