Brown Stew
One of my dad's creations that still fills me with warm thoughts when I make and taste this. What a great dish to stick to the ribs
One of my dad's creations that still fills me with warm thoughts when I make and taste this. What a great dish to stick to the ribs
- Carbohydrate 12.8171452011765 g
- Cholesterol 85.536 mg
- Fat 27.5623599267354 g
- Fiber 2.9585362777973 g
- Protein 27.4769065933894 g
- Saturated Fat 9.99780028571352 g
- Serving Size 1 1 Serving (304g)
- Sodium 797.292285701268 mg
- Sugar 9.85860892337919 g
- Trans Fat 3.28160154578616 g
- Calories 410 calories
Step-by-step
- salt and pepper beef and coat with flour, brown in a little oil a few pieces at a time in a large dutch oven type pot.
- put all meat back in pot and add enough water to barely cover meat.
- add all remaining ingredients cook 1 hour on a low boil stirring occasionally.
- thicken with cornstarch and water if necessary.
- serve with rice.
When cooking chuck roast, a heavy-bottomed Dutch oven is essential for establishing proper thermal mass, preventing hotspots during the initial searing phase. Searing the meat in small batches prevents steam accumulation, allowing the proteins and sugars to undergo the Maillard reaction rather than boiling in their own juices. Coat the cubed beef thoroughly in flour before browning; the starches will later interact with the simmering liquids to naturally thicken the cooking broth as it reduces over low heat.
Maintain a low boil for the one-hour cooking duration so the collagen within the tougher connective tissues of the chuck roast gradually breaks down into gelatin. This conversion provides body to the sauce while tenderizing the beef fibers. Celery, carrots, onions, and fresh mushrooms release their moisture into the pot during this simmer, contributing savory glutamates that meld with the beef base and Worcestershire sauce.
If the final consistency remains too thin after the vegetables soften, mix equal parts cornstarch and cold water into a slurry before whisking it into the simmering liquid. Serve the finished preparation over steamed white rice to absorb the seasoned pan juices.
