Making Beef Stew With Pre Cut Beef

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Perfect Beef Stew can be made from scratch in your slow cooker or on your stove top!  This beefiness stew recipe is thick, hearty, and packed full of tender beefiness!

This beef stew is a total classic, perfectly cozy on a chilly night!  I know you'll love how easy this dish is to make.  The best part about this stew is that it'south so thick, beefy, and rich with tons of flavour!  The beefiness cooks down at a slow simmer in your crockpot or on the stove tiptop, depending on your preference!  When it'southward finished, it simply melts in your rima oris!  We practise take a very quick/easy Instant Pot Beef Stew that is 1 of our nigh popular recipes on the web log!  But, this i is the ultimate, from scratch, like grandma made that y'all just can't beat.  When making/testing this one, I have to say it truly doesn't have much longer at all than the instant pot version, and you could make this one in your IP as well if yous wanted!

Making Beef Stew Meat Tender:

Beef stewing meat is generally found at any grocery store/butcher pre-cut into chunks.  Information technology tin come from many unlike cuts of beef, simply most often information technology's going to be a tougher cut of meat similar beef chuck.  If you can't observe pre cubed, y'all tin simply buy a chuck roast and cut it into bite sized pieces.  A tough cut of meat is perfect for beefiness stew!  It has lots of connective tissue that actually melts right into the meat making information technology amazingly moist and tender.  The fundamental to having a super tender beefiness stew, is really to be patient!  On the stove top, this stew needs to simmer for about i ½ hours total.  In the slow cooker, information technology will go for a good 6-8 hours.

Perfect Stew From Scratch:

1. The starting time stride is to cut up your beefiness into seize with teeth sized chunks (if they aren't already), then throw them in a bowl with flour, salt, and pepper and stir to make certain all of your meat is well coated.
2. Yous'll desire to apply a large heavy-bottom pot or dutch oven and heat upwardly 2 Tablespoons of oil to start.  You'll need to brown your beefiness in three batches so that you don't overcrowd your pan.  That way, each piece of meat tin can get a prissy sear on information technology.  This will accept well-nigh three-5 minutes per batch. Make sure to drizzle more oil in the pan if needed between batches. This portion is the "longest" the residual of this recipe is super hands off.
3. Once all of your meat is browned you'll gear up it aside.  Side by side, we use butter and cook our onions and garlic for merely a couple of minutes until softened.  Stir in your tomato paste for about 1 minute to break it up.
4. Then, employ the wine (or broth) to deglaze the pot and become up all of the tasty bits that volition give this stew even more season!  After this, it'due south basically "dump and get" because you lot will add in all of the balance of your ingredients to the pot, or dump everything right into your slow cooker.  Allow everything simmer to perfection!

Beef Stew Tips and Notes:

This recipe calls for cherry wine, and yous can utilise whatever vino that you like best.  I used a Pinot Noir.  Any you do, don't employ the stuff labeled "cooking wine" that yous can discover at the grocery shop by the vinegars.  Information technology does not taste expert!  If you prefer, you tin skip the wine and just apply more than goop, but, the vino adds some really bang-up depth of flavour!  Don't skip the tomato paste in this recipe and don't substitute information technology!  You need this to add flavor to the base of operations.  You lot can often discover tomato plant paste in tubes instead of cans.  I love purchasing it in the tube because I utilise what I need, then shop information technology correct in the fridge for later.  Let's talk veggies!  I Honey mushrooms in my stew, it's not the same without it for me!  Just, if you are non a fan, yous tin leave them out if yous wish.  Also, I know some people like peas in their stew, no problem, y'all tin stir in about 1 cup of frozen peas in the final 10 minutes of cooking time.  Lastly, don't skip the vinegar if you don't have balsamic, red vino vinegar works besides, and make sure that yous add together that pinch of sugar!  It doesn't brand the stew sweet AT ALL only it helps to residual out the flavors.

Savour!

~Nichole

TO Dark-brown THE MEAT:

• ▢ 2 Tablespoons Olive Oil
• ▢ 2.5 Pounds Beef Stew Meat
• ▢ ¼ Cup All Purpose Flour
• ▢ i teaspoon Salt
• ▢ ½ teaspoon Pepper

FOR THE STEW:

• ▢ 2 Tablespoons Butter
• ▢ 1 Large Onion Chopped
• ▢ 5 Cloves Garlic Minced
• ▢ 1 Tablespoon Tomato Paste
• ▢ i Cup Skilful Quality Red Wine
• ▢ half dozen Cups Beef Stock
• ▢ 2 Tablespoons Worcestershire Sauce
• ▢ 1 teaspoon Balsamic Vinegar
• ▢ 2 Bay Leaves
• ▢ 1 teaspoon Granulated Sugar
• ▢ 1 teaspoon Dried Thyme
• ▢ 3 Big Carrots Cut into ½ inch chunks
• ▢ i Pound Yellow or Russet Potatoes Cut into ½ inch chunks
• ▢ 8 Ounces Cremini Mushrooms Cut in One-half
• ▢ 2 Tablespoons Cornstarch
• ▢ 2 Tablespoons Cold Water

BROWN THE MEAT:

• Heat the olive oil in a big heavy-bottom pot or dutch oven over medium-loftier heat.

• While the oil is heating up, add the beef stew meat to a large mixing bowl and sprinkle over the flour, table salt, and pepper and stir to coat.

• Working in iii batches, add ⅓ of the meat to the pan and sear, turning with tongs until browned on all sides for about 4-5 minutes per batch. Set all of the meat aside on a clean plate.

FOR THE STEW STOVE TOP:

• Reduce the stovetop heat to medium

• Add the butter to the pot along with the chopped onion, cook, stirring occasionally for 2-3 minutes until softened.

• Add in the garlic and cook, stirring constantly for thirty seconds. Then, stir in the tomato paste and cook for i more minute.

• Pour the red wine into the pot and employ a wooden spoon to scrape upwardly any browned bits from the bottom of the pan.

• Cascade in the beef stock, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and return the seared beefiness to the pot. Stir to combine.

• Reduce the heat to low (medium-low), cover and simmer for lx minutes until the beef ins becoming tender.

• Afterwards lx minutes, stir in the carrots, potatoes, and mushrooms.

• Cover and simmer for 30 more minutes until vegetables are tender.

• If desired for a thicker stew, whisk together the cornstarch and common cold water in a small basin, and then whisk into the stew for 1-two minutes until thick.

FOR THE STEW SLOW COOKER:

• Brownish the meat as directed above and place in the bottom of a half dozen quart or larger slow cooker.

• Follow directions ane-4 from the stove top version, then add all of the remaining ingredients to the boring cooker with the meat.

• Encompass and melt on low for half-dozen-viii hours until meat is tender.

• During the final 30 minutes of cooking fourth dimension, plough the wearisome cooker upwards to High.

• Whisk together the cornstarch and cold water, and then whisk into the stew and allow to simmer for thirty minutes.

Annotation ON VEGETABLES:  If yous don't like mushrooms, they can be left out of the recipe.  You lot can also add in 1 cup of frozen peas if desired during the last 10 minutes of cooking.

NOTE ON WINE:  Use a red wine that you similar to beverage in this recipe.  If you aren't sure what kind to get, I recommend Pinot Noir.  You can also skip the wine if necessary and just use more beef stock.

Annotation ON BEEF STOCK:  Stock is best in this recipe for the best flavor.  Y'all can use broth if necessary.

Serving: 1.5 Cup | Calories: 340 kcal

Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and baking began over a decade ago, and she specializes in piece of cake recipes with large flavor that the whole family volition love! Read more about Nichole here.

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