How To make Hearty Stovetop Beef Stew
1/2 cup flour
2 teaspoons salt
4 lbs. boneless beef chuck, well-trimmed, cut int -- 1
1/4-inch cubes 1/4 cup vegetable oil
5 cups beef broth
1 cup dry red wine or water
3 tablespoons tomato paste
2 teaspoons garlic
minced
2 bay leaves (each about 1 1/2" long)
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 1/4 lbs. carrots, peeled & cut crosswise :
1 1/4-inch chunks
1 1/4 lb. small white turnips, trimmed & cut into 1" thick
wedges 1 lb. medium fresh mushrooms :
quartered
1 bag-16 ozs. frozen cut green beans
1 bag-16 ozs. frozen small whole onions
Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6 quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Add and brown beef in 2 or 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot. Return browned meat to pot; stir in remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots and turnips. Simmer covered for 45 minutes or until carrots are almost tender. Stir in remaining ingredients. Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Cool completely. Pack, label and freeze up to 3 months. For thicker gravy, mix 3 tablespoons flour and 1/4 cup water. Stir into stew and cook over medium heat about 5 minutes until thickened, stirring constantly.
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Easy Beef Stew - How to Make The Easiest Way
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
Want to make this? Here is the recipe! -
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Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
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Beef Stew Recipe
4 tbsp oil
5 lb chuck roast
1/2 bag baby carrots or 2 large sliced
2 tomatoes diced
5 garlic cloves minced
salt to taste
ground black pepper to taste
4 tbsp tomato paste
8 oz portabella mushroom
6 tbsp all-purpose flour
4 sprigs thyme
3 bay leaves
3 tbsp chicken bouillon
3 cups white or red wine
3 cups beef broth
2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil.
Season the meat with salt and pepper on all sides.
Add the meat to the pot and brown on all sides.
Add beef to a plate and reserve for later.
Add diced tomatoes and tomato paste and cook for about 5-7 minutes.
Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened.
Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine.
Bring to a boil, remove from the stovetop, and place into the preheated oven.
Cook for about 2-3 hours or until the meat is tender.
During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
Stovetop Beef Stew
This is my easy beef stew recipe, cooked on the stovetop. This is so god served over rice or mashed potatoes!
BEEF STEW is perfect on a cold day | Oven Beef Stew Recipe In One Pot
The weather is getting colder and it's the perfect time for a hearty beef stew. Today I am making a classic French beef stew braised in the oven. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate cold-weather comfort food. This recipe is simple and delicious!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender
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This holiday season is all about comfort try me delicious Creamy Beef Stew Recipe!
Cooking With Tammy Seasoning:
Creamy Stew Beef Recipe
5-6 lbs beef chuck
oil
salt to taste
pepper to taste
onion powder
garlic powder
paprika
all purpose chicken seasoning (Cooking W/ Tammy brand preferred)
2 celery stalks diced
1 medium onion diced
5 garlic cloves minced
1/4 cup all purpose flour
1/4 - 1/2 cup red wine
6 cups beef broth
10.5 oz can Campbell mushroom condensed soup
1 pack onion soup mix
2 sprigs fresh thyme or 1 tsp dried
1 sprig fresh rosemary or 1 tsp dried
2 Bay leaves
8 small red potatoes
3 carrots
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