allurmemesrbelong2me: I love to eat my beef stew over mashed potatoes, but it always feels a little weird (in the most wonderful way) eating potatoes on potatoes
k3vdizzle: I’ve seen recipes before where they would flour the beef before cooking it. As someone who doesn’t know what they are doing, what difference does this make not flouring the beef beforehand?
speedylee: **[Beef Stew](https://www.recipetineats.com/beef-stew/)** by RecipeTin Eats
*Prep Time: 15 mins, Cook Time: 2 hrs 40 mins, Total Time: 2 hrs 45 mins, Servings: 6*
**Ingredients**
* 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5″ cubes (Note 1)
* 1 tsp each salt and pepper
* 3 tbsp olive oil , divided
* 1 large onion , halved then cut into 1 cm / 2/5″ slices
* 4 garlic cloves , minced
* 3 carrots , cut into 2.5cm / 1″ pieces on the diagonal
* 2 celery stalks , cut into 2.5 cm / 1″ pieces
* 1/3 cup / 50g flour
* 3 cups / 750ml beef broth , salt reduced
* 2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
* 2 tsp Worcestershire Sauce
* 2 tbsp tomato paste
* 2 bay leaves , fresh or dried
* 4 sprigs thyme
* 400 g / 14 oz baby potatoes , halved
* More salt and pepper , to taste.
**Instructions**
1. Sprinkle beef with salt and pepper.
2. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
3. Add 1/3 of the beef and brown aggressively all over – about 4 minutes.
4. Remove to bowl and repeat with remaining beef, adding more oil if required.
5. Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
6. Add carrot and celery, stir for 1 minute to coat in flavours.
7. Sprinkle flour evenly across surface, then stir to coat.
8. Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
9. Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
10. Bring to simmer, then adjust heat to low / medium low so it’s simmering gently. (Note 3 for other cooking methods)
11. Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
12. Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
13. Season to taste with salt and pepper. Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley.
**Recipe Notes**
1. Any slow cooking cut of beef will work. Chuck is my favourite from a texture and fat % point. Brisket and gravy beef will also work great.
2. Red wine adds to the depth of flavour of the sauce. Any dry, fairly bold red wine is fine – don’t use pinot noir. If you can’t consume alcohol, substitute with more beef broth and 2 tsp brown sugar.
3. Other Cooking Methods:
* OVEN: Cover and bake for 2 1/2 hours at 150C / 300F. Remove lid then return to oven for a further 30 – 45 minutes to reduce sauce.
* SLOW COOKER: Reduce beef broth by 1 cup. After you finish step 7, transfer everything into the slow cooker. If there is residual brown bits on the base of the pot, add a splash of water and bring to simmer, scraping the bottom of the pot to scrape it off then tip it all into the slow cooker. Add remaining ingredients, per recipe. Cook on low for 8 hours. Remove lid and let it rest for 15 minutes before serving, stirring every now and then (the sauce will thicken slightly).
* PRESSURE COOKER: Follow slow cooker instructions, except cook on HIGH for 40 minutes (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are pretty large).
* INSTANT POT: If you have an Instant Pot, follow steps 1 to 7 of the recipe using the sauté function, then proceed with either the Slow Cooker or Pressure Cooker function. You will also have the luxury of being able to simmer with the lid off at the end if you want to thicken the sauce slightly.
4. STORAGE / LEFTOVERS – Refrigerate or freeze, then thaw before reheating on the stove or microwave. Tastes even better the next day because the flavours develop even more.
KvotheLightningTree: That looks…fucking delicious
inibrius: ugh. wine first and deglaze that shit then put the broth.
iNEEDheplreddit: For a little more heartiness you can replace about 125ml of the broth with Guinness Ale. Always better the next day too. This stew is a little too “soupy” for me. Normally of have way more veg in there and def more potatoes.
lastemp3ror: That was the most beautiful bay leaf I have ever seen.
TheBottomOfTheTop: This is a really solid recipe. Thanks!
KevinFlantier: For everyone that might chance on this: ive struggled with beef being too hard on stews for a long time because of receipes like this.
You need to let it simmer for far longer. Minimum of four hours and I often let it go for five. Then thenbeef is tender.
When it’s not tender enough you say “oh the meat wasn’t premium quality” and you don’t question the receipe. Even the worst piece of beef can be made tender, the point of that kind of dish is to use the lesser parts. So let it cook longer, you’ll thank me.
honey_tarot: The best is when you eat this the day or two after and all the flavors have soaked through.
1leggeddog: Works great in a slowcooker too
slumberjack7: Boil em, mash em, stick em in a stew.
Josh18293: Looks good. But a few simple things:
garlic needs to go in last after all the other aromatic veggies
you can caramelize the sugars in the tomato paste in a few minutes and add a lot of savory-ness
add flour, deglaze the pan with 1/2-1 cup of liquid first (wine, stock, water, etc; this makes best use of the aromatics and the accumulated pan fond), then add the rest of the liquid
mattjeast: Really great browning on the beef prior to braising. I wish I saw something like this prior to the weekend. I think we had our last cold spell in Austin until November. Guess I’ll need an excuse to make it while it’s warm.
Zygg: Looks great, but needs mushroom
modsarevirgins: i find that putting the vegetables in early makes them completely mushed at the end. i would put them in for only 20 minutes tops.
Sayena08: I wish those onions were browned more.
mrboombastic123: This recipe is fine, but browning small cubes leads to tougher meat.
Brown the meat whole, rest it and THEN cut it. Now you have the maillard browning flavours, plus your meat is almost completely uncooked before stewing, meaning it will be incredibly tender after stewing.
bunchaletters26: Yay! No peas!
kyan-: Alright boys lets rip this one
Anotheraccountdelete: I was just waiting for the deglaze and when it happened I melted.
fixurgamebliz: Cook it on a grill!
lgodsey: “Simmer”.
kimobeau: I chop the veggies smaller.
Teslok: I’d suggest stripping the leaves off the thyme; I have had bad experiences with twiggy soups.
tocsta: Where can I a pot like this? It’s not metal, right? Ceramic/Clay? Sorry in advance for my ignorance.
dayzaccount: That straight up what revived Inigo Montoya
Finagles_Law: I used to do basically this all the time until I got an Instant Pot. Now I make four-ingredient beef ragout all the time:
– chuck roast
– canned fire roasted tomatoes
– onions
– carrots
It’s amazingly good with even less fuss.
mruehle: 🤔 Why add the salt and pepper on the cutting board where half of it gets wasted and makes a mess? Just add it when you put the meat in the bowl to brown it…
AHigherBeing: Hungry af now. That’s that food you eat after you had some good ass sex, it’s Friday, and y’all about to watch Netflix.
interestingly_mild: When life gives me lemons, I make beef stew.
no_lurkharder: tomatoes don’t go in beef stew.
heyetsme: “When life hands me lemons, I make beef stew!”
-Andy Milonakis
LoCelso4me: Just a little pro tip from someone who has been making beef stew for a long time. cut your beef chunks larger (maybe twice the size *in the video*) that way they do not dry out in the cooking.
Also, I prefer stewed tomatoes to tomato paste. If you don’t have wine, you can use beer.
edit: grammar
Greatunclebulga: I wanted to use BeefStew as my gmail password. They made me change it because it wasn’t Stroganoff.
Couldn’t resist, sorry
monathemantis: It looks amazing! Gonna have to skip the celery, though. I’m thinking mushrooms instead.
ApostateAardwolf: Where can I get a knife that cuts like that?
Dirtfan256: Amazing
jroddie4: I would really really recommend red wine instead of extra beef broth. It just tastes so much better with the tomato paste
graco2000: Get on the Gravy Train!
angelomike: We’re do you get the pure stock. I can’t find anything like it and it one thing I will never make myself.
IWantRootBeer: You put potato’s in there just to serve it with mashed potato’s. Just leave the mashed potato’s out I’d say.
LyD-: Anyone have a quick rundown of the macros? I’m out of the house so I don’t have time to figure it out myself, but I want to cook this when I get home.
slootfactor_MD: I’ve been looking into getting a Dutch oven for purposes like this delicious recipe, but I’m not sure I want to take the plunge and buy a Le Creuset for that much. Does anyone have any cheaper alternatives that are still amazing?
I don’t mind paying a pretty penny, but 300-400? Eek!
MrWhat_Zit_Tooya: All the ingredients were used in the singular, but it was only noticeable with the onions, carrots and potatoes.
Cajova_Houba: Just courious, why potatoes? I always use them as side dish but this seems like they’re using them to add flavour.
obsessedserial: This reminds me of Goulash. Anyone have a good goulash recipe they can share?
PuddleMyFud: What kind of animal cuts their vegetables this size???
Because hey, we all love eating a giant bite of just celery.
slimjoel14: This is actually….. How you make a real as fuck delicous beef stew!
daavq: My mouth is watering just watching this.
gravitykilla: So can someone explain the benefit of adding flour as opposed to just reducing the stew down to the required thickness ?
you_are_breathing: I knew clicking on this recipe was bad when I’m hungry. Now I’ll dream of Beef Stew when I take a nap.
Bizmark_86: This looked so good and then you put it on mash… Oh my fuck I want this in my face
moduluslab: I can actually smell it across the internet
mickNcheez: Would anyone like some stew?
Burlish: For some reason this gif makes me want beef stew.
WhendidIgethere: This looks great on it’s own. The only thing I would have done differently is to carmelize the tomato puree and deglaze with red wine.
demonachizer: I like to cook the whole chuck then slice it up towards the end. Helps prevent drying out and maintains a bit of bite to the meat though it will be soft and the collagenized.
Delteron: This looks great. I’ve made it pretty much just like this but I always do guiness as well as red wine. The guiness gives it this nice irish flavor.
Quizzelbuck: I was really hoping it was simple a picture of beef stew on the front page.
mattchew1357: How did they make it raw again after cooking it?
O_oblivious: Brown the flour, you heathen!
prettybadmccree: Boil em
SenatorDicknose: This is far and away the healthiest gifRecipe I’ve ever seen.
IEatBeefStew: YES!
dkane227: I make a pretty tasty beef stew but the recipe is more than a little more complicated than this. Might have to give it a shot and see if I can’t save myself some effort.
ChocoChat: Did anyone else smell sense get triggered during the meat browning?
mskblmst: You lost me at celery
