HOW TO MAKE BEEF STEW MEAT TENDER ON THE STOVE RECIPES

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HOW TO MAKE BEEF STEW | BEEF STEW RECIPE - FOOD NETWORK



How to Make Beef Stew | Beef Stew Recipe - Food Network image

Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield about 4 to 6 main course servings

Number Of Ingredients 17

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Steps:

  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
  • Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
  • Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

BEEF STROGANOFF WITH STEW MEAT - BUDGET FRIENDLY RECIPE ...

This easy tasty beef stroganoff dish you can make from scratch, and is cooked on the stove top. Made with sour cream and wine, serve this classic creamy dish with rice, egg noodles, pasta or mashed potatoes.

Provided by Harriet Britto

Categories     Mains

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

500 grams mushrooms (washed and thinly sliced)
5 ½ tablespoons olive oil (extra virgin)
1 kg gravy beef (fat removed, thinly sliced and lightly salted)
200 grams brown onion (thinly sliced)
1 teaspoon garlic (paste)
1/2 cup red wine
1/2 cup water
1/4 teaspoons chicken stock powder (or beef sock powder)
1 cup fresh cream
1/4 cup sour cream
3 tablespoons dark soy sauce
2 tablespoons cornflour (optional)

Steps:

  • In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.
  • When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.
  • In the same pan cook the meat in two batches: Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.
  • Add a little more oil (about 1/2 teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.
  • Return all the browned meat and its juices to the pan with the onions. Add the red wine, water and 2 tablespoons of soy sauce and stock powder, bring to the boil, cover with a lid, then reduce the heat.
  • Allow meat to simmer for about 1 hour, or until the meat is soft and tender.
  • Once the meat is tender and soft, stir in the cooked mushrooms, fresh cream, and sour cream to the meat. Gently simmer for about 5 minutes, taste for salt – adding the remaining soy sauce and a little salt if needed. Season with freshly ground pepper.
  • If you think the sauce is too thin and would like a thicker sauce, you can mix 2 teaspoons of cornflour with a little water and slowly pour and stir this into the Stroganoff, allow to cook for a minute on medium to low heat until the sauce thickens.
  • Serve with pasta, salad, or steamed vegetables.

Nutrition Facts : ServingSize 1 serving, Calories 404 kcal, CarbohydrateContent 19 g, ProteinContent 8 g, FatContent 33 g, SaturatedFatContent 13 g, CholesterolContent 73 mg, SodiumContent 1317 mg, FiberContent 1 g, SugarContent 6 g

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