Best Beef Stew Recipe – Easy & Classic Homemade Recipe

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Best beef stew recipe you ever know. This Homemade classic recipe will sate your appetite thanks to its well-cooked beef and gravy vegetables. This is just a good combination for stew dishes. Enjoy!

Details of Best Beef Stew Recipe


Uploader: The Bald Chef

Title: Best Beef Stew Recipe

Duration: 06:56

Tags: best beef stew recipe, stew, beef, meat, recipe

Introduction

Evening folks the recipe for this evening unless you had a meet one of America's classic recipes homemade beef stew. It's very simple to put together and I think you'd like my rendition quite a bit so let me get started here. I'm showing you exactly how I put my beef stew recipe together.

Preparing the Beef

What I've done is I've taken about two pounds of chuck roast. I've cut it into about one-inch cube something like this. You use sirloin tips and what I want to do is I want to take this up. Basically, flour the cubes of Chuck and then we'll put this into about three tablespoons of cooking oil.

I'm gonna brown my meat off, just gonna bash your stuff up a little bit. Put this in here when I get this meat roundup we'll go to the next step and this beef stew the recipe. Alright, we've got this leat nice is round off we're going to remove it from our stockpot.

Processing the Stew

Alright, we've removed all of our round meat. We're gonna add one whole onion three tops those garlic celery stalks chopped up. We'll deglaze the pan with a cup of red wine drink wine. You can certainly use beef stock and we'll just take this. Just let these vegetables out here for a minute and come back and I'll show you the next step.

Alright, we've got our vegetables basically cooked off. We'll throw in two fresh bay leaves two sprigs of thyme. It'll put in a 7 ounce can of tomato paste and stir this around a little bit. Use the tomatoes with the walls here and now what we can do is round off some cracked black pepper.

That's ten rotations or so and then what I want to do is I'm going to return our round off stoop meet. Here are vegetables and to this, we're going to add 32 ounces of beef stock. The trick to this recipe, of course, is rounding off the beef to sear in the flavors and then you want to go low and slow on this guy.

I'll put all in the whole 32 ounces I'm gonna bring this thing up to a ball. I'm gonna cover it up and put it on low for about two hours and we'll come back and I'll show you the next step.

Cooking the Beef Stew

Alright, this has been going slow and low about two hours. So we're gonna take our automatics out of here time disregard that. There's our bay leaf right there and another one in there I guess we're gonna get sets I'm gonna be doing the dishes.

I've chopped up a carrot we'll put that in there. I got two white potatoes that I will put in with our stew here.  As you may have noticed earlier I have not put any salt into the stew yet. Because it will make the meat tougher, so I want to put in about a tablespoon and a half of this pink Himalayan salt that I like.

As we to do that we'll stir the stew up. I've added no additional flour to this whatsoever, it's just the flour that created the thickness here. Then we round the meat so we're gonna take this from low up to medium-high. We'll cook these potatoes for about seven or eight minutes after that, we'll be ready to plate up.

Result

Alright, here's the finished product the bald chef's version of best beef stew recipe. It's been cooking for a while here this meat it's gonna be tender. I'm sure and some carrots it's got a nice little gravy to it. It's taking a little piece of this meat out of here. See how this rendition of my beef stew came out here very tender the sauce is bordering on spectacular.

I appreciate you folks taking the time to watch you put this recipe together today. Join me on Google+ subscribe to my channel. If you got some interesting recipes going on here and I could always use a new subscriber. I like that if you like what you see and as always thanks for watching and Bon Appetit.

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Katie Leslove

I have a passion for cooking different foods every day, and that’s why I have chosen it as the topic for my writings. I cook the dishes, garnish it with green veggies and snap the photo. I like to show those photos to my blog readers. Read More