Slab of Beef With Spinach and Other Trhings in the Middle Tied Together

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	40%
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	vi%
Fe 6mg	32%
Potassium 1344mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a solar day is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should be considered an estimate.)

This is a bones beefiness stew that'south a favorite wintertime meal. This hearty dish is like shooting fish in a barrel, delicious, and cheap to make. While there are hundreds of variations of traditional beefiness stew, information technology'south hard to amend on this version's savory and comforting goodness.

For even better flavor, make this dish the 24-hour interval earlier yous plan to serve it and reheat for a 1-pot repast. For a feast, serve alongside crusty bread or rolls. Beef stew makes delicious leftovers, and y'all can double this recipe if you accept a big enough pot.

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"This stew was excellent, with rich beef flavor. I'd recommend sprinkling the beef lightly with table salt and pepper, then seasoning more than as needed before serving. If your beef broth contains salt, you lot might non need much more salt. The recipe made about 12 cups of stew, and it was fantastic with crusty French bread." —Diana Rattray

• 3 tablespoons vegetable oil

• 3 pounds boneless chuck roast (cut into 2-inch pieces)

• 1 to 2 teaspoons salt (or to gustation)

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

• 2 medium yellowish onions (cut into ane-inch chunks)

• 1/four loving cup all-purpose flour

• 3 cloves garlic (minced)

• ane loving cup red wine

• 1/2 teaspoon dried thyme

• 1/ii teaspoon dried rosemary

• i medium dried bay leaf

• 3 cups beefiness broth (low-sodium)

• 3 big russet potatoes (peeled and cut into eighths)

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

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

• 1 tablespoon chopped fresh parsley, garnish

1. Gather the ingredients.

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2. On medium-high heat, add the vegetable oil to a big heavy pot (one that has a tight-fitting lid).

   The Bandbox / Diana Chistruga

3. When it begins to fume slightly, add the beefiness and brown on all sides. Practise so in batches if necessary. Add together the common salt and pepper equally the beef browns.

   The Spruce / Diana Chistruga

4. In one case browned, remove the beef with a slotted spoon or tongs and set up aside.

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5. Add together the onions and sauté for well-nigh 5 minutes, until softened.

   The Spruce / Diana Chistruga

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

   The Spruce / Diana Chistruga

7. Add together wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will get-go to thicken the wine equally information technology comes to a simmer.

   The Spruce / Diana Chistruga

8. Simmer the wine for v minutes and so add together the beefiness, thyme, rosemary, and bay leaf. Pinnacle with the broth. Bring back to a gentle simmer, cover, and cook on very low for about i 60 minutes.

   The Bandbox / Diana Chistruga

9. Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Sense of taste and adjust seasoning.

   The Spruce / Diana Chistruga

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

    The Spruce / Diana Chistruga

How to Store and Freeze

• Beef stew volition keep for 3 or 4 days in an airtight container in the refrigerator. Reheat on the stovetop or microwave for a delicious, quick meal.
• To freeze beef stew, add together it to an airtight freezer-safe container or heavy-duty zip-tiptop bag, leaving most an inch of headroom. Freeze for up to a month. Defrost in the refrigerator before reheating.

Tips

• The stew includes some flour, just If you'd like to thicken it more, make a slurry using 1 or 2 tablespoons of flour and just enough water to brand a thin paste. Add to the stew and simmer until thickened.
• If the stew is too thick or yous would like more liquids, add extra beef broth.
• Make certain the beef is very tender earlier you add together the potatoes, carrots, and celery.
• Always reheat leftovers to at least 165 F, the minimum safe temperature for leftover nutrient.

Recipe Variations

• To add more flavor to beefiness stew, attempt adding a tablespoon or two of tomato paste later deglazing the pan. You lot can likewise add a splash of red wine vinegar subsequently cooking or more stale herbs.
• Feel gratis to use your favorite wintertime vegetables like parsnips and rutabaga.
• Thawed frozen peas or cutting dark-green beans may be added a few minutes before the stew is ready.

How Do Y'all Make Stew Meat Tender?

The key to tender stew meat is depression and ho-hum cooking in liquid. For beef stew, make sure the meat is becoming nice and tender before adding the vegetables.

Should I Brown Stew Meat Start?

Browning or searing stew meat before cooking low and dull adds tons of compact flavor to a dish like beefiness stew. Once liquid is added, deglazing the pan retrieves any flavorful stuck $.25 from the bottom and makes for a tasty sauce. The crusty caramelization on the beefiness adds texture to the dish as well.

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

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