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Recipe for a meat and vegetable stew.

 

There is nothing like the warm and comforting feeling of traditional Beef Stew. Delicious pieces of beef are very tender and flavorful, mixed with vegetables in a tasty broth as they cook together.

 

Beef is naturally moist and gives a lot of taste to dishes like our Chili Recipe and Meatloaf. If you cook it slowly over low heat, it will become very tender and satisfying. All you need to serve with this is some soft dinner rolls, and it becomes a meal that only requires one pot.

 

The Greatest Beef Stew Recipe

Beef stew is a thick soup made with beef, potatoes, carrots, and onions in a tasty broth made with wine and tomatoes. This delicious beef stew is just as tasty as the well-known beef bourguignon and lamb stew. We enjoy beef stew a lot, so we also have a recipe for making it in a slow cooker.

 

 

What is the key to making a delicious stew? When the stew is cooked slowly, the beef becomes very tender and flavorful. We also enjoy adding mushrooms and bacon to give this beef stew a delicious taste that we think is the best we’ve ever had.

 

Ingredients:

 

List of items needed to prepare a dish.

 

6 ounces of bacon, cut into thin strips.

2 tablespoons of olive oil, for cooking.

2 pounds of beef stew meat, or beef chuck cut into 1-inch pieces.

2 and a half teaspoons of sea salt, or as much as you prefer, divided.

1 and a half teaspoons of freshly ground black pepper, divided.

1/4 cup of regular flour

2 cups of quality red wine

1 pound of mushrooms, cut into thick slices.

Cut 4 carrots into pieces that are 1/2 inch thick after peeling them.

1 medium onion, chopped

4 pieces of garlic, finely chopped

1 tablespoon of tomato paste

4 cups of beef broth with low sodium, or beef stock

2 leaves from the bay tree

Half a teaspoon of dried thyme.

1 pound of small potatoes, new potatoes, or fingerling potatoes, cut in half or in quarters.

 

Guidelines

 

In a big pot that can go in the oven, cook bacon on medium heat until it turns golden and releases fat. Using a spoon with holes, take out the bacon and put it in a different bowl.

While the bacon is cooking, put the beef in a big bowl and add 1 1/2 teaspoons of salt and 1 teaspoon of black pepper. Put 1/4 cup of flour on the beef and mix well to cover the beef evenly. Put the beef in two separate batches into the hot bacon fat and cook over medium to high heat until the beef is browned, about 3 minutes on each side. If necessary, include olive oil. Move the cooked beef to the bowl with the bacon.

 

Pour 2 cups of wine into the pot and heat until it boils, stirring to remove any bits stuck to the bottom of the pot. Put sliced mushrooms in the pan and cook over medium heat for around 10 minutes.

 

 

Next, warm a big non-stick pan on medium to high heat and put in 2 tablespoons of olive oil. Put sliced carrots, chopped onion, and 4 minced garlic cloves in a pan and cook for 4 minutes. Add one tablespoon of tomato paste and cook for another minute. Put the vegetables in the pot with the soup.

 

Include 4 cups of beef broth, 2 bay leaves, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Put the beef and bacon back in the pot and then add the potatoes. Mix well and ensure that the potatoes are covered by the liquid. Put the lid on and cook in the oven at 325˚F for 1 hour and 45 minutes.

 

Cooking Tips

To make a healthier stew, you can tip the pot after taking it out of the oven so the liquid gathers on one side, then remove any extra fat.