ULTIMATE BEEF STEW

on

Ultimate Beef Stew:


Ingredients:

  • pounds beef chuck, 1/2-inch cubed
  • stalks carrots
  • medium red/yellow potatoes 1/2-inch cubed
  • large onion sliced
  • large stalk celery sliced
  • cloves garlic
  •  red wine (pinot noir, cabernet, merlot)
  •  bay leaf, thyme
  •  smoked paprika
  •  pepper
  •  salt, canned whole tomatoes, sugar
  •  cornflour
  •  vegetable oil
  •  water

Manual Instructions:

Instructions for Stove Top Beef Stew

  1. Firstly you have to prepare/cut beef chuck,  all the carrots, potatoes, celery and onions.
  2. After that heat dutch oven with  vegetable oil. When oil is heated, bring beef to dutch oven to sear. Turn beef to make sure all sides are seared well. You can do this in batches so that beef do not overlap each other when searing.
  3.  Then bring all seared beef back to the dutch oven. Now add  water, red wine, garlic, bay leaf, thyme, smoked paprika, salt, pepper as required and bring to boil
  4. After coming to a boil, bring the dutch oven to medium low heat and simmer for 95 minutes. Check at the 50 minutes mark on dryness. If liquid level looks very low, add water at a time if required.
  5. Add tomatoes, sugar and break tomatoes into halves and stir.
  6. Then add onions, potatoes, celery and carrots. Bring dutch oven to boil and then take it to medium low heat and simmer for another 60-65 minutes, or until beef easily break apart with a fork.
  7. Bring 2/3 cup of just the liquid from the stew out and mix it with 3 tablespoons of cornflour and stir to dissolve cornflour then pour it back to the pot.  Again bring to boil and let it simmer for another 15-20 minutes.
  8. Now add salt and pepper to taste.
  9. Finally it's ready to serve and enjoy.

 Instructions for Slow Cooker Beef Stew:

  1. Firstly prepare/cut beef chuck, celery, potatoes, carrots and onions. 
  2. Heat up skillet with 1 tbsp of vegetable oil. Once oil is heated, bring beef to skillet to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other when searing.
  3. Bring beef to crock pot. Also add 2 cups of water, garlic, red wine, bay leaf, thyme, smoked paprika, 1 tsp salt, 1/2 tsp pepper, canned whole tomatoes (do not drain), sugar, carrots, potatoes, onions and celery. Break tomatoes and stir to combine.
  4. Cook on high setting for 4-6 hours or low setting for 9-10 hours, or until beef is tender (easily break apart with a fork).
  5. Optional: During the last hour, bring 1/2 cup of just the liquid from the stew out and mix it with 2 tsp of cornflour. Stir to dissolve cornflour and then pour it back to the pot.
  6. Add more salt and pepper to taste. Serve and enjoy!

 Instructions for Instant Pot Beef Stew:

  1. Prepare/cut beef chuck, carrots, potatoes, onions and celery. Set aside.
  2. Using the "sauté" setting, add vegetable oil to Instant Pot. Once oil is heated, bring beef to Instant Pot to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other when searing.
  3. Bring all the beef chucks to the Instant Pot. Also add  water, garlic, red wine, bay leaf, thyme, smoked paprika, salt, pepper, canned whole tomatoes (do not drain), sugar, carrots, potatoes, onions and celery. Break tomatoes and stir to combine.
  4. Close lid and steam valve on Instant Pot. Set manual setting to High Pressure, for 35 minutes.  Begin pressure cooking. Release pressure either manually or wait for it to release pressure naturally.
  5. Optional: Bring 1/2 cup of just the liquid from the stew and mix it with  cornflour. Stir to dissolve cornflour and then pour it back to the pot. Set to "sauté" setting. Once it boils, cook for 2-3 minutes. Switch pot off.
  6. Add more salt and pepper to taste. 
  7. Now serve and enjoy!
Comments System WIDGET PACK