Recipe for Braised Beef Stew Recipes

Nosotros've had some really cold days this past week or so, with heavy frosts on the footing in the morning and the days haven't warmed up too much either.  Earlier things get a take a chance to warm up the sun is setting and things are chilling up again! Wintry, cold, damp  . . .  these days phone call for proper comfort food.

At that place is nothing we savor better on a cold damp night than a hot bowl of soup or stew.  Todd's very favourite is a stew.  Stews are lovely. You tin brand them with beef, or lamb, pork, chicken . . . venison.  About any kind of meat is practiced in a stew. Today I used beef.

My vegetables that I use for stew are pretty simple.  Onions, garlic, carrots, parsnips, swede (rutabaga)  . . .  humble vegetables, comfort vegetables . . . winter vegetables.  I like to cut them into a pretty compatible size.  I detect at that place is something really mindful continuing at the counter peeling and chopping. My mind is usually everywhere else and I am channelling my mom, nan, cracking nan, etc.  I also add together potatoes, only I cutting those into larger chunks so that they don't disintegrate in the long oven braising time.

One secret to a really good stew is to brown your meat really well. You volition want to do this in batches. If you add too much to the pan at a time, it won't brownish really well. There is a lot of season in the browning . . .  and so do information technology in small-scale batches and . . .

brown it really well.  Once yous take it all browned you tin can add it back to the pan and add the aromatics . . .  (I use a flame proof oven roasting/braising can with a lid for this.)

By aromatics I mean onions, celery, leek . . .  just hurl them into the pan with the meat and cook and stir until the oven has softened . . .

I have a few underground ingredients . . .  you tin can see them above. Nil also out of the ordinary, only they add fab flavours!  The Balsamic adds a hint of red wine  and sweet . . .  the Worcestershire is a bit sharp and the Ketchup a bit of tomato and spice . . . back dwelling house I would add a splash of vinegar from a jar of sweet mixed pickles, just we don't get them over here in the U.k..

I add the potatoes and some herbs and cover everything with beef stock/bullion, just to barely encompass and I show a broken bay leaf right down into the mess.  Did you know that breaking a bay foliage helps to release its flavours?  Now y'all do  . . .

And that's it pretty much, cover it tightly and bang it into the oven to oven braise for  2 or 3 hours. I cheque it every now and so to make sure its not humid dry. You can add a little bit more than of stock if it is.  The stews done when the beef and vegetables are tender.

The gravy volition be nice and thick and beautifully flavoured with all of those browned meat juices and aromatics, herbs, etc.

The vegetables add lots of season likewise  . . .  yummy.

I like to serve it with plenty of crusty bread to help sop upwards all of those succulent juices  . . . .

If yous wanted to you could add a cup of frozen peas to the stew nigh half an hour before it's finished for colour.    Its delicious either way.

Beef Stew

A satifisfying dish on a absurd and wet and wintery evening.  Long slow cooking ensures that the meat is cook in the rima oris tender.

ingredients:

• 3 TBS olive oil
• two onions, peeled and chopped
• two cloves of garlic, peeled and minced
• ane leek, trimmed, washed and sliced
• ane stick celery, trimmed and chopped
• 2 large carrots, peeled, sliced in half and then cut into half moon chunks
• ii parsnips, peeled, quartered and sliced into 2 inch long bits
• one/four of a modest swede, peeled and cut into one/2 inch cubes (rutabaga)
• 6 medium potatoes, peeled and cut into quarters
• two 1/2 pounds expert quality beef stew meat, cut into cubes
• 2 TBS evidently flour
• 2 pints  beef stock (v cups, or to cover)
• 1 TBS Balsamic Vinegar
• one TBS Worcestershire Sauce
• two TBS tomato ketchup
• 1 bay leaf, broken
• 1/2 tsp dried thyme
• 1/2 tsp stale marjoram
• salt and black pepper to gustatory modality
• one TBS chopped fresh flat leafage parsley to garnish at the end

instructions:

1. Preheat the oven to 180*C/350*F/ gas mark 4.
2. Estrus 1 TBS of the oil in a large  flame proof goulash.  Add the beef cubes, working in batches.  Try not to overcrowd the pan.  Dark-brown well on all sides.  Scoop out to a bowl and keep to brownish the meat until all is browned.  Add the onions and celery.  Cook, stirring until the onion has turned translucent.  Stir in the garlic and cook for nigh a minute and then  the herbs, seasoning and flour.  Stir to combine.  Cook for well-nigh a infinitesimal and and so add the remaining vegetables and the stock.  Stir in the Worcestershire sauce, Ketchup and Balsamic vinegar.  Add the bay leaf and cover tightly.  Pop into the preheated oven and oven braise for ii to 2 1/2 hours at which time the vegetables and meat should all exist tender.  Remove and discard the bay leaf.  Spoon the stew into heated bowls to serve.  Crusty bread goes very well!

I confess one affair I have always loved to do with stew, since I was a kid is to mashe the potatoes up in that stew gravy . . .  and if I am feeling a bit indulgent I will dot  a bit of butter on top so it melts downward into everything.  Yep, I AM naughty like that sometimes!

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Source: https://www.theenglishkitchen.co/2019/12/fit-for-gods-oven-braised-beef-stew.html

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