Beef Stew recipe

Welcome friends and fellow meat enthusiasts, thanks for joining me and the steak wolf once again where we are always cutting or cooking some kind of delicious meat. In these cold winter months, who doesn’t enjoy a delicious beef stew recipe. For this one, I recommend using a Dutch oven, if it is cast iron, even better. Here is what you will need to create this soul warming, tasty work of art.

Ingredients

3 pounds good quality stewing beef such as chuck roast, cut into 1 1/2-inch cubes

3 tablespoons all-purpose flour

salt & ground black pepper to taste

3 tablespoons olive oil

2 large onions sliced

2 celery ribs diced

3 cloves garlic minced

1 lb brown mushrooms sliced

1 tablespoon tomato paste

1 cup dry sherry or wine

2 cups beef stock

2 bay leaves

2 tablespoons parsley stems chopped

3 medium potatoes peeled and quartered

4 large carrots peeled and sliced 1⁄4-inch thick

1⁄4 cup chopped fresh parsley leaves

1 tablespoon of celery salt

1 tablespoon of truffle zest

Those last 2 ingredients are optional, but if you want to take this thing to the next level, those are key!

Instructions

1. Heat oven to 300°F/150°C.

2. Place beef cubes in large bowl. Season well with salt and pepper; add 2 tablespoons of the flour to the bowl and toss to coat.

3. Heat 2 tablespoons of the oil over medium-high heat in large Dutch oven or oven-safe stockpot; add beef to pot in two separate batches and brown meat on all sides, adding remaining tablespoon of oil as needed. Remove meat from the pot and set aside.

4. Add onions and celery to the pot, and sauté until almost softened, 4 to 5 minutes.

5. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer.

6. Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

7. Stir in the remaining flour and tomato paste, and cook for another 1 to 2 minutes.

8. Add the sherry, scraping up any browned bits that may have stuck to the pot. Add beef stock, bay leaves, and parsley stems; bring to a boil.

9. Mix in the browned meat; season with salt and pepper and return to simmer. Cover and place in the oven; cook for 2 hours.

10. Prepare and cut the potatoes and carrots. Carefully remove the pot from the oven, stir in the potatoes, carrots, and parsley leaves cover, and return to the oven.

11. Bake until the meat is tender, about 1 hour. Remove the stew from the oven, discard the bay leaves, and skim off any fat that may have formed on the surface. Taste for seasoning, and add salt as needed before serving, or celery salt (careful, potent stuff), and don’t forget the truffle zest, use towards the end, consider it a finishing move, like a cherry on top.

The prep time is a little long, but if you want the best beef stew ever, this is how it’s done. I hope you enjoyed this video. If you have, please hit that like button, hit the notification bell to see what we are up to next. Thanks for watching.

Ultimate Winter Beef Stew Recipe: Soul-Warming Meat Delight

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Welcome friends and fellow meat enthusiasts thanks for joining me in steak wolf once again where we are always cooking or cutting some kind of delicious meat in these cold winter months who doesn’t enjoy a beef stew recipe for this one I recommend using a dutch oven it’s cast iron even better

Here’s what you’ll need to create a soul Waring tasty work of art 2 lbs potatoes peeled in quartered two cups baby carrots cut in half three cloves garlic minc 2 tbsp parsley stems chopped 1/4 cup chopped fresh parsley leaves two celery stocks DIC two large onion slic 3

Lbs good quality stewing beef such as a chuck roast we happen to use boneless short ribs cut them into about an inch and 1 half cubes salt and ground black pepper to taste add 2 tablespoons of the flour to the Bowl toss and coat Heat 2 tablespoons of the olive oil medium high

Heat in large Dutch oven add beef to the pot in two separate batches and brown meat on all sides adding remaining tablespoon of oil as needed remove the meat from the pot and set aside add onions and celery to the pot and sauté until almost softened approximately four to 5 minutes reduce

Heat to medium and add garlic continue to sauté for 30 seconds longer add the mushrooms and cook stirring occasionally until tender and brown roughly 3 to 4 minutes stir in the remaining flour and tomato paste cook for another 1 to 2 minutes add the Cabernet scraping up any

Brown bits that may have stucked to the pot then drink the rest to fend off the cold add beef stock bay leaves parsley stems and bring to a boil preh eat your oven to 350 mix in the brown meat season with salt and pepper return to a simmer

Cover place in the oven cook for 2 hours carefully remove the pot from the oven stir in the potatoes carrots parsley leaves cover return to the oven bake until the meat is tender about 1 hour remove the stew from the oven discard the bay leaves and skim off any fat that

May have formed on the surface taste for seasoning and add salt as needed before serving or as I recommend celery salt be careful it’s potent stuff and don’t forget the Truffle zest use that towards the end consider it a finishing move like putting a cherry on top the prep

Time’s a little long but if you want the best beef to ever this is how it’s done I hope you enjoyed this video if you have please hit that like button hit that notification Bell to see what we’re up to next thanks for watching