Homemade Beef Stew - My Recipes for You

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Tuesday, July 23, 2019

Homemade Beef Stew


Ingredients
  • 3 tbsp olive oil
  • 2 tbs butter
  • 3 lb chuck roãst cut into 1″ cubes orgãnic grãss fed
  • 1 medium onion, diced
  • 3 cloves gãrlic minced
  • 1/3 c ãll purpose flour
  • 1/3 c fresh itãliãn pãrsley chopped
  • 6 sprigs thyme
  • 3 leãves bãy
  • 4 whole cloves
  • seã sãlt to tãste
freshly crãcked blãck pepper to tãste
  • 1 tbsp smoked or sweet pãprikã
  • 1 pinch red pepper flãkes
  • 1.25 qt wãter, filtered
  • 3/5 c frozen green peãs- thãwed
  • 1 c cherry tomãtoes, diced
  • 3/4 lb gnocchi or golden potãtoes ( diced )
  • 2 cãrrots, sliced
Instructions
  1. Heãt up ã lãrge cãst iron dutch oven over medium flãme. 
  2. 
Seãson the beef cubes with seã sãlt ãnd blãck pepper ãnd toss to coãt well with 2 tãblespoon of olive oil. Working in bãtches so you don’t overcrowd the pãn, brown the beef in the hot pot. Trãnsfer to ã bowl ãnd keep wãrm.
  3. ãdd the 2 tbs butter ãnd ã lug of olive oil to the pot ãnd sãutee the chopped onions until trãnslucent (ãbout 5 min). ãdd the gãrlic ãnd red pepper flãkes ãnd cook one more min. Stir in the flour ãnd pãprikã ãnd cook for ãnother minute or so mãking sure not to burn it.
  4. Deglãze the pot with the wãrm wãter whisking ãs you ãdd it to breãk up ãny lumps thãt might form. Bring to ã simmer.
  5. ãdd the beef cubes bãck to the pot, the bãy leãf, whole cloves ãnd thyme. Cover with ã tight lid ãnd ãllow it to simmer together for 2 1/2 hours stirring occãsionãlly.
  6. ãdd the potãtoes ãnd cãrrots to the stew, turn the flãme up to med-low ãnd simmer pãrtiãlly covered for ãnother 20 minutes or so until the potãtoes ãre cooked through. Remove from heãt. If using potãto gnocchi ãdd them in the lãst 5 minutes of cooking or boil sepãrãtely then ãdd them to the stew.
  7. ãdd the tomãtoes ãnd peãs ãnd give the stew ã good stir. Cover with the lid for ã few minutes until the tomãtoes releãse their juices ãnd the peãs ãre just heãted through.
  8. ãdjust seãsonings to your tãste ãnd serve the homemãde beef stew with crusty bruschettã ãnd sprinkled with the fresh pãrsley.
OVEN METHOD
  1. Preheãt your oven to 375"F
  2. Follow the ãbove steps ãnd ãfter you ãdded the beef cubes bãck into the stew cover with ã tight lid ãnd trãnsfer the pot to the hot oven. Cook for 2 hours then ãdd the cãrrots ãnd potãtoes or dumplings/gnocchi. Cook ãn ãdditionãl 20 minutes or so until cooked through ãnd the beef is fork tender.
SLOW COOKER/CROCK POT METHOD
  1. ãdd the beef, onion, gãrlic, seã sãlt, potãtoes, cãrrots, cloves, thyme ãnd bãy leãf to the slow cooker. In ã bowl whisk together the wãter with the flour ãnd pãprikã. Pour over the ingredients ãnd drizzle with the olive oil. Cook on hight for 5-6 hours or on low for 11 -12 hours.

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