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Everyone should know how to make a good beef stew. It's just one of those dishes that, like chocolate chip cookies or buttermilk pancakes, will serve you well in life. (Emma Christensen/TMS) |
Everyone should know how to make a good beef stew. It's just one of those dishes that, like chocolate chip cookies or buttermilk pancakes, will serve you well in life by providing both comfort and nourishment.
Searing the meat is key. Not browning, searing. Get your pot nice and hot with a thin film of oil, and toss in as many cubes of meat as will fit in a single layer. Don't move them at first. You want to get a dark brown caramelized crust on the underside. When the meat releases easily from the pan and you see that crust, then you can stir and repeat until the cubes are totally seared.
Also key is cooking the stew low and slow. I like to do this in an oven for the steady heat it provides, though you could also simmer the stew on a back burner. Either way, you need to use a heavy bottomed pan with a fairly tight-fitting lid, such as a dutch oven. This will trap in moisture and help the meat to cook into tenderness.
With those two conditions met, you can go on to make any kind of beef stew you like. Start with the traditional onions, carrots and potatoes with a splash of red wine. Next time, throw in some mushrooms or a handful of barley. Or use a dark beer instead of the wine to deglaze the pot and deepen the flavor.
Give yourself a whole afternoon for this endeavor. Searing the meat takes time and cooking it takes even longer. And after all that, the stew is even better the next day. This recipe makes a lot, as a good stew should, so all your time will be rewarded with a week of good eating.
Classic beef stew
Serves 6-8
Ingredients:
3-4 pounds beef chuck roast, cubed
2 teaspoons vegetable oil, divided
2 medium onions, diced
3 celery stalks, diced
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons Worcestershire, divided
3 tablespoons all-purpose flour
1 cup red wine, plus extra to finish
3 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
Searing the meat is key. Not browning, searing. Get your pot nice and hot with a thin film of oil, and toss in as many cubes of meat as will fit in a single layer. Don't move them at first. You want to get a dark brown caramelized crust on the underside. When the meat releases easily from the pan and you see that crust, then you can stir and repeat until the cubes are totally seared.
Also key is cooking the stew low and slow. I like to do this in an oven for the steady heat it provides, though you could also simmer the stew on a back burner. Either way, you need to use a heavy bottomed pan with a fairly tight-fitting lid, such as a dutch oven. This will trap in moisture and help the meat to cook into tenderness.
With those two conditions met, you can go on to make any kind of beef stew you like. Start with the traditional onions, carrots and potatoes with a splash of red wine. Next time, throw in some mushrooms or a handful of barley. Or use a dark beer instead of the wine to deglaze the pot and deepen the flavor.
Give yourself a whole afternoon for this endeavor. Searing the meat takes time and cooking it takes even longer. And after all that, the stew is even better the next day. This recipe makes a lot, as a good stew should, so all your time will be rewarded with a week of good eating.
Classic beef stew
Serves 6-8
Ingredients:
3-4 pounds beef chuck roast, cubed
2 teaspoons vegetable oil, divided
2 medium onions, diced
3 celery stalks, diced
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons Worcestershire, divided
3 tablespoons all-purpose flour
1 cup red wine, plus extra to finish
3 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
