Beef Stew Recipe

[M!NT]

Its that time of the year fellas. Here is my unmatched beef stew recipe.

It should be enough to several servings. Feel free to add it to rice to stretch it out even longer if you wish. Reheats well, so if you're only making this for yourself or a couple people, it'll last a few days ez.

NOTE: This recipe works best with a dutch oven. Never tried it in anything else.
NOTE: This takes about 2-3 hours. The last hour is pretty hands off though.

Ingredients:

1. 800g/2lbs beef- chuck roast typically. Nondescript 'beef stew meat' works as its typically chuck anyways; any cut that braises well works too.
2. 65g/half cup AP flour.
3. 2 cups/half a liter of beef stock (chicken stock can work. also two cups of water and 2 beef stock cubes work too if thats all you can get)
4. 3 medium/2 large russet potatoes. No sweet potatoes; doesn't have to be russets but it has to be something 'high starch' (so no yukon golds if you can avoid it)
5. 2 carrots- I hate carrots but no stew is complete without them.
6. 2 tablespoons of tomato paste
7. 3 cloves of garlic.
8. 2 cups/250g of peas
9. 2 yellow onions
10. 1 cup of red wine (dry, full-bodied, and robust. Cabernet sauvignon works really well here. Doesn't have to be expensive; get whatever you like. Just stay away from red blends, merlot, anything sweet really)
    
11. Normal kitchen things (smoked paprika, bay leaves, parsley, thyme, worcestershire, salt, pepper, etc)

Preparation:

This is a 'hurry up and wait' kinda recipe. Some things move quickly, some things don't. Regardless, its best if you get everything ready ahead of time.

1. Cut up the beef (against the grain) into sizeable cubes or chunks. You want them to be relatively uniform in size so they cook evenly. They should be small enough to eat in one bite, but not so small that they break down after a couple hours of cooking. (keep in mind that they will shrink some during cooking. its better to make them too big than too small, trust me)
2. Put the beef in a bowl with some olive oil in it and about half of the AP flour. Mix it with your hands so that the beef is dusted with flour.
3. Clean the carrots and cut them to be about half the size of the beef cubes. Cutting them into matchsticks is not advised as they will turn into mush.
4. (OPTIONAL) remove the skin from the potatoes. I don't do this but I know some people do.
5. Cut the potatoes into chunks about as large as the pieces of beef. Again, you don't want them to be too big but you also don't want them to be too small as they will turn to mush and break up.
6. Mince the garlic (or do what I do and just use one of those crusher thingies)
7. Dice up the yellow onions. Don't cut them up too small now, they're going to cook for hours so you don't have to go crazy with it.

Stovetop:

1. Put your dutch oven on the biggest burner you have. Crank the heat up and let it sit for awhile (you can do this while you prepare everything else). You want to get it to heat up nicely, especially if its cast iron (which it outta be)
2. Add oil and let it heat for just a second. Then, add your floured up beef to the pot. It should sizzle!
3. This is tricky so pay attention. You want to brown the beef well, but your goal here isn't really to cook it. You just want to brown it. The meat should brown well, and the bottom of the pan should develop a layer of brown stuff from the beef. This is gold so try not to ruin it. So, don't burn it!
4. Before the flour burns remove the beef from the pot and set it aside.
5. Add some more oil, then add your onions and lower the heat.
6. After a few minutes (once the onions become translucent) add the garlic, tomato paste, and the rest of your flour. Mix it up well.
7. Then, add your cup of red wine (pour slowly)
8. Using a spatula, de-glaze the bottom of the pan so its all incorporated.
9. Allow the wine to reduce, and for the mixture to somewhat emulcify (it should become a bit thick, and take on a nearly glazy and deep red appearance)
10. Then, add your beef back in.
11. Add paprika, 2-3 bay leaves, worcestershire, thyme, and pepper. DON'T SALT IT YET BUT feel free to add whatever you want here.
12. Allow this to simmer for about 30 minutes. Stir it every once and awhile and make sure it doesn't burn. While it simmers, preheat your oven to about 300f/150c

It should look something kinda like this:

Oven:

1. Turn off the heat
   
2. Remove the bay leaves and any thyme sprigs.
3. Add the carrots and potatoes and mix them in.
4. Put the lid on your dutch oven and put it into your oven.
5. Leave it in for about 45 minutes to 1 hour. If you go too long the beef will break down. You want to make sure the potatoes cook completely though, so that they are soft but not mushy.
6. Remove from your oven and set it back onto your stovetop.
7. Add the peas (frozen or not it doesn't really matter) and mix them in. Close the lid and let it all cool down.
8. Add pepper, salt, and whatever else you want to taste.

Keep in mind that this is a bit of a technique, and its something that I learned from my grandmother who learned it from her mother and so on. It might not be perfect the first time, but you'll get better as you start to get a feel for how this works. You want the stew to be thick. You want the beef to be soft but not mushy- aka, it should have some bite to it.

 

[Donavin Jones]

This looks okay.

But what the actual fuck is this.
Tbf, I think it'd be easier and more yummy to make Shepherds pie, or even Spaghetti. And both can last a few days.
But, the ingredients look and sound very good, I'm just to stupid to make your great great grandmothers dutch stew, as I think I'd poison myself.

 

[Astro]

View attachment 18180

 

[The_Grass_Man]

Its that time of the year fellas. Here is my unmatched beef stew recipe.

It should be enough to several servings. Feel free to add it to rice to stretch it out even longer if you wish. Reheats well, so if you're only making this for yourself or a couple people, it'll last a few days ez.

NOTE: This recipe works best with a dutch oven. Never tried it in anything else.
NOTE: This takes about 2-3 hours. The last hour is pretty hands off though.

Ingredients:

1. 800g/2lbs beef- chuck roast typically. Nondescript 'beef stew meat' works as its typically chuck anyways; any cut that braises well works too.
2. 65g/half cup AP flour.
3. 2 cups/half a liter of beef stock (chicken stock can work. also two cups of water and 2 beef stock cubes work too if thats all you can get)
4. 3 medium/2 large russet potatoes. No sweet potatoes; doesn't have to be russets but it has to be something 'high starch' (so no yukon golds if you can avoid it)
5. 2 carrots- I hate carrots but no stew is complete without them.
6. 2 tablespoons of tomato paste
7. 3 cloves of garlic.
8. 2 cups/250g of peas
9. 2 yellow onions
10. 1 cup of red wine (dry, full-bodied, and robust. Cabernet sauvignon works really well here. Doesn't have to be expensive; get whatever you like. Just stay away from red blends, merlot, anything sweet really)
11. Normal kitchen things (smoked paprika, bay leaves, parsley, thyme, worcestershire, salt, pepper, etc)

Preparation:

This is a 'hurry up and wait' kinda recipe. Some things move quickly, some things don't. Regardless, its best if you get everything ready ahead of time.

1. Cut up the beef (against the grain) into sizeable cubes or chunks. You want them to be relatively uniform in size so they cook evenly. They should be small enough to eat in one bite, but not so small that they break down after a couple hours of cooking. (keep in mind that they will shrink some during cooking. its better to make them too big than too small, trust me)
2. Put the beef in a bowl with some olive oil in it and about half of the AP flour. Mix it with your hands so that the beef is dusted with flour.
3. Clean the carrots and cut them to be about half the size of the beef cubes. Cutting them into matchsticks is not advised as they will turn into mush.
4. (OPTIONAL) remove the skin from the potatoes. I don't do this but I know some people do.
5. Cut the potatoes into chunks about as large as the pieces of beef. Again, you don't want them to be too big but you also don't want them to be too small as they will turn to mush and break up.
6. Mince the garlic (or do what I do and just use one of those crusher thingies)
7. Dice up the yellow onions. Don't cut them up too small now, they're going to cook for hours so you don't have to go crazy with it.

Stovetop:

1. Put your dutch oven on the biggest burner you have. Crank the heat up and let it sit for awhile (you can do this while you prepare everything else). You want to get it to heat up nicely, especially if its cast iron (which it outta be)
2. Add oil and let it heat for just a second. Then, add your floured up beef to the pot. It should sizzle!
3. This is tricky so pay attention. You want to brown the beef well, but your goal here isn't really to cook it. You just want to brown it. The meat should brown well, and the bottom of the pan should develop a layer of brown stuff from the beef. This is gold so try not to ruin it. So, don't burn it!
4. Before the flour burns remove the beef from the pot and set it aside.
5. Add some more oil, then add your onions and lower the heat.
6. After a few minutes (once the onions become translucent) add the garlic, tomato paste, and the rest of your flour. Mix it up well.
7. Then, add your cup of red wine (pour slowly)
8. Using a spatula, de-glaze the bottom of the pan so its all incorporated.
9. Allow the wine to reduce, and for the mixture to somewhat emulcify (it should become a bit thick, and take on a nearly glazy and deep red appearance)
10. Then, add your beef back in.
11. Add paprika, 2-3 bay leaves, worcestershire, thyme, and pepper. DON'T SALT IT YET BUT feel free to add whatever you want here.
12. Allow this to simmer for about 30 minutes. Stir it every once and awhile and make sure it doesn't burn. While it simmers, preheat your oven to about 300f/150c

It should look something kinda like this:
View attachment 18179
Oven:

1. Turn off the heat
2. Remove the bay leaves and any thyme sprigs.
3. Add the carrots and potatoes and mix them in.
4. Put the lid on your dutch oven and put it into your oven.
5. Leave it in for about 45 minutes to 1 hour. If you go too long the beef will break down. You want to make sure the potatoes cook completely though, so that they are soft but not mushy.
6. Remove from your oven and set it back onto your stovetop.
7. Add the peas (frozen or not it doesn't really matter) and mix them in. Close the lid and let it all cool down.
8. Add pepper, salt, and whatever else you want to taste.

Keep in mind that this is a bit of a technique, and its something that I learned from my grandmother who learned it from her mother and so on. It might not be perfect the first time, but you'll get better as you start to get a feel for how this works. You want the stew to be thick. You want the beef to be soft but not mushy- aka, it should have some bite to it.

View attachment 18180

Bro that looks like diarrhea

 

[Omega]

make Shepherds pie

Making me want to make a shepherds pie recipe (British people would hate how I make it)

 

[Belgg]

What the fuck did you do with that? Did you leave it underwater for two years?
It's so fucking corroded LOL

 

[M!NT]

But what the actual fuck is this.
Tbf, I think it'd be easier and more yummy to make Shepherds pie, or even Spaghetti. And both can last a few days.
But, the ingredients look and sound very good, I'm just to stupid to make your great great grandmothers dutch stew, as I think I'd poison myself.

its beef stew. thats what it looks like.

 

[M!NT]

What the fuck did you do with that? Did you leave it underwater for two years?
It's so fucking corroded LOL

thats what happens when you cook with a dutch oven. stuff splashes onto the walls. I promise this dutch oven looked like new prior to cooking this

 

[Shimac's Stew]

As a Stew Enthusiast, I approve of this recipe!

- Shimac's Stew, Legit Stewologist

 

[The_Grass_Man]

thats what happens when you cook with a dutch oven. stuff splashes onto the walls. I promise this dutch oven looked like new prior to cooking this

Isn't dutch oven what peter does to lois when he farts and covers her with sheets

 

[Jacob]

Isn't dutch oven what peter does to lois when he farts and covers her with sheets

True!