A straightforward, hearty meal that is quite warming is the beef stew. The beauty of this recipe is that it really provides the kick that you can have from it and one that really gives everything you want from a meal for the colder months that is completely easy and soothing as well.
1 tbsp vegetable oil
2 lb. 1-piece cubes of beef chuck stew meat
1 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks of celery, chopped
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp Worcestershire sauce
1 tsp dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
Get a Dutch oven or a pot with a sturdy bottom and medium heat. Working in small batches as necessary, heat the oil, add the beef, and cook it until each side is charred about 10 minutes. Onto the dish with the meat.
Once the vegetables have softened for approximately five minutes, add them and season with salt and pepper. Once the tomato paste has begun to smell and the color of the paste has darkened, add the garlic.
Replace the meat in the Dutch oven, then combine the broth, sauces, and herbs with it. Mix everything thoroughly.
This should be brought to a boil, then simmered for up to 45 minutes, with salt and pepper added.
Add the potatoes and cook for about 15 minutes, or until they are perfectly soft.
Remove the bay leaves and thread the peas in for 2 minutes, or until they are warmed through. Then, top this wonderful combination with parsley after adding additional seasoning and serving it in dishes.
Should I use beef chuck?
Some individuals prefer to use beef chuck in stews, but others could opt for different cuts. The great thing about beef chuck is that the longer you cook it, the softer it becomes. It’s also inexpensive. Sirloin and other cuts can get a little rough, and you can make it even harsher by letting this stew for a while.
Does this require flour?
While many recipes normally call for flour to thicken the sauce, this one does not. In beef stews, this is typically left out because it isn’t necessarily necessary. This is so that the soup’s broth is more silky than excessively thick since the potatoes in the soup provide more starch than would be provided by flour.
Will wine be added to this?
Some people prefer to add wine to this, and it may greatly intensify the stew’s rich flavor. If you don’t have access to it, you don’t really need it even if it’s fantastic for complex flavors. If you don’t have cooking wine, simply use beef stock in its place. Wine for cooking need not be the only option. Regular wine is also excellent and may be stored for months in the refrigerator.
How far in advance can I plan this?
This may be frozen or kept in the refrigerator for approximately a week. Just make sure to wait a little while before putting it in a container that can be sealed.