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Beef Stew

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The goal of beef stew is tender beef and vegetables braised in a fairly thick sauce.

Ingredients

Stew

Equipment

Serves 6-8

Directions

Preheat oven at 350 degrees.
Heat dutch oven on medium. Add oil. Sear beef in pot. Add salt, pepper as it browns. Don't crowd the beef. You may have to do it in two batches. Remove and set aside.

Add 2 tsp oil to dutch oven and add onions. Cook until translucent, about 5 minutes.
Add parsley, garlic and cook 30 seconds.
Add tomatoes, broth, salt, bay leaf, thickener, beef. Scrape bottom. Bring to boil then cover and put in oven to braise for 1 1/2 hours.
Add carrots, potatoes, celery to dutch oven and cook an additional 1 hour.

Discard bay leaf.


Serve with crusty rolls.

Doug's Notes

I used baby carrots, which are about 2 inches long. They could have cooked longer. Next time I'll cut them in half.

 I've also used 1 tsp corn starch as a thickener. I've also cut the recipe in half. Also, after 2 hours, turn off oven and let coast for 15 minutes to pick up residual heat.
Note it takes at least 2 hours to cook beef and break down collagen so don't undercook.
I personally do not like the taste of store-bought beef broth and will try ways around it.


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