BEEF STEW RECIPE

You must sear the meat, not merely brown the edges. this can got to be drained batches as a result of the meat cubes ought to sizzle during a hot pan for an honest 5 minutes before nudging them. only the bottoms have a dark crust and are available away simply from the pan are you able to locomote to the opposite sides

Whatever you are doing, please do not stint on the time. meat takes an honest long stretch of cookery before it becomes tender. Cook it low and slow for a minimum of 2 hours

Use chicken broth rather than beef. that's unless you create your own broth (or in my case bone broth)  Cook's Illustrated gave her permission years past. She perpetually found that factory-made broth gave her soups Associate in Nursingd stews an odd tinny flavor

For seasonings Worcester sauce, thyme, and sensible vino. work an honest dark brew for the wine is sometimes a good selection.  Keep the seasonings fairly straightforward.  If you've got cooked the meat well and burned it long enough, an honest stew will extremely stand on its own while not a lot of else

Enjoy!

INGREDIENTS

• 2 ½ pounds good quality beef chuck, cubed into ~ 1 1/2-inch sized pieces
• 1 bottle of good red wine
• 3 whole garlic cloves, smashed
• 3-4 bay leaves
• 2 cups flour (I've used all-purpose, whole wheat pastry, and oat with success)
• kosher salt
• freshly ground black pepper
• olive oil
• 2 yellow onions, chopped
• 1 pound carrots, peeled and cut diagonally into 1 1/2-inch chunks
• ½ pound white mushrooms, stems discarded and halved
• 1 lb small potatoes halved or quartered
• 1 Tbsp minced garlic (~ 3 cloves)
• 2 cups beef stock or broth (I use homemade bone broth)
• 1 branch fresh rosemary (or 2 small branches)
• ½ - 1 cup chopped sun-dried tomatoes
• 2 Tbsp Worcestershire sauce
• 1 10-ounce package frozen peas

INSTRUCTIONS

Marinate the Beef

1. Place the beef in a bowl with red wine, garlic, and bay leaves.
2. Marinate overnight in the refrigerator

Brown the Beef

1. The next day, preheat the oven to 300 deg F
2. In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine
3. Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving the marinade.
4. In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
5. Heat a glug of olive oil in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly (see the notes above)
6. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)
7. Place all the beef in the Dutch oven 

Prep the Veggies

1. In a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoes
2. Cook for 10 minutes over medium heat, stirring occasionally
3. Add the garlic and cook for a couple more minutes

Finish the Soup

1. Place all the vegetables into the Dutch oven over the beef.
2. Add 2 ½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
3. Add the chicken stock, rosemary, sundried tomatoes, Worcestershire sauce, 1 Tbsp salt, and 2 tsp pepper
4. Pour the sauce over the meat and vegetables in the Dutch oven and bring
5. to a simmer over medium heat on top of the stove.
6. Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking
7. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F
8. Before serving, stir in the frozen peas, season to taste, and serve hot

Recipe From : Veggies By Candelight