My Best Beef Stew

My Best Beef Stew

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew

By



Rating:

☆☆☆☆☆ 0 votes

Ingredients

  • DAY 1

  • 4 lb
    chuck roast, cut in 2 inch thick pieces
  • 1 Tbsp
    salt
  • 1 tsp
    pepper, freshly ground
  • 2 c
    fresh sprigs of thyme
  • 3 c
    onion, thinly sliced
  • 1 1/2 c
    carrots, thinly sliced
  • 3
    garlic cloves, crushed
  • 1/4 c
    olive oil
  • 3 Tbsp
    red wine vinegar
  • DAY 2

  • 1 Tbsp
    olive oil
  • 4
    italian plum tomatoes, chopped
  • 2
    bay leaves
  • 1/4 c
    water
  • 1 c
    beef stock
  • ·
    chianti to cover
  • DAY 4

  • SLURRY

  • 1 Tbsp
    flour
  • 1 1/2 Tbsp
    beef stock
  • ·
    hot sauce

How to Make My Best Beef Stew

Step-by-Step

  1. DAY 1
    Remove surrounding fat from meat and cut into pieces according to its natural muscle separations, trimming as you go, finally cut into 1-1/2" chunks. Toss meat into an enameled or stainless casserole with all DAY 1 items listed above. Cover and refrigerate overnight.
  2. DAY 2
    Remove meat chunks from casserole.
  3. Transfer vegetables and marinade to a medium frying pan and cook over moderate heat until onions are translucent.
  4. Meanwhile set a large frying pan over moderately high heat and add the oil.
  5. Cook meat in batches until browned being careful not to crowd meat.
  6. Return meat to casserole and strew the cooked vegetables and marinade on top along with tomatoes and bay leaves.
  7. Discard fat from pan in which meat was browned, deglaze with water, add to casserole.
  8. Add beef stock and wine to almost submerge the ingriedients.
  9. DAY 3
    Bring stew to a simmer on stove top.
  10. Then, set it covered in a 300 oven so that it barely bubbles.
  11. It will take about 2-1/2 hours to become fork tender. Cool and refrigerate overnight.
  12. DAY 4
    Remove from refigerator and skim fat from the surface and discard.
  13. Reheat the stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing on the vegetables which will have disentegrated.
  14. Taste sauce for strength and seasoning.
  15. Boil down quickly if it seems weak; you should have 2-1/2 cups.
  16. If the sauce seems too liquid you will need to add a slurry or flour and beef stock dribbled with hot sauce.
  17. Once you have checked for seasoning again, the stew is ready to serve.
  18. If you are not serving right away, cool the stew and press pastic wrap on it and refrigerate. Rewarm slowly before serving.
  19. You might finish the stew with two dozen small braised onions, several large spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots, turnips, plus fresh peas and green beans, simmering together briefly before serving.

Printable Recipe Card

About My Best Beef Stew

Course/Dish: Beef Soups
Other Tag: Quick & Easy



Leave a Comment

10 Tasty Treats Made With Oreos

10 Tasty Treats Made With Oreos


We love dunking Oreo cookies into a glass of milk. But want to know what we love just as much? Using Oreo cookies to make dessert. They’ll up your magic bar game and are a fun surprise stuffed inside a cupcake. Also, try folding them into blondies or crush them to make a chocolaty pie […]

25 Desserts Made With Boxed Pudding

25 Desserts Made With Boxed Pudding


Boxed pudding is tasty and convenient. But, want to know how you can make it better? Transform it into a pie, cake, frosting, and even fruit salad. Who knew so many treats could start with a box of pudding? If you’ve been organizing your pantry and realize how many boxes of pudding were hidden, used […]

16 Recipes With Velveeta

16 Recipes With Velveeta


Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]