HOMEMADE BEEF STEW RECIPE | ALLRECIPES
Provided by: Paula Antoniou
Categories: Beef Stew
Total time: 2 hours 35 minutes
Prep time: 20 minutes
Cook time: 2 hours 15 minutes
|3 tablespoons vegetable oil|
|2 pounds cubed beef stew meat|
|4 cubes beef bouillon, crumbled|
|4 cups water|
|1 teaspoon dried rosemary|
|1 teaspoon dried parsley|
|½ teaspoon ground black pepper|
|3 large potatoes, peeled and cubed|
|4 carrots, cut into 1 inch pieces|
|4 stalks celery, cut into 1 inch pieces|
|1 large onion, chopped|
|2 teaspoons cornstarch|
|2 teaspoons cold water|
- Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
- Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.
- Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.
Calories 401.1 calories, CarbohydrateContent 24.9 g, CholesterolContent 79 mg, FatContent 21.2 g, FiberContent 3 g, ProteinContent 27.2 g, SaturatedFatContent 7.4 g, SodiumContent 436.3 mg, SugarContent 2.9 g
IRRESISTIBLE GUINNESS BEEF STEW RECIPE WITH CARROTS
Provided by: Adam and Joanne Gallagher
Total time: 2 hours 30 minutes
Prep time: 30 minutes
Cook time: 2 hours 0 minutes
Yield: Makes approximately 6 servings
|4 tablespoons vegetable oil, or more as needed|
|2 pounds boneless beef chuck roast, cut into 1-inch cubes|
|Salt and fresh ground black pepper|
|1/4 cup flour|
|5 garlic cloves, minced|
|2 tablespoons tomato paste|
|1 (11.5-ounce) bottle Guinness Stout beer|
|4 cups beef stock, or more as needed|
|1 tablespoon Worcestershire sauce|
|4 sprigs fresh thyme or 1 teaspoon dried thyme|
|2 medium onions, peeled and cut into large chunks|
|1 pound carrots, peeled and cut into large chunks (5 to 6 carrots)|
|4 medium ribs celery, cut into large chunks|
|8 ounces small waxy potatoes (about 20)|
- Heat oven to 300 degrees F.
- Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.
- Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
- While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
- After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
- Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.