Adding Depth to Beef Stew Asian

Diet Facts (per serving)
625	Calories
31g	Fat
34g	Carbs
47g	Protein

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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	625
% Daily Value*
Total Fat 31g	twoscore%
Saturated Fatty 11g	56%
Cholesterol 141mg	47%
Sodium 886mg	39%
Total Carbohydrate 34g	12%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 47g
Vitamin C 13mg	65%
Calcium 81mg	6%
Iron 6mg	32%
Potassium 1344mg	29%
*The % Daily Value (DV) tells you how much a food in a food serving contributes to a daily diet. two,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should exist considered an gauge.)

This is a basic beef stew that's a favorite winter meal. This hearty dish is piece of cake, succulent, and inexpensive to brand. While at that place are hundreds of variations of traditional beef stew, it'southward hard to meliorate on this version's savory and comforting goodness.

For fifty-fifty better flavor, make this dish the day earlier yous plan to serve it and reheat for a one-pot meal. For a feast, serve alongside crusty bread or rolls. Beefiness stew makes delicious leftovers, and yous tin can double this recipe if you have a big enough pot.

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"This stew was splendid, with rich beefiness flavor. I'd recommend sprinkling the beefiness lightly with salt and pepper, then seasoning more than equally needed before serving. If your beef broth contains salt, you lot might not need much more salt. The recipe fabricated about 12 cups of stew, and information technology was fantastic with crusty French breadstuff." —Diana Rattray

• 3 tablespoons vegetable oil

• 3 pounds boneless chuck roast (cut into ii-inch pieces)

• 1 to 2 teaspoons salt (or to gustation)

• 1 teaspoon freshly footing black pepper (or to taste)

• two medium xanthous onions (cut into i-inch chunks)

• 1/4 loving cup all-purpose flour

• 3 cloves garlic (minced)

• 1 loving cup cherry vino

• 1/2 teaspoon stale thyme

• 1/ii teaspoon stale rosemary

• 1 medium stale bay leaf

• 3 cups beef broth (low-sodium)

• iii large russet potatoes (peeled and cut into eighths)

• 2 stalks celery (cutting into 1-inch slices)

• 4 medium carrots (peeled and cut into 1-inch slices)

• 1 tablespoon chopped fresh parsley, garnish

1. Gather the ingredients.

   The Bandbox / Diana Chistruga

2. On medium-loftier estrus, add the vegetable oil to a large heavy pot (one that has a tight-plumbing equipment lid).

   The Spruce / Diana Chistruga

3. When it begins to smoke slightly, add the beef and chocolate-brown on all sides. Do then in batches if necessary. Add the salt and pepper as the beef browns.

   The Bandbox / Diana Chistruga

4. Once browned, remove the beef with a slotted spoon or tongs and set bated.

   The Bandbox / Diana Chistruga

5. Add the onions and sauté for near 5 minutes, until softened.

   The Bandbox / Diana Chistruga

6. Reduce heat to medium-low and add together the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.

   The Spruce / Diana Chistruga

7. Add wine and deglaze the pan, scraping whatever brownish bits stuck to the bottom of the pan. The flour volition beginning to thicken the wine every bit information technology comes to a simmer.

   The Spruce / Diana Chistruga

8. Simmer the vino for five minutes and then add the beef, thyme, rosemary, and bay leafage. Top with the broth. Bring back to a gentle simmer, cover, and melt on very low for about ane hr.

   The Spruce / Diana Chistruga

9. Add potatoes, celery, and carrots and simmer, covered, for some other 30 minutes, or until the meat and vegetables are tender. Gustation and arrange seasoning.

   The Spruce / Diana Chistruga

10. Turn off the heat and let sit down for 15 minutes before serving. Garnish with the fresh parsley if desired.

    The Spruce / Diana Chistruga

How to Store and Freeze

• Beef stew will keep for three or 4 days in an airtight container in the fridge. Reheat on the stovetop or microwave for a delicious, quick repast.
• To freeze beefiness stew, add it to an airtight freezer-safe container or heavy-duty null-top bag, leaving about an inch of headroom. Freeze for up to a month. Defrost in the fridge earlier reheating.

Tips

• The stew includes some flour, but If you lot'd like to thicken it more, make a slurry using 1 or ii tablespoons of flour and just enough h2o to make a sparse paste. Add to the stew and simmer until thickened.
• If the stew is as well thick or y'all would like more liquids, add extra beef broth.
• Brand sure the beef is very tender before you add the potatoes, carrots, and celery.
• Always reheat leftovers to at least 165 F, the minimum prophylactic temperature for leftover nutrient.

Recipe Variations

• To add more flavor to beefiness stew, try adding a tablespoon or ii of tomato paste afterwards deglazing the pan. You tin also add a splash of red wine vinegar afterwards cooking or more dried herbs.
• Experience free to use your favorite wintertime vegetables like parsnips and rutabaga.
• Thawed frozen peas or cut green beans may be added a few minutes before the stew is ready.

How Do You Make Stew Meat Tender?

The key to tender stew meat is low and slow cooking in liquid. For beefiness stew, brand certain the meat is becoming dainty and tender before calculation the vegetables.

Should I Brown Stew Meat Offset?

Browning or searing stew meat before cooking low and ho-hum adds tons of compact flavor to a dish similar beef stew. Once liquid is added, deglazing the pan retrieves any flavorful stuck bits from the lesser and makes for a tasty sauce. The crusty caramelization on the beef adds texture to the dish equally well.

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I don't like this at all. It's not the worst. Sure, this volition do. I'thou a fan—would recommend. Amazing! I love it! Cheers for your rating!

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Source: https://www.thespruceeats.com/old-fashioned-beef-stew-recipe-101187

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