THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BASIC BEEF STEW
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
Provided by PanNan
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven heat oil over medium heat.
- Add meat; brown well.
- Add onion and garlic; saute until transparent.
- Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
- Add bay leaves, thyme, salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 45 minutes.
- Add carrots, potatoes and peas.
- Cover and cook 30 minutes on medium low or until vegetables are tender.
- Add corn starch slurry if sauce is too watery.
- Bring stew to a boil, stirring constantly.
- Boil 1 minute.
- Add Maggi seasoning and serve with crusty rolls.
- **Note-Time can be reduced if cooking in a pressure cooker.
- However, please check your pressure cooker instruction booklet for proper times.
- Each pressure cooker is different.
- Mine reduces time by 1/3.
- Some others reduce cooking time by 2/3.
Nutrition Facts : Calories 439.6, Fat 16.4, SaturatedFat 4.2, Cholesterol 96.8, Sodium 823.3, Carbohydrate 36.3, Fiber 7.5, Sugar 9, Protein 38.9
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
BEEF 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.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. 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. 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.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. 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.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. 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. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
OLD-FASHIONED BEEF STEW
Steps:
- Gather the ingredients.
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
- When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon or tongs and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g
EASY STOVETOP BEEF STEW
Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!
Provided by Sara Garska
Categories Main Course
Time 2h30m
Number Of Ingredients 10
Steps:
- Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
- Allow meat and cornstarch mix to sit on the counter for an hour.
- Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
- Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
- Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
- Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
- Add the chopped garlic to the pot and stir for one minute.
- Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
- Bring the meat mixture to a low simmer, cover, and cook for an hour.
- At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
- Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
- In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
- Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 412 kcal, Carbohydrate 32 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1166 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)
This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!
Provided by Christine Rooney
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Mince 6 cloves of garlic and 1 large onion (white or yellow).
- Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
- Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
- Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
- Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
- Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
- Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
- Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
- Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.
Nutrition Facts : Calories 612 kcal, ServingSize 2 cups, Carbohydrate 41 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 130 mg, Sodium 1027 mg, Fiber 6 g, Sugar 7 g
DO'S BEEF STEW
Another family favorite by DH's aunt. I have varied the original to make it gluten free so that I can serve it to a dear friend. If you use more of any of the main ingredients, you should consider making more sauce.
Provided by WiGal
Categories Stew
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Dredge beef in flour and brown in oil-reserve drippings.
- Put into a 2 quart casserole--the meat, onions, potatoes, carrots, and peas.
- Add the other ingredients to drippings, bring to a boil, pour over beef/vegetables, and stir-try to get the beef so that it not at the top.
- Cover.
- Bake for two and a half hours.
Nutrition Facts : Calories 1504.7, Fat 128.2, SaturatedFat 51.3, Cholesterol 168.6, Sodium 1284.9, Carbohydrate 66.2, Fiber 9.4, Sugar 16.9, Protein 22.5
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
PRESSURE COOKED BEEF STEW IN THE NINJA FOODI
Steps:
- Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss ½ of the beef cubes in the flour mixture. Reserve the remaining flour.
- Add the olive oil to the inner pot of the Ninja Foodi and turn the sear/saute on high. When the oil is very hot, add the floured and unfloured beef cubes and brown them on all sides. This takes about 10 minutes or so.
- Mince the garlic and cut one onion into large chunks and add them to the pot.
- Deglaze the pot with the wine and scrape the bottom with a non-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The wine will thicken.
- Add in 2 cups of the beef broth (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure lid on and turn the black valve to seal. Pressure cook on high for 20 minutes. When the time is up, immediately release the pressure.
- While the beef is pressure cooking, cut up the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.
- When the pressure has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When done, immediately release the pressure.
- *** follow this order exactly and use a canning jar with a metal lid, you must cool down the hot liquid BEFORE adding the flour*** Remove about 1 -1½ cups of the broth from the inner pot and place in canning jar or other container with a lid. Add remaining ½ beef broth (that is cold or room temp) and then add the flour on top. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.
