Decadent Beef Stew
Winter is almost finished, but that doesn’t mean a great comfort food like a beef stew, can’t warm you up. I’ll show you how to make an easy, yet decadent beef stew in your own home.
Cooking stew is a practice that requires patience. It is known that if you give stew a longer cooking time, then it will taste better and develop more flavor throughout the process. There are two requirements for a beef stew. First it must be cooked in a pot with a liquid base, and second it must have beef as its main ingredient. The other ingredients, potatoes, carrots, celery, turnip, and sweet potatoes are all up to the individual’s taste.
Storing your Beef Stew
Beef stew develops more flavor as it ages. You can store in the fridge for a couple of days, or even freeze for on the go meals.
Here is a trick for freezing in ready to eat portions. Use a container to initially freeze the stew. The next day, run the container under hot water and put in a vacuum sealer bag. Then all you have to do is reheat in boiling water, or a microwave for a delicious lunch or supper.
- 2 pounds of stewing beef, or any other inexpensive cut of beef.
- 2 quarts of beef stock (homemade, or low sodium)
- 2 tablespoons of grapeseed oil
- ½ cup of butter
- ½ cup of flour
- 4 large potatoes – cubed
- 4 large carrots
- 1 Large Onion
- 2 shallots
- 1 turnip
- 1 cup of red wine.
- Salt and Pepper
- Trim your beef into cubes. Don’t worry about fat too much, this will all render out with the cooking process.
- Clean and trim your vegetables to be roughly the same size for cooking.
- We’ll start with the potatoes and make them roughly 2 inch cubes.
- The same for the Carrots and the turnip.
- Peel and dice the Onion in to large sections.
- Peel and dice the shallots into a smaller size, these are mainly for flavor and will meld into the liquid.
- Now that all the chopping is completed we have a roux to make first. We want this to be a nice dark roux, sot add equal parts of butter and flour in the frying pan on medium high heat, season.
- Stirring continuously until the roux is almost dark brown.
- Then remove from heat and put in the refrigerator for later.
- Let’s build the stew.
- First we want to bring the pot up to medium high heat and add some grapeseed oil.
- When the oil is up to Temp. Add the Shallots and stir until they are translucent.
- Now add the beef and the onions and stir occasionally until the beef gets a nice color to it. Some caramelized bits, and cooked bits.
- Once the beef has some color, reduce the heat to medium and add the stock, and the wine. Cover and let simmer.
- Cooking time for the first part will be about 2 hours.
- The next thing to do once the beef is tender is add the vegetables and let this simmer for about 45 minutes.
- Taste the stew and season before we add the roux.
- Now increase your head to medium high and when the liquid starts to boil add the roux, stirring carefully to incorporate, but not to break down your vegetables.
- Once you have a nice thick stew base, reduce heat again to simmer, taste and season as required.
- Now with some fresh rolls, server your beef stew in a low sided bowl and enjoy.