Recipe : Beef Stew


This is homiest comfort food! Stews are similar to soups, its thick and rich in flavour and may not be clear. This recipe uses a mixture of red wine, beef broth / stock and water ...perhaps grape juice would be better but yes, Cola would be nice too which i think the purpose of wine in this recipe is to tender the beef or maybe to bring out the beef flavor.. i guess.  Beef stew practically cooks itself as it slowly simmers on the stove. Beef for stew is boneless. Basically this recipe allows you to throw everything in the pot.. and let it simmer until the veggie and meat are tender. You can eat with bread, mashed potato or pasta. We served it with tomato rice, courtesy by mom :)

So lets check the easy recipe of classic Beef Stew by Chef Micheal Smith (Chef at Home AFC Channel)

Classic Beef Stew
1/2 kg beef
a sprinkle or two salt and freshly grated pepper
a splash any vegetable oil - I used 4 tablespoon olive oil
a few carrots, peeled and roughly chopped
a few stalks celery, roughly chopped
a few potatoes, peeled and roughly chopped - I dont peel my potatoes
a few parsnips, peeled and roughly chopped - Ommited
a few onions, peeled and roughly chopped
a 28 ounce can whole tomatoes - i used half can tomato puree
1/2 bottle hearty red wine - i used 1/2 bottle (big) Coca- Cola
3 or 4 cups homemade or canned beef broth - I used 2 beef stock cubes
a few bay leaves
few sprigs fresh rosemary - ommited
1 jar pickled baby white onions - ommitted
few handfuls frozen peas - i used baked beans
another sprinkle or two of salt and pepper
I also used flour, mix 1/4 cup flour with the beef before your brown it

Preheat a large thick-bottomed pot over medium-high heat.

Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the pot—enough to cover the bottom in a thin layer—and toss in enough meat  to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.

Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.

Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetables—reserving the other half—and all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.

Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like.

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