How to Make Favorite Beef stew

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Beef stew. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef stew is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Beef stew using 15 ingredients and 7 steps. Here is how you can achieve that.

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

Ingredients and spices that need to be Make ready to make Beef stew:

1. 2 tbsp olive oil
2. 2 lbs stewing beef
3. 1 cup chopped onions
4. 1/2 cup peeled, chopped carrots
5. 1-2 cloves chopped garlic
6. 1 cup red wine
7. 1 tsp chopped rosemary
8. 2 cups beef stock (or mushroom stock - should be dark stock)
9. 1 cup drained canned tomatoes whole tomatoes
10. 1 bay leaf
11. 1 cup peeled diced parsnips
12. 1 cup peeled diced turnip or rutabaga
13. 1 cup peeled diced potatoes
14. 1 cup mushrooms sliced
15. Sauce 2 tbsp olive oil 2 tbsp flour

Steps to make to make Beef stew

1. Preheat the oven to 325 degrees Fahrenheit. Pat the beef dry and season well with salt and pepper. Heat 1 tbsp of oil over medium high heat in the Dutch oven or a heavy skillet.
2. Add beef to the Dutch oven or your skillet and cook the meat to Brown it on each side for approximately 4 minutes and set the beef aside in a separate bowl. Reserve any liquid in the skillet or your Dutch oven.
3. Reduce the heat to medium-low and add the remaining oil to the pan. Add the onions and carrots and cook until soft. Add the garlic and rosemary cook for another minute. Add the red wine and bring to a boil scraping any brown bits that may be on the bottom of your skillet or your Dutch oven.
4. Add your stock, tomatoes and bay leaf and bring it to a boil. Return your reserved meat and any juices to your Dutch oven put the cover on and bake in the oven for an hour and a half.
5. At the end of this time add the other chopped veggies, mix and cover. Bake again for another 45 minutes to an hour.
6. Remove from oven and separate the meat and veggies from your liquid and put the liquid in a measuring cup you should have about two cups of liquid. Remove your bay leaf.
7. To make your sauce, heat your oil in a heavy Skillet over medium heat. Add the flour and cook until the flour turns a nutty brown color for 4 to 5 minutes. Slowly add your reserved liquid and bring it to a boil. Reduce the Heat and simmer for approximately 5 more minutes until the liquid is slightly thickened (you want the liquid to cover the spoon). Toss the sauce with the meat and vegetables that you reserved earlier and season again with salt and pepper if necessary.

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