Beef Stew
5 July, 2024
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Beef stew
Beef stew is a hearty and comforting dish made by simmering chunks of beef with vegetables, herbs, and broth until tender and flavorful. The beef is typically browned first to enhance its flavor, then it's cooked low and slow to achieve a melt-in-your-mouth texture. Common vegetables used in beef stew include potatoes, carrots, onions, and celery, though variations exist based on regional and personal preferences. The broth is often rich and savory, seasoned with herbs like thyme, rosemary, and bay leaves. Beef stew is a versatile dish that can be customized with different ingredients and seasonings, making it a beloved comfort food enjoyed in many cultures around the world.
Ingredients
- 2 pounds beef chuck roast a flavorful and tender cut, cut into 1-inch cubes for even cooking.
- 2 tablespoons of olive oil a healthy fat that adds richness to the dish.
- 1 large onion chopped, providing a sweet and savory base for the stew.
- 2 cloves of garlic minced, adding a pungent and aromatic touch.
- 2 tablespoons of flour used to thicken the stew and create a smooth, velvety texture.
- 1/4 cup of red wine a bold and fruity ingredient that adds depth to the flavor.
- 2 cups of beef broth a flavorful liquid that forms the base of the stew.
- 1 cup of water added to adjust the consistency and prevent the stew from becoming too thick.
- 1 tablespoon of Worcestershire sauce a savory and complex sauce that enhances the overall flavor.
- 1 teaspoon of dried thyme a fragrant herb that adds a subtle earthy note.
- 1 bay leaf a classic aromatic herb that adds a delicate flavor and complexity to the stew.
- 1 pound of carrots peeled and cut into 1-inch pieces, adding a sweet and crunchy texture.
- 1 pound of potatoes peeled and cut into 1-inch cubes, providing a hearty and filling component.
- 1/2 cup of frozen peas a colorful and nutritious addition that brings a pop of sweetness and freshness to the stew.
Instructions
- In a large pot or Dutch oven over medium heat, heat the olive oil. The pot or Dutch oven should be large enough to comfortably hold all of the ingredients and allow for simmering.
- Add the beef cubes to the hot oil and cook, stirring occasionally, until they are browned on all sides. Browning the beef adds depth of flavor and color to the stew.
- Add the chopped onion and minced garlic to the pot and cook until the onion is softened and translucent. The garlic should be fragrant but not burnt.
- Stir in the flour and cook for 1 minute. The flour will help to thicken the stew and create a smooth, velvety texture.
- Add the red wine and cook until it is reduced by half. The red wine will add a rich and fruity flavor to the stew.
- Pour in the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour. The low and slow simmering process allows the flavors to meld and develop.
- After 1 hour, add the peeled and cut carrots and potatoes to the pot. Continue to simmer for 15 minutes, or until the vegetables are tender.
- Finally, add the frozen peas and cook for 5 minutes more. The peas will add a pop of color and sweetness to the stew.
- Serve the beef stew hot, garnished with fresh herbs such as parsley or cilantro. Enjoy a hearty and flavorful meal that is perfect for a chilly day or a comforting dinner with loved ones.
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