Melt In Your Mouth Beef Stew Food

BEEF STEW

Beef Stew image

The simplest and most delicious melt in your mouth braised beef stew ever!

Provided by Dina

Time 2h45m

Number Of Ingredients 17

Ingredients

3 tbsp olive oil
2 lbs chuck beef
1 medium onion
2 garlic cloves
8 oz mushrooms
1/2 tsp thyme
1/2 tsp oregano
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
3 ribs celery
1 lb baby carrots
2 cups baby red potatoes
1 cup red wine
2 cups chicken stock
2 tbsp butter (softened)
2 tbsp flour

Steps:

Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
Add the mushrooms and stir until they become tender.
Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
Pour in the red wine and chicken stock.
Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.

Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MELT-IN-YOUR-MOUTH SHIN STEW

Melt-in-your-mouth shin stew image

When a shin of beef is slow cooked, magic happens - this is simple, warming and delicious

Provided by Jamie Oliver

Categories Mains Cook with Jamie Beef Dinner Party Sunday lunch British Stew

Time 3h25m

Yield 4

Number Of Ingredients 15

Ingredients

olive oil
2 red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks celery, trimmed and roughly chopped
4 cloves garlic, unpeeled
a few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
1 kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces
sea salt
freshly ground black pepper
1 tablespoon flour
2 x 400 g good-quality tinned plum tomatoes
⅔ bottle Chianti

Steps:

Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

Nutrition Facts : Calories 734 calories, Fat 13.1 g fat, SaturatedFat 3.8 g saturated fat, Protein 41.0 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 10.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre