Beef Stew I
Meat Recipes Beef stew has chunks of softened beef and vegetables in a thick sauce. It is often served with cornbread or biscuits.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Try adding other vegetables such as turnips, parsnips, and frozen corn. Note that turnips mush quickly.
Adapted from the source recipe's notes.Method
- 01
Cut the beef into chunks about 1 inch (2.5 cm) across.
- 02
Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
- 03
Put oil into a wide pot and heat it.
- 04
In several batches, brown the beef in the pot with the oil.
- 05
Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
- 06
Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
- 07
Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
- 08
Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
- 09
When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to AlbertCahalan; view original image record .
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