How To make My Best Beef Stew
DAY 1:
4 pounds chuck steak (pot roast) -- 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper crushed
2 sprigs thyme, fresh
3 cups onions :
thinly sliced
1 1/2 cups carrot thinly sliced
3 cloves garlic :
peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
DAY 2:
1 tablespoon olive oil for browning meat
4 Italian plum tomatoes :
chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel to cover :
DAY 4slurry:
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock -- cold
DAY 1 Remove surrounding fat from meat and cut into pieces according to its natural muscle separations, trimming as you go, finally cut into 1-1/2" chunks. Toss meat into an enameled or stainless casserole with all DAY 1 items listed above. Cover and refrigerate overnight.
DAY2 Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables and marinade to a medium frying pan and cook over moderate heat until onions are translucent. Meanwhile set a large frying pan over moderately high heat and add the oil. Cook meat in batches until browned being careful not to crowd meat. Return meat to casserole and strew the cooked vegetables and marinade on top along with tomatoes and bay leaves. Discard fat from pan in which meat was browned, deglaze with water, add to casserole. Add beef stock and wine to almost submerge the ingriedients.
DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so that it barely bubbles. It will take about 2-1/2 hours to become fork tender. Cool and refrigerate overnight.
DAY 4 Remove from refigerator and skim fat from the surface and discard. Reheat the stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing on the vegetables which will have disentegrated. Taste sauce for strength and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups. If the sauce seems too liquid you will need to add a slurry or flour and beef stock dribbled with hot sauce. Once you have checked for seasing again, the stew is ready to serve. If you are not serving right away, cool the stew and press pastic wrap on it and refrigerate. Rewarm slowly before serving.
You might finish the stew with two dozen small braised onions, several large spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots, turnips, plus freash peas and green beans, simmering together briefly before serving.
Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.
How To make My Best Beef Stew's Videos
Beef Stew Recipe - Laura Vitale - Laura in the Kitchen Episode 318
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Really Good Beef Stew | Kenji's Cooking Show
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Here's the full beef stew recipe:
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Here's some stew science!
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Why You Shouldn't Cook Your Beef All Day:
Is Stew Really Better the Next Day?:
What's the Best Way to Brown Beef?:
Should You Marinate the Beef First?:
You NEED to try my Black Pepper Beef Stew - super tender beef!
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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! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Best Ever Beef Stew #SHORTS
Slow Cooker Beef Stew - Easy Peasy Great Dinner!
Full Recipe Here ????
INGREDIENTS
2 pounds (907 g) Beef Stew meat , cut into 1-inch pieces
1 (1 medium) onion , chopped
4 cloves (4 cloves) garlic , minced
4 (4 ) carrots , cut into bite sized pieces
1 pound (454 g) potatoes , cut into bite sized pieces
2 stalks (2 stalks) celery , chopped
2 cups (480 ml) beef broth
14 ounces (397 g) tomato sauce (about 1 3/4 cups)
2 Tablespoons (30 ml) Worcestershire sauce (or soy sauce)
1 teaspoon (5 ml) dried herbs (thyme, oregano, basil)
1 Tablespoon (15 ml) sugar
1 teaspoon (5 ml) salt , or to taste
1/2 teaspoon (2.5 ml) black pepper
3 Tablespoons (45 ml) corn starch
3 Tablespoons (45 ml) water
???? Print Full Recipe Here ????
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