Simple Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb.Beef Chuck Meat
Beef Broth (1 or 2 14.5 oz. cans ) (See Directions)
Red Potatoes (about 1 c.)
Carrots (about 1 c.)
Green Vegetable i.e. Broccoli, Brussels Sprouts, Peas etc (about 1/2 c.)
1/2 onion (diced )
4 large cloves garlic (minced )
Kosher Salt (See Directions )
Extra Virgin Olive Oil ( about 2 tbsp.)
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Directions: |
Directions:Cook in an enameled dutch oven or deep pan with lid. Pour a fair amount of Kosher Salt in a small bowl. Saute the onions and garlic in the oil in the dutch oven. Cut the meat into 1 1/2 inch pieces. Using your fingers, sprinkle cut meat pieces with salt and add to dutch oven to brown. Once all meat pieces are browned, pour in an amount of beef broth that leaves about 1/2 inch of the meat pieces sticking up ( not covered ).This type of cooking is Braising and requires about 3 hours to bring out the flavor and texture of the chuck meat. Bring your broth to a simmer ( not a rolling boil ) and cook for at least 3 hours. About an hour before meat is done cut your vegetables into 1 1/2 inch pieces. 30 min.before the meat is done put in the potatoes- 10 min. later put in the carrots and 10 min. later put in the green vegetables. Sprinkle each vegetable with salt just after putting into pot. Stir once or twice an hour through the whole process. Add beef broth as needed ( don't let it go dry and burn ). You could do the cooking in a 350 degree oven but it is easier to watch and control the simmer on the stove top. Drinking 1 -2 glasses of Cabernet Sauvignon while you are cooking, seems to improve everything about this recipe. If you are going for snob appeal you can substitute a dry red wine for the beef broth and call it " Beef Bourguignonne ", but it is still stew!
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:3 hours + |
Personal
Notes: |
Personal
Notes: The chuck is in the shoulder region and includes the 1st four ribs.If you can get the meat from between those ribs it is the best. It is usually well marbled and the most flavorful. Never use packaged meat that says ""Stew Meat". It is usually from the rump or hind leg and is inferior in taste and texture.
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