HOW TO MAKE EASY BEEF STEW
If you are in the mood for some hearty comfort food, then this beef stew that only requires one pot to make is just what you need! This easy-to-prepare supper, which is great for feeding the entire family and is rich with taste, is packed with a variety of vegetables.
This tasty beef stew can be prepared in a flash thanks to the fact that it is cooked entirely in a single pot. Begin with beef stew meat, season it with salt and pepper, and then throw it in flour until it is completely coated. After that, set it aside. Be sure to double the recipe since this dish is perfect for the freezer and can be stored safely for up to three months. The stew should be defrosted in the refrigerator overnight before being reheated on the stove.
When I make stew, I prefer to use stew beef, which can be bought at most grocery stores or butcher shops. Since the stew is prepared at a low heat over a lengthy period, it is well suited for more flavorful and harder types of meat such as chuck. A leaner cut of meat can become chewy and overcooked if it is prepared for too long.
A beef stew is an excellent recipe for dinners that may be prepared in advance. When you have finished making the stew, allow it to fully cool, and then store it in the fridge for up to three days. In fact, you may get a head start on things by chopping the vegetables up to a day before you prepare the stew, which will make the preparation much simpler.
This beef stew is such a rich and warm dish, and it is so perfect for using as a dinner that can be stored in the freezer. I like how simple it is to put together in addition to how filled it is with flavorful ingredients.
THE INGREDIENTS LIST:
Beef stew meat; I used 2 pounds cut into 1’’ pieces.
3 Tbsp.Of all-purpose flour.
1 Tsp.Of salt.
½ Tsp.Of black pepper.
2 tablespoons olive oil.
A roughly chopped onion
3 garlic cloves – minced.
¼ Cup.Of tomato paste.
Cubed potatoes; I used 1 pound.
6 chopped carrots.
Sliced Celery; I used 3 sticks.
2 Tsp.Of dried thyme.
1 Tsp.Of dried basil.
2 bay leaves.
4 Cup.Of vegetable/beef broth.
Fresh parsley.
PREPARATION:
1st Step
In a large bowl, season the meat with salt and pepper before cooking. After sprinkling the flour on top, mix it in well by giving it a good toss.
2nd Step
Warm the olive oil in a Dutch oven or other big pot by heating it over medium heat. Around five to seven minutes should be spent browning the steak on both sides while stirring it periodically.
3rd Step
Sauté the onions and garlic for approximately two to three minutes, or until the onions are lightly browned and the garlic is aromatic.
4th Step
After adding the tomato paste, continue to simmer the mixture for one to two minutes more with the onions and garlic.
5th Step
Together with the broth, add the potatoes, carrots, celery, thyme, and basil; mix to blend, scraping the bottom of the saucepan to remove any brown pieces; then set aside.
6th Step
Turn the heat down to low, cover, and cook the meat for sixty to ninety minutes, until it is soft. Take out the bay leaves, sprinkle on some fresh parsley, and serve the dish warm.
No Responses Yet