For beef lovers, this recipe can get you drooling. It is simple to follow and the result is a delicious, hearty stew that will stick to your ribs. Be sure to use a good quality beef for this recipe, as it makes all the difference.
Beef Chunks Vs. Beef Stew Meat
As you may have noticed, many recipes will call for either beef chunks or beef stew meat. So, what is the difference? Beef chunks are usually a bit larger than stew meat and are cut from different parts of the cow. They are also less likely to be as tender as stew meat. For this reason, it is best to use beef chunks that have been well-marbled. This simply means that there is a good amount of fat running through the meat, which will help to keep it moist and flavorful as it cooks.
On the other hand, beef stew meat is usually cut from the chuck of the cow and is already in small, bite-sized pieces. This makes it ideal for stew, as it will cook evenly and be nice and tender.
If you are using beef chunks, you will want to cut them into small, bite-sized pieces before adding them to the pot. If you are using beef stew meat, you can add it to the pot as is.
Be Considerate of Your Cook Time
The cook time for this beef stew recipe will vary depending on the size and type of beef you use. If you are using beef chunks, they will take longer to cook than stew meat. Additionally, if you are using a tougher cut of beef, it will also take longer to cook.
As a general rule of thumb, you should plan on the beef taking at least 1-2 hours to cook. However, it is always best to check the beef periodically to ensure that it is cooked to your liking.
What Kind Of Flour To Use?
When it comes to thickening beef stew, you have a few different options. You can use all-purpose flour, cornstarch, or even tapioca starch.
- All-purpose flour is the most common type of flour used to thicken the beef stew. It is easy to find and relatively inexpensive. Additionally, it does a good job of thickening the stew without changing the flavor too much.
- Cornstarch is another option for thickening beef stew. It is a bit more effective than all-purpose flour, so you may need to use less of it. Additionally, it can give the stew a slightly glossy appearance.
- Tapioca starch is a third option for thickening beef stew. It is derived from the cassava root and is a bit more expensive than all-purpose flour or cornstarch. However, it does an excellent job of thickening the stew and does not change the flavor.
How To Thicken Beef Stew
Once the beef stew has cooked for the desired amount of time, you will need to thicken it. To do this, you will want to create a slurry. A slurry is simply a mixture of water and flour that is used to thicken soups, sauces, and stews.
Tips For Making The Best Beef Stew
Now that you know how to make beef stew, here are a few tips to help you make the best stew possible.
- Use good quality beef. This will make a big difference in the flavor of the stew.
- Be sure to cut the beef into small, bite-sized pieces. This will ensure that it cooks evenly.
- Allow the beef to cook for the full amount of time. This will ensure that it is tender and flavorful.
- Use all-purpose flour, cornstarch, or tapioca starch to thicken the stew. These ingredients will do a good job of thickening the stew without changing the flavor too much.
- Add the vegetables of your choice. This will give the stew a unique flavor and add some additional nutrients.
- Add some fresh herbs for flavor. This will give the stew a nice, fresh flavor.
- Serve the stew with some crusty bread. This will help to soak up all of the delicious flavors.
Beef Stew Recipe
- Large pot
- Dutch Oven
- 1 pound beef chuck cut into small cubes
- 1 tbsp all-purpose flour
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 2 cups beef broth
- 1 onion chopped
- 3 carrots peeled and diced
- 3 celery stalks diced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 pound Yukon gold potatoes peeled and diced
- 1/2 cup frozen peas
- Preheat the oven to 350°F or 175°C.
- In a large bowl, combine the beef, flour, paprika, salt, and pepper. Toss to coat the beef evenly.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
- Add the beef broth, onion, carrots, celery, tomato paste, red wine, bay leaf, thyme, and rosemary. Stir to combine.
- Bring the mixture to a simmer and then cover and bake in the oven for 1-2 hours, or until the beef is very tender.
- Remove the pot from the oven and add the potatoes and peas. Stir to combine.
Serving SuggestionsServe hot with some crusty bread. Enjoy!
Storing SuggestionsLeftovers can be stored in the fridge for 3-4 days or in the freezer for 2-3 months.
It is simple, yet delicious. The beef is cooked until it is tender and the vegetables are full of flavor. This stew is perfect for a cold winter day or any day that you are in the mood for a hearty meal. So, go ahead and give it a try! You will be glad that you did.