BEST EVER ONE POT BEEF STEW #EASYRECIPES #BEEF
This Best Ever One Pot Beef Stew formula is a flavorfully simple exemplary hamburger stew formula that moderate cooks to flawlessness on the stove top and in the broiler. It's solace sustenance at its best and it's inconceivably flavourful – ideal for a chilly day!
I don't think about you, however for me there's no feast more warm and ameliorating than a storing bowl of this Best Ever One Pot Beef Stew and a cut of outside layer bread on a cool, frigid day. It's genuinely comfort sustenance at its best – basic, essential fixings meeting up with loads of adoration to make an excessively flavourful dish. Is there anything better?
It simply doesn't get any more fundamental than this Best Ever One Pot Beef Stew – succulent bits of new meat seared to flawlessness, and scrumptious fragrant vegetables in the best sauce like sauce known to mankind. I know, I'm being somewhat emotional here, yet there's only something about a moderate prepared dinner that can't be beat.
What's more, no, I'm not discussing a genuine moderate cooker (Crock Pot-style) – I'm talking that style of cooking where you set aside the effort to execute those additional means like carmelizing the meat until it caramelizes and deglazing the skillet with the best red wine you can get your hands on, to make sure you can encounter the flavor result. Also, I'm here to let you know, it's SO justified, despite all the trouble.
Ingredients :
- 2 tablespoons olive oil
- 2 pounds stewing beef
- salt and pepper (to taste)
- 2 tablespoons all purpose flour
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 large onion, diced
- 3 cloves garlic, pressed
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup red wine
- 2 dashes Worcestershire Sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 3 cups low sodium beef stock
- 5 medium white potatoes, quartered
- 1 cup frozen green beans (optional)
- fresh parsley for garnish
Instructions :
- Preheat your oven to 325 degrees Fahrenheit.
- Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
- Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
- Every hour or so, lift the lid of the pot and give everything a quick stir.
- If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
- You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
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