HOW TO THICKEN BEEF STEW RECIPES

Name: Slow-cooker beef stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Ingredients: 1 onion, chopped; 2 celery sticks, finely chopped; 2 tbsp rapeseed oil; 3 carrots, halved and cut into chunks; 2 bay leaves; ½ pack thyme; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cubes or stock pots; 900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced; 2 tsp cornflour (optional); ½ small bunch parsley, chopped; buttery mash, to serve (optional)

SLOW COOKER BEEF STEW RECIPE | BBC GOOD FOOD

Slow cooker beef stew recipe | BBC Good Food image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

Steps:

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, FatContent 25 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 48 grams protein, SodiumContent 0.2 milligram of sodium

LAZY DAY BEEF STEW (FRESH OR FROZEN ... - INSTANT POT RECIPES

Lazy Day Beef Stew (Fresh or Frozen ... - Instant Pot Recipes image

Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.

Provided by The Rootitoot Cookbook by Ruth McCusker

Total Time 45 minutes

Yield 4 people

Number Of Ingredients 16

Ingredients

1 large onion (chopped)
3 garlic cloves (minced)
1 1/2 cup beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar (any kind)
1 tsp salt
1/2 tsp pepper
1 - 1.5 lbs stew beef (frozen or fresh)
3 - 4 red-skinned potatoes (cut into 1 inch pieces)
2 to 3 carrots (cut into 1 inch pieces)
1 cup frozen peas
2 tbsp cornstarch
3 tbsp Water
2 tbsp chopped fresh parsley (optional)

Steps:

Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.
Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
Go back to bed. And I hope you feel better soon.

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