- Serve and Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Carbohydrate 20 g, Protein 21 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 63 mg, Sodium 613 mg, Fiber 3 g, Sugar 4 g
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- In a large sauce pan on medium high heat, add 1 tsp (5 mL) of the vegetable oil and then add in the onions once hot and cook for 3-5 minutes or until soft. Add carrots, celery and garlic cook for 3-5 minutes longer, and then remove from pan.
- Place pan back on heat and add remaining oil, when hot add in the beef, stir to avoid sticking. When beef is lightly browned on all sides, reduce the heat to low and add in the flour. Combine and cook until flower turns light brown (approx. 2-3 min.) add tomato paste and cook for an additional 2 minutes.
- Increase heat to medium-high and add the wine, stir frequently to avoid lumps. As the mixture comes to a boil slowly add beef broth and return to a boil. Add potatoes, onion, carrot, celery and garlic and return to a boil. Reduce heat and simmer for 1 hr. 30 min. or until beef is tender and potatoes are cooked.
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- Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered.
- Transfer to a plate and leave to one side.While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole.
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- Season the meat with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the vegetable oil until it is shimmering. Add half of the beef and cook over moderately high heat until the meat is browned all over, about 12 minutes. Transfer the meat to a large, shallow bowl. Repeat with the remaining vegetable oil and meat.
- Add the garlic and onion to the casserole and cook over low heat, stirring occasionally, until softened, about 8 minutes. Return the meat and any accumulated juices to the casserole. Add the wine and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the thyme, tomatoes, carrots, bay leaf, spice bag and stock and bring to a boil. Cover partially and simmer over low heat until the meat is tender, about 1 1/2 hours. Let cool, then refrigerate overnight.
- Cover the stew and rewarm it over low heat. Meanwhile, melt the butter in a large skillet. Add the quartered mushrooms, season with salt and pepper and cook over moderately low heat until they release their liquid, about 6 minutes. Pour 2 tablespoons of the liquid into a small bowl and let cool. Cook the mushrooms over moderate heat, stirring occasionally, until they are browned, about 6 minutes longer. Add the mushrooms to the stew.
- Return the large skillet to moderate heat. Add the water and turnips and season with salt. Cover the skillet and cook the turnips over moderate heat until they are just fork-tender, about 5 minutes. Add the turnips to the stew. Discard the thyme sprigs, bay leaf and the spice bag.
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Ratings 13Calories 612 per servingCategory Slow Cooker
- In a large bowl, combine flour, salt, paprika, pepper, and garlic powder. Add beef and toss, coating all sides of beef with flour mixture.
- In a large pot or skillet, heat oil over medium-high heat. Add floured meat to pan in a single layer (you will have to do this in batches, don’t overcrowd) and brown on all sides. Add more oil if needed. Remove from pan and place in slow cooker when browned. Repeat until all the meat is browned. The meat won’t be fully cooked, just browned.
- Add carrots, celery, and onion to skillet and cook, stirring, for 7-8 minutes or until onions are translucent. Add tomato paste, stirring to combine. Add red wine and scrape the bottom of the pan to loosen all the brown bits. Cook for 3-4 minutes or until wine starts to reduce. Add to beef in slow cooker.
- Add potatoes, broth, and tomatoes to slow cooker. Add rosemary, thyme, and bay leaf (you’ll remove stems and the bay leaf later). Stir to combine.
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Estimated Reading Time 6 mins
- 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.
- Add Potatoes and Carrots. While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
- Finishing Touches. When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.
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- Peel the potatoes and cut into small pieces. Chop up the two celery sticks. Peel carrots and chop into small pieces. The size of the pieces should be bite-size, but the veggies should soften additionally during the cooking, so don’t worry if your pieces are a bit chunky.
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