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An Old Fashioned Bowl of Stew

Beverley

Beverley

Gold Member
Ingredients


  • Beef: 2 lbs beef (chuck is the best cut for this), cut into 1-inch cubes.
  • Fat: 2–3 tbsp vegetable oil or olive oil.
  • Thickener:
    1/4 cup all-purpose flour (or 2 tbsp cornstarch).
    • Vegetables: 1 large onion (chopped), 3-4 carrots (sliced), 2 stalks celery (sliced), 1.5 lbs potatoes (Yukon Gold or red, cubed).
    • Flavorings: 2-3 cloves garlic (minced), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, salt and pepper to taste.
    • Liquid: 4 cups beef broth (water aso works just fine, you can add a stock cube for extra flavour)
    • Optional: 1 cup frozen peas (added at the end).


Process

  1. Prep & Sear: Toss beef cubes with flour, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Sauté Aromatics: Add onions and celery to the pot, cooking until softened (about 5 mins). Add garlic and tomato paste, stirring constantly for 1 minute.
  3. Simmer: Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until the meat is starting to get tender.
  4. Add Veggies: Add carrots and potatoes. Cover and simmer for another 30–40 minutes until vegetables and beef are fork-tender.
  5. Thicken & Finish: If a thicker stew is desired, stir in a slurry (2 tbsp corn-starch mixed with 1/4 cup cold water) and boil for 1–2 minutes. Stir in frozen peas and parsley, cooking for 5 more minutes.
Tips for Success
  • Don't skip searing: Browning the meat deeply improves the flavour.
  • Deglaze: After browning the meat and veggies, add a splash of broth or red wine to loosen the browned bits (fond) from the bottom of the pot.
Have this with a bowl of rice, Toasted bread, a warm bread roll or even Pita bread. If you feel adventurous add a squeeze of Lime for a burst of flavour.

“A hearty meal shared is happiness multiplied.”​
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Beverley said:
Ingredients


  • Beef: 2 lbs beef (chuck is the best cut for this), cut into 1-inch cubes.
  • Fat: 2–3 tbsp vegetable oil or olive oil.
  • Thickener:
    1/4 cup all-purpose flour (or 2 tbsp cornstarch).
    • Vegetables: 1 large onion (chopped), 3-4 carrots (sliced), 2 stalks celery (sliced), 1.5 lbs potatoes (Yukon Gold or red, cubed).
    • Flavorings: 2-3 cloves garlic (minced), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, salt and pepper to taste.
    • Liquid: 4 cups beef broth (water aso works just fine, you can add a stock cube for extra flavour)
    • Optional: 1 cup frozen peas (added at the end).


Process

  1. Prep & Sear: Toss beef cubes with flour, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Sauté Aromatics: Add onions and celery to the pot, cooking until softened (about 5 mins). Add garlic and tomato paste, stirring constantly for 1 minute.
  3. Simmer: Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until the meat is starting to get tender.
  4. Add Veggies: Add carrots and potatoes. Cover and simmer for another 30–40 minutes until vegetables and beef are fork-tender.
  5. Thicken & Finish: If a thicker stew is desired, stir in a slurry (2 tbsp corn-starch mixed with 1/4 cup cold water) and boil for 1–2 minutes. Stir in frozen peas and parsley, cooking for 5 more minutes.
Tips for Success
  • Don't skip searing: Browning the meat deeply improves the flavour.
  • Deglaze: After browning the meat and veggies, add a splash of broth or red wine to loosen the browned bits (fond) from the bottom of the pot.
Have this with a bowl of rice, Toasted bread, a warm bread roll or even Pita bread. If you feel adventurous add a squeeze of Lime for a burst of flavour.

“A hearty meal shared is happiness multiplied.”​
Click to expand...
When are you gonna treat me with this delicious bowl, Bev?
 
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