The Best Old-Time Beef Stew Recipe #beef #stew #beefrecipe #dinner #dinnerrecipe

by - 7:53 AM

The Best Old-Time Beef Stew Recipe | This stew is very thick and hearty. So, it's very satisfying and perfect for the chillier months of the year. #beef #stew #beefrecipe #dinner #dinnerrecipe

The Best Old-Time Beef Stew Recipe | This stew is very thick and hearty. So, it's very satisfying and perfect for the chillier months of the year. #beef #stew #beefrecipe #dinner #dinnerrecipe

NOTE: I recommend really taking the time to sear the meat thoroughly. Doing so is the foundation for the rest of the recipe ... a good sear on the beef is needed for that rich depth of flavor that helps make this stew outstanding.

Ingredients:
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
4 cups beef stock/broth {or water with 3 - 4 beef bouillon cubes}
1 onion, peeled and chopped
1 garlic clove, peeled and finely chopped
2 pounds beef stew meat
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
Small pinch/dash ground cloves
3 carrots, peeled and sliced
2 ribs celery, chopped
3 - 4 potatoes, peeled and cut into small chunks
Handful of frozen peas
1 tablespoon cornstarch {if needed/desired for thickening}

Instructions:

  1. First, Sear meat in hot oil in Dutch oven or soup pot. (Do this in batches if needed to not overcrowd the pan.) Add in beef stock/broth (you can add a little more later, if needed), Worcestershire sauce, bay leaf, garlic, onion, salt, sugar, pepper, paprika and ground cloves. 
  2. Cover and simmer on low for 1 1/2 hours. Check occasionally to ensure liquid level remains almost to the top of beef. (Add additional stock or some hot water as needed.)
  3. Remove bay leaf. Check and adjust seasoning.  Add in carrots, celery, potatoes and peas. (Again, if there doesn't seem to be enough liquid, stir in additional water or stock/broth to maintain liquid level just below the level of the beef/vegetables.)
  4. Cover and cook an additional 30 minutes or just until veggies are tender, but not mushy.
  5. To thicken gravy (if desired), mix cornstarch with a bit of cold water until fully dissolved. (It should resemble a loose paste.) With stew liquid at a simmer, stir in the cornstarch slurry. Reduce heat so that stew is slightly bubbling. Cook just a few minutes until broth thickens. 
  6. Serve & enjoy!


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