What Should I Do to Cook Beef Stew Meat

Diet Facts (per serving)
625	Calories
31g	Fatty
34g	Carbs
47g	Poly peptide

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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	625
% Daily Value*
Total Fatty 31g	xl%
Saturated Fat 11g	56%
Cholesterol 141mg	47%
Sodium 886mg	39%
Total Carbohydrate 34g	12%
Dietary Fiber 4g	xv%
Total Sugars 4g
Protein 47g
Vitamin C 13mg	65%
Calcium 81mg	half-dozen%
Iron 6mg	32%
Potassium 1344mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a solar day is used for general diet advice.

(Nutrition data is calculated using an ingredient database and should be considered an estimate.)

This is a basic beef stew that's a favorite winter meal. This hearty dish is easy, delicious, and cheap to brand. While at that place are hundreds of variations of traditional beef stew, it's hard to amend on this version's savory and comforting goodness.

For even amend flavor, make this dish the day before you plan to serve information technology and reheat for a one-pot meal. For a feast, serve alongside crusty bread or rolls. Beef stew makes succulent leftovers, and you can double this recipe if you take a large enough pot.

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"This stew was excellent, with rich beefiness flavour. I'd recommend sprinkling the beef lightly with table salt and pepper, then seasoning more every bit needed before serving. If your beef broth contains salt, you might non need much more salt. The recipe made near 12 cups of stew, and it was fantastic with crusty French bread." —Diana Rattray

• three tablespoons vegetable oil

• 3 pounds boneless chuck roast (cut into 2-inch pieces)

• 1 to ii teaspoons salt (or to taste)

• 1 teaspoon freshly basis black pepper (or to sense of taste)

• two medium yellowish onions (cut into one-inch chunks)

• 1/iv loving cup all-purpose flour

• iii cloves garlic (minced)

• 1 cup blood-red vino

• 1/ii teaspoon dried thyme

• i/ii teaspoon dried rosemary

• 1 medium dried bay leaf

• 3 cups beefiness broth (low-sodium)

• 3 big russet potatoes (peeled and cutting into eighths)

• 2 stalks celery (cut into ane-inch slices)

• 4 medium carrots (peeled and cut into i-inch slices)

• one tablespoon chopped fresh parsley, garnish

1. Gather the ingredients.

   The Spruce / Diana Chistruga

2. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).

   The Spruce / Diana Chistruga

3. When it begins to fume slightly, add the beef and brownish on all sides. Practice so in batches if necessary. Add the salt and pepper as the beefiness browns.

   The Bandbox / Diana Chistruga

4. Once browned, remove the beefiness with a slotted spoon or tongs and set aside.

   The Bandbox / Diana Chistruga

5. Add the onions and sauté for about 5 minutes, until softened.

   The Spruce / Diana Chistruga

6. Reduce estrus to medium-depression and add the flour. Cook for ii minutes stirring often. Add the garlic and melt for ane minute.

   The Bandbox / Diana Chistruga

7. Add together wine and deglaze the pan, scraping any brownish bits stuck to the lesser of the pan. The flour volition start to thicken the wine equally information technology comes to a simmer.

   The Spruce / Diana Chistruga

8. Simmer the vino for 5 minutes so add the beef, thyme, rosemary, and bay leaf. Tiptop with the broth. Bring back to a gentle simmer, cover, and cook on very depression for about 1 hour.

   The Spruce / Diana Chistruga

9. Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.

   The Spruce / Diana Chistruga

10. Plough off the heat and let sit for fifteen minutes before serving. Garnish with the fresh parsley if desired.

    The Spruce / Diana Chistruga

How to Shop and Freeze

• Beef stew volition keep for 3 or four days in an closed container in the fridge. Reheat on the stovetop or microwave for a delicious, quick meal.
• To freeze beefiness stew, add it to an airtight freezer-safe container or heavy-duty zip-tiptop bag, leaving well-nigh an inch of headroom. Freeze for upwards to a month. Defrost in the fridge before reheating.

Tips

• The stew includes some flour, merely If you'd like to thicken it more, brand a slurry using 1 or 2 tablespoons of flour and merely enough water to make a thin paste. Add to the stew and simmer until thickened.
• If the stew is too thick or you would like more liquids, add extra beef broth.
• Make sure the beef is very tender before you add the potatoes, carrots, and celery.
• Always reheat leftovers to at least 165 F, the minimum rubber temperature for leftover food.

Recipe Variations

• To add together more than flavor to beef stew, try adding a tablespoon or ii of lycopersicon esculentum paste after deglazing the pan. You can also add a splash of blood-red wine vinegar later on cooking or more dried herbs.
• Feel free to use your favorite wintertime vegetables like parsnips and rutabaga.
• Thawed frozen peas or cut green beans may be added a few minutes earlier the stew is fix.

How Do You lot Brand Stew Meat Tender?

The primal to tender stew meat is low and deadening cooking in liquid. For beef stew, make sure the meat is becoming nice and tender before adding the vegetables.

Should I Brownish Stew Meat First?

Browning or searing stew meat before cooking low and slow adds tons of meaty flavor to a dish like beef stew. One time liquid is added, deglazing the pan retrieves any flavorful stuck bits from the bottom and makes for a tasty sauce. The crusty caramelization on the beef adds texture to the dish as well.

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I don't like this at all. It'south non the worst. Certain, this volition do. I'one thousand a fan—would recommend. Amazing! I love it! Cheers for your rating!

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Source: https://www.thespruceeats.com/old-fashioned-beef-stew-recipe-101187

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