HOW TO MAKE A ROUX FOR BEEF STEW RECIPES

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Steps:

• Heat oil in a large Dutch oven over medium. Season beef with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in batches if necessary, add beef to Dutch oven in an even layer. Cook, turning occasionally, until beef is well browned on all sides, about 10 minutes. Transfer beef to a plate; remove and reserve 1 tablespoon drippings.
• Add flour to remaining drippings in Dutch oven. Cook, stirring constantly, until dark golden brown in color and nutty in aroma, about 4 minutes. Add onion, carrots, and garlic. Cook, stirring constantly, until aromatic, about 3 minutes. Add tomato paste. Cook, stirring constantly, until vegetable mixture is evenly coated, about 1 minute. Add red wine, stirring and scraping to loosen browned bits from bottom of Dutch oven, and bring to a boil over medium. Boil, stirring occasionally, until liquid bubbles and is reduced by half, about 7 minutes.
• Add beef broth, bay leaves, and browned beef to Dutch oven, and bring to a gentle boil over medium. Reduce heat to low. Simmer, covered, until beef is just tender, about 2 hours and 30 minutes. Add butternut squash and 1 teaspoon of the chopped thyme. Continue simmering, uncovered, over low, skimming and discarding fat that rises to the surface, until squash is tender and liquid has thickened, about 30 minutes. 
• Meanwhile, whisk together sour cream, grated orange zest, reserved 1 tablespoon drippings, 1 teaspoon of the orange juice, ½ teaspoon of the salt, ¼ teaspoon of the black pepper, and remaining 2 teaspoons chopped thyme in a medium bowl until well combined. Cover with plastic wrap; chill until ready to use.  
• Remove bay leaves from stew. Season stew with remaining 1 tablespoon plus 2 teaspoons orange juice, 2 teaspoons salt, and ½ teaspoon pepper. Divide among 6 bowls, and top each with 2 heaping tablespoons sour cream mixture. Garnish with thinly sliced chives; serve immediately.