Hearty Beef Stew
This is a delicious homemade beef stew recipe that is extremely easy to make and delicious. Some people prefer something hearty like this for the cold winter months, but I can eat it anytime of the year.
This is a delicious homemade beef stew recipe that is extremely easy to make and delicious. Some people prefer something hearty like this for the cold winter months, but I can eat it anytime of the year.
- Carbohydrate 30.6969460416676 g
- Cholesterol 82.6375223032702 mg
- Fat 22.8046000524837 g
- Fiber 3.48156243218482 g
- Protein 24.8712721165129 g
- Saturated Fat 9.75489469253133 g
- Serving Size 1 1 Serving (412g)
- Sodium 445.472885325428 mg
- Sugar 27.2153836094828 g
- Trans Fat 2.82534953833636 g
- Calories 431 calories
Step-by-step
- Melt the butter in a large sauce pot over medium heat.
- Add in the stew beef cubes, brown for about 10 minutes.
- Add 4 cups of warm tap water.
- Add sliced onions, Worcestershire Sauce, Salt, Sugar, Black Pepper and Paprika
- Cover, let simmer on medium-low heat for 1 hour.
- Add carrots, Potatoes, Tomato Paste and Beef bouillon