Beef stew. Check Out Top Brands On eBay. Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew.
The end result is a winner, to be sure.
Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew.
If you can't find chuck cubed for stew in your meat department, buy a thick chuck.
You can have Beef stew using 13 ingredients and 3 steps. Here is how you cook it.
Ingredients of Beef stew
- It's 3 of carrots chopped.
- It's 1 of red patatoes chopped.
- You need 3 of celery chopped.
- You need 1 of garlic cloves.
- Prepare can of tomato paste.
- You need cup of red wine.
- It's 2 of bay leaf.
- Prepare 1 of beef stock.
- You need 2 tsp of olive oil.
- Prepare 1 of chopped onion.
- You need 1 of thyme.
- You need 1 of black pepper.
- Prepare 1 of salt.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir up a succulent beef stew on a chilly evening. These meltingly tender beef casseroles and Asian-style spiced one-pots are perfect for casual entertaining. Add beef, a few pieces at a time, and toss to coat.
Beef stew instructions
- Make sure you cook beef first and take out when done but leave juice inside. You will be adding beef back in at the end.
- Add all ingredients together bring to boil and Close and leave on low for 2 1/2 hours add beef in beef at the last 30 minutes..
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This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. 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.