SIMPLE BEEF STEW RECIPE

There’s nothing extra comforting than a warm bowl of soup on a cold night time. nothing, that is, except this amazingly easy red meat Stew. Chock complete of gentle chunks of red meat and veggies, that is a hearty bowl of savory goodness so as to fulfill even the hungriest appetites.

I've usually had a love hate courting with beef stew. i really like the flavor, the manner it warms you up and fills your stomach. however I hate making it. For a few motive it’s one of these things that I usually thought turned into just too complex so I wouldn’t trouble with it. Then I got over it and made it and it turned into the quality. issue. EVER.

Form of like soup, there’s no definitive “proper” or “wrong” way to make beef stew. It’s essentially meat and greens in gravy. once you ruin it down like that, it turns into pretty easy!

The key to a good stew is getting the beef right. you can use one-of-a-kind cuts of beef relying on the time you've got. traditionally, chuck roast is used for beef stew. however chuck is a more difficult reduce of meat, albeit extra flavorful due to it’s better fat content material.

To cook the chuck you’d need at least an hour to an hour and a half. extra soft cuts of red meat, like sirloin may be used to get a quick stew in half-hour or so. considering the fact that the beef is extra tender already, it doesn’t want the traditional low and slow cooking time that a chuck roast does. but it doesn’t have the same fat ratio so it’s now not as flavorful.

INGREDIENTS:

• 3 Tablespoons Olive Oil
• 2 pounds Chuck Roast trimmed and diced
• 1 whole Medium Onion Diced
• 3 cloves Garlic Minced
• 4 cups Beef Broth or Stock
• 2 cups Water additional, If Needed
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1-15 ounce can diced tomatoes
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• 1 teaspoon Liquid Smoke optional
• Freshly Ground Black Pepper
• 2 teaspoons brown sugar
• 3 whole Carrots peeled and sliced into 1 inch pieces
• 2 stalks celery cut into 1 inch pieces
• 2 medium Russet Potatoes peeled and cut into 1 inch chunks
• 3 tablespoons flour
• Minced Parsley optional

INSTRUCTIONS:

1. warmness oil in a huge pot over medium-excessive warmness. Brown meat in two batches, placing aside on a plate while brown.
2. add diced onions to the pot. Stir and prepare dinner for two or three mins till softened, then add garlic for another minute.
3. Pour in red meat inventory, then upload diced tomatoes (and the juice) Worcestershire, tomato paste, paprika, salt, pepper, and sugar.
4. upload red meat again into the pot. Stir to combine. cowl and simmer for approximately an hour to an hour and a half.
5. upload carrots, celery and potatoes, then cowl and prepare dinner for an extra 30 minutes. flavor and alter seasonings as wished.
6. Spoon 3 tablespoons of flour right into a small bowl and upload some ladle fulls of the broth from the stew. Stir together with a fork until completely included (no lumps) and stir into the pot to thicken the stew. Repeat if wanted until favored thickness is reached. Do no longer upload flour at once to the pot on it's personal.
7. Serve hot with some best sparkling rolls. Sprinkle with minced parsley, if preferred.

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