The Best Beef Stew Food

BEST EVER BEEF STEW

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.

THE BEST IRISH BEEF STEW

Steps:

• In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides. Remove from pot and set aside.In same stock pot over medium high heat add bacon and brown, stirring frequently. Add in onions, garlic, and flour, stir to combine and cook for one minute.Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef. Bring to a boil, then turn down to simmer COVERED for 2 hours.Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.Remove bay leaves and garnish with fresh parsley and thyme. Season with garlic salt and pepper if desired. Serve warm.

ULTIMATE BEEF STEW

Steps:

• Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that 'sweat' that it generates in the fridge.
• Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stirring all the time. When done stir in the flour and mix. Add the water, stock cubes, red wine and tomato purée. Mix and make sure everything is dissolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire Sauce.
• Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
• crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a small orange). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the 'low' setting.
• Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

THE BEST BEEF STEW EVER

Steps:

• Heat oil and brown meat well.
• Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce.
• Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step.
• Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well.
• Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes.
• Taste for salt and pepper and garnish with the green herbs.
• **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it.
• **Tip for Russet Potatoes**.
• 1/3 c water.
• 1 T. sea salt.
• Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW!

OLD FASHIONED BEEF STEW

Steps:

• *See the pictured tutorial for more info on the tips to creating the best beef stew.
• Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
• Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
• Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
• Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
• Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
• Serve hot sprinkled with a little chopped fresh parsley.

BEST EVER SLOW COOKER BEEF STEW

Steps:

• Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic.
• Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt and pepper. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender.
• An hour before serving, take out 1 cup of the beef stew and whisk with 1/4 cup flour. Stir into the stew along with the frozen peas.
• Let the stew thicken and then serve with fresh chopped parsley on top.

THE BEST INSTANT POT BEEF STEW

Steps:

• Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
• In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the garlic and saute another 2 minutes until fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. ( add red wine now as well if desired).
• Pour a small amount of the broth mixture into the bottom of the Instant Pot and deglaze by scraping the browned bits off of the bottom of the pot. Pour more broth in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add in the rest of the ingredients and then stir until combined. Use the high-pressure button and cook for 35 minutes.
• Let the pot naturally release for 10 minutes then remove the lid according to the manufacturer's instructions.
• Stir and serve.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

THE BEST BEEF STEW

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.