Best Way to Cook Beef Stew Cubes

Beef stew is a cold atmospheric condition essential. Read on to go all the hot deets on this ultra-comforting stew.

Why Beefiness Chuck?

Ii reasons: 1) Information technology'southward cheap! 2) It gets more than tender the longer it cooks. Some quick-cooking cuts of meat (similar sirloin) would become tough after simmering for 30 to 45 minutes. The reverse is true with beef chuck. If y'all find your beefiness isn't tender afterwards 45 minutes, continue simmering, adding more broth or water as needed.

A Note Near Flour

Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, non just ours. 😉As the soup simmers, the potatoes give off enough of starch, creating some of the most velvety goop nosotros've ever had.

Wine Isn'tCompletelyNecessary

Wine adds a layer of rich complex flavor to your stew. If you lot don't accept whatever leftover cooking wine on mitt, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yeah, that half glass of Pinot from September will work only fine.

Take more leftover vino burning a pigsty in your refrigerator? Make our reddish wine poke cake!

Make-Ahead Potential

This recipe makes amazing leftovers. And yep, you tin can make it ahead! Cook all the way through footstep 6, then cool the stew to room temperature before refrigerating in a resealable container. Before serving, reheat in a big pot over medium-low heat. If it'southward peculiarly thick, loosen it up with some broth or h2o.

Perfect Serving Suggestions

While beef stew is a perfect repast all on its own, we also love beef stew served over some al dente egg noodles. Want something a picayune heartier? Effort ladling a bit of stew over some garlic brew.

Freezer Friendly

This stew as well freezes well! When transferring to airtight containers, exist certain to get out well-nigh 1/2" to 1" air above the stew to let it to expand while freezing. This beefiness stew tin can terminal up to iii months in the freezer. Brand sure information technology's completely cooled earlier sealing and freezing.

Made this? Let us know how it went in the comment section below!

Cal/Serv: 275

Yields: 8 servings

Prep Time: 0 hours 15 mins

Total Fourth dimension: i hour 40 mins

1 tbsp.

vegetable oil

two lb.

beefiness chuck stew meat, cubed into 1" pieces

one tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

2

carrots, peeled and cutting into rounds

ii

stalks celery, chopped

Kosher salt

Freshly ground black pepper

iii

cloves garlic, minced

1/4 c.

love apple paste

six c.

low-sodium beef broth

1 c.

ruby-red wine

ane tbsp.

Worcestershire sauce

1 tsp.

stale or fresh thyme leaves

2

bay leaves

i lb.

infant potatoes, halved

ane c.

frozen peas

i/4 c.

freshly chopped parsley, for garnish

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1. In a large dutch oven or heavy-bottomed pot over medium estrus, heat oil. Add together beef and melt until seared on all sides, ten minutes, working in batches if necessary. Transfer beefiness to a plate.
2. In the aforementioned pot, cook onion, carrots, and celery until soft, v minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and lycopersicon esculentum paste has darkened, 2 minutes.
3. Add together beef back to dutch oven then add together broth, wine, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil so reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beefiness is tender, 30 to 45 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

Nutrition (per serving): 275 calories, 28 g poly peptide, 21 chiliad carbohydrates, 3 chiliad cobweb, 4 thousand sugar, nine k fat, three 1000 saturated fat, 490 mg sodium

Kat Wirsing

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photograph, and also stays on top of current food trends.

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Source: https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/

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