Beef Stew
Slow cooking on low heat promises a rich and tender result!
このレシピの生い立ち
We love taters and add extra whenever we can This time I got a good deal for stew meat, so decided to make a tasty stew!
Beef Stew
Slow cooking on low heat promises a rich and tender result!
このレシピの生い立ち
We love taters and add extra whenever we can This time I got a good deal for stew meat, so decided to make a tasty stew!
アプリでひらく作り方
- 1
Gather all the ingredients.
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- 2
Position a rack in the second to lowest section of the oven.
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- 3
Preheat the oven to 325 F.
- 4
Place the meat in a bowl. Season with salt and pepper.
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- 5
Oil in a Dutch oven (US 5 1/2qt) over medium high heat.
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- 6
Sear the beef until browned on all sides.
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- 7
NOTE: Do not crowd the meat to sear properly.
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- 8
Remove the meat from the Dutch oven and set aside.
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- 9
Lower the heat to medium and add onions/garlic/vinegar.
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- 10
Cook/stir until onions are softened and remove brown bits.
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- 11
Add tomato paste and stir for 1 minute.
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- 12
Add the meat back. Sprinkle the flour and stir to coat it.
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- 13
Add wine, water, bouillon, and sugar.
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- 14
Use wooden spoon to scrape off the brown bits from the pan.
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- 15
Bring to a boil, and add bay leaf, thyme, and rosemary.
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- 16
Cover with the lid. Place in the oven to braise for 2-3 hrs.
- 17
Take the Dutch oven out from the oven.
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- 18
Add celery, carrots, potatoes, and mushrooms.
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- 19
Cover and cook for an hour or until veggies are tender.
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- 20
NOTE: Broth should thicken and meat should be tender.
- 21
Take the pot out from the oven, remove bay leaf/herb sprigs.
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- 22
Taste, adjust with salt and pepper as needed.
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- 23
Serve.
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コツ・ポイント
Use good to drink/inexpensive dry red wine (cabernet sauvignon, merlot, pinot noirm etc) for an intense rich flavor.
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