How Do I Cook The Beef For A Stew?
Posted by benny in Uncategorized on December 8th, 2009 | 6 responses
Should I fry it first or do you boil it with the rest of the veg? Also how much water do you think I should add?
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6 Responses to “How Do I Cook The Beef For A Stew?”
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its optional to sprinkle with flour then brown it…
but for sure brown it first dont fully cook just sear it..to get all the blood out.
when boiling the meat you add onions & a tomato sauce or paste..
at the end of making of your stew you can also add a pack of brown gravy mix mixed with a lil water for color & more flavor.. & also to help it to thicken up so its not so watery flouring the meat helps with that also. And a sprinkle of lipton oniopn soup mix if you want.. unless you have the pack mix that you buy for flavor like mcormick beef stew mix
Beef Stew
Shake 1 lb thawed cubed beef in a baggie with flour, salt & pepper.
Brown on all sides in hot oil with chopped onion & crushed garlic.
In a large stew-pot, dutch oven, or slow-cooker, combine in order:
Root vegetables: diced potatoes, turnip, carrots, parsnips, etc.
Flavouring vegetables: sliced celery, onions, leeks, etc.
Then add the browned beef cubes; with some bay leaves.
Pour over at least a cup of consomme &/or red wine.
Or use a packet of Lipton’s Onion Soup mix & water.
Cook for several hours on slow simmer until beef is tender.
Add frozen mixed veggies: peas, corn, beans, in last 15 minutes.
Thicken with 2 tbsp of flour in cold water if desired.
Or add a can of cream of mushroom soup.
Toss the cubes of beef in seasoned flour (flour, salt, pepper,sage, thyme), a plastic bag works great. Heat some oil (4 tbsp or so) in the bottom of the pot you’ll be cooking the stew in. Shake the excess flour off the meat and toss in the hot oil. Avoid the temptation to stir them around too much! Toss in some chopped onion and gently flip the meat around until it is browned nicely on all 6 sides. By this time the onion will be browned also and most of the oil will be absorbed by the flour coating andon the meat. Pour in 1/2 cup of red wine and deglaze the pan (this will loosen up o dissolve the yummy browned stuff that is sticking to the bottom of the pan). This is a great basis for furtherbuilding your broth, in fact I cover my stew at this point, reduce the heat and simmer the meat in the onioney wine. If you don’t want to go that way go ahead and add in the rest of your liquid of choice and your veggies, the meat will cook the rest of the way as they boil.
First, yes, you sear it but NOT to get the blood out. that is ridiculous. The blood is what contains the flavor and the juiciness.
So, take the chuck cubes, heat a deep pan with some olive oil or butter and brown the meat on all sides to HOLD IN THE JUICES. Sprinkle with a tablespoon of flour then, add some veggies like carrots, celery, onion and garlic. Add a packet of onion soup mix and cook over low/medium stirring frequently for two hours. You can thicken with some cornstarch and water later.
Good luck!
Ingredients
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
Directions
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Horseradish Sour Cream:
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
Yield: 4 to 6 servings
I cut it in cubes, then roll in flour (with salt & pepper), brown in skillet with just enough oil to coat botom of pan. then add to stock pot, i put in potatoes, celery, carrots first they take longer to cook, and i add about 4-6 cups of water depending on how big of a batch you are making, use 1 bouliion(beef) cube for each cup of water(you want to use enough water to cover veges) add a bayleaf and some garlic(oh, i also put onion in with potatoes and carrots) bring to boil and let simmer for 30-45 min, then i add diced tomatoes and sometimes canned corn & greenbeans. bring back to a boil, to thicken juice, i mix cornstarch(or flour) in a cup with cold water until smooth, then pour into soup making sure to stir as you add. a little at a time, until you get thickness you desire, i also sometimes use a little A-1 steak sauce and heinz 57, just a dash of each for flavor