Beef Stew

It turned out great Everything mixed well and it has a really nice flavor I added a bit more garlic while cooking the meat and onions but it was delicious

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Beef Stew Save
Beef Stew
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It turned out great Everything mixed well and it has a really nice flavor I added a bit more garlic while cooking the meat and onions but it was delicious

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
white meat free gluten free red meat free dairy free pescatarian
  • Carbohydrate 17.7366697305105 g
  • Cholesterol 0 mg
  • Fat 1.62350091314428 g
  • Fiber 2.29038006397893 g
  • Protein 3.21589073489419 g
  • Saturated Fat 0.315960023011814 g
  • Serving Size 1 1 serving (290g)
  • Sodium 303.896213851321 mg
  • Sugar 15.4462896665316 g
  • Trans Fat 0.0815596833857163 g
  • Calories 96 calories
not set

Step-by-step

  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 1 teaspoon dried rosemary
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 6 cups beef broth
  • 3 tablespoons tomato paste
  • 3/4 cup peas
  • 2 pounds stewing beef trimmed and cubed
  • 1/2 cup red wine optional
  • 1 pound potatoes peeled and cubed
  • 4 pieces
  • 4 stalks cut into 1 inch pieces
Deep mahogany broth clings to the back of a spoon with a glossy sheen, carrying the distinct warmth of seared protein and reduced aromatics. Skepticism surrounds quick-cooking stew recipes that promise deep braised flavor in under thirty minutes, yet specific adjustments alter the outcome significantly. Transitioning from dried herbs to fresh rosemary drastically alters the aromatic profile by introducing volatile essential oils that survive brief heating phases without turning bitter. Dried garlic powder disperses evenly throughout a liquid medium, whereas raw garlic requires adequate fat to release diallyl disulfide compounds before moisture is introduced. Starch molecules swell between 63 and 68 degrees Celsius, thickening the surrounding beef broth as amylose chains unspool into the liquid matrix.

Tomato paste contributes glutamates that bond chemically with naturally occurring nucleotides in the beef broth, amplifying savory perception without additional sodium. Deglazing the cooking vessel with red wine dissolves browned fond stuck to the pan surface, liberating caramelized sugars through alcohol solubility before simmering drives off the volatile ethanol. Cubing potatoes to uniform one-inch pieces ensures thermal energy penetrates the center within the active cooking window, preventing raw crunchy interiors while outer starches hold their structural integrity. Retaining peas until the final three minutes prevents chlorophyll degradation, maintaining a vibrant green hue instead of a drab olive drab coloration caused by prolonged acid exposure. Storing leftovers in airtight glass containers below 4 degrees Celsius preserves food safety for up to four days while starches continue retrograding into a firmer consistency.

Waffles?
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