This Beef Stew Is The Most Comforting Dish | Easy Recipes
This beef and onion stew is the easiest dish to make and the flavours that are created are amazing. You definitely won’t regret making this stew recipe. It’s the perfect warming and comforting dish. Also in this recipe, is the most incredible garlic-infused mashed potato which is the perfect partner. Please enjoy.
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Serves - 4
Ingredients -
1kg (2.2lbs) - Beef Bolar Blade or Chuck, Diced
25g (0.88oz) - Plain (All Purpose) Flour
3 Tbsp (60ml) - Olive Oil
3 - Brown (Yellow) Onions, Quartered
2 - Celery Ribs, Sliced
250g (8.82oz) - Swiss Brown Mushrooms
5 - Garlic Cloves, Sliced
150ml - Red Wine
650ml - Beef Stock
10g (0.35oz) - Thyme, Roughly Chopped
1 Bunch - Baby Carrots, Washed
Seasoning To Taste
Crispy Garlic Mash -
1kg (2.2lbs) - High Starch Potatoes, Peeled
5 - Garlic Cloves, Minced
150g (5.29oz) - Unsalted Butter
150ml - Full Fat Milk
Seasoning To Taste
Crispy Potato Skins -
Notes -
If you can’t consume alcohol, red wine can be substituted with beef stock. Even though the beef stock is already used in the recipe, still use the 150ml to deglaze before adding the rest.
To make the mash extremely smooth, press the mash through a fine sieve into a bowl.
#stewrecipe #beef #beefstewrecipe
Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Beef Stew Recipe Ingredients:
1/4 cup Flour
The Level Up Series B Rub -
½ tsp Black Pepper
½ tsp Garlic Salt
½ tsp Celery Salt
2 ½ lbs. Chuck Roast
3 - 6 tbsp Olive Oil
3 Tbsp cold butter, separated
2 cups Yellow Onion, diced
4 Garlic Cloves, minced
1 cup Cabernet Sauvignon
4 cups Beef Broth
2 tsp better than bouillon
2 tbsp Worcestershire Sauce
3 tbsp Tomato Paste
5 medium sized Carrots, cut into ¼ inch cubes
1 lb. Baby Yukon Gold Potatoes, halved or quartered
2 Bay Leaves
1 Rosemary branch
1 cup Frozen Peas
1/2 cup Celery
1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
2 - 3 drops Kitchen Bouquet Browning and Seasoning Sauce
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Beef w/ Tomato Stew Recipe
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Today we are making beef stew with tomatoes (番茄炖牛腩). This is one of those recipes that you cook once, eat all week. It is time-consuming but the actual prep time is not that much. You cook this on the weekend, then you have it for the whole week. Serve it with rice, noodles, Quinoa. You can even be creative, cook beef and chicken thigh together in the same pot. Then you 2 different meat to eat for the week.
????PRINTABLE RECIPE -
INGREDIENTS
1kg (2.2lb) of beef (You can use brisket, beef chuck, shank, beef short ribs)
1.6 kg (3.5lb) of tomatoes
230 g (0.5 lb) onion
4 cloves Garlic
1 piece aged tangerine peel (Product Link -
3 pieces Bay leaves (Amazon Link -
1 piece of Cinnamon stick (Amazon Link -
2 piece Star anise (Amazon Link -
5 tbsp (3 oz)Tomato paste
2 tbsp Chu Hou paste (Optional) (Amazon Link -
1 tbsp Sugar
2.5 tsp of salt
Cilantro as garnish
INSTRUCTIONS
Make a slight cross mark on the bottom of the tomato by using a sharp little blade. Put the tomatoes in boiling hot water for 30 seconds. Take them out. Peel the skin off. Remove the hard stem. Roughly cut the tomato into big chunks. Set it aside.
Finely dice 1 medium-size onion. Cut 1/2 lb of carrot into big chunks. Cut 1 kg of beef into 1.5 inches cubes. Set aside.
Add 2 tbsp of cooking oil to the cast iron pot. Sear the beef until nice and brown. Take the beef out.
Use the same pot to saute the garlic, onion, star anise, bay leaves, cinnamon stick, and dried orange peel over medium heat. The moisture from the onion will help to deglaze the pot.
When the onion is soft and translucent, add the 5 tbsp of tomato paste and 1.5 tbsp of Chu Hou paste (It is a Cantonese seasoning that we often use to make beef stew. It adds a nice complexity to the dish). If you don’t have it, don’t worry, because it is optional. Or if you don’t mind the dish being a bit spicy, you can use Sichuan Dou Ban Jiang.
Stir to combine the tomato paste and the Chu Hou paste. Toss in the tomato chunks. Remain a little bit of tomato to add at the end. Introduce the beef back into the pot. Stir to combine everything.
Keep the heat at medium-low. Put on the lid. Bring the pot to a boil. Seasoning it with salt and sugar. Be sure to taste and adjust the flavor.
Turn the heat to the lowest and simmer this for 2 hours. Again, you might need to adjust the cooking time depends on what cut you are using.
30 minutes before it is done, add in the carrots chunks. Cover the lid and wait for the carrots to be done.
Before serving, add the remaining tomatoes. Give it a final taste to make sure the flavor is right.
Enjoy!
THE BEST COWBOY STEW RECIPE
Cowboy Stew Recipe below:
6 Slices Bacon (chopped)
1½ Lbs. Lean Ground Beef (85/15)
1 Medium Sweet Onion (diced)
3 Tbsp. Garlic (minced)
1 Tsp. Salt
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Tsp. Chili Powder
2 Cans Rotel Diced Tomatoes with Green Chilies
1 22oz. Cans Bush’s Grillin’ Beans
1 Can Ranch Beans
1 15oz. Can Sweet Corn (drained)
3 Russet Potatoes (peeled and cubed)
2 Cups Beef Broth
2 Tbsp. Parsley (chopped)
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Lamb Stew Recipe
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My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 1 star anise [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 cinnamon stick [Amazon Link:
- 1/2 tbsp of Sichuan peppercorn [Amazon Link:
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
- 3 tbsp of soybean paste (Amazon Link:
(Soybean paste can be replaced by one of these 2 ingredients)
Chu Hou Jiang:
Sichuan Dou ban jiang:
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks
INSTRUCTION
- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.
- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.
- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.
- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.
- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.
- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.
- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.
- serve with rice or noodles. Enjoy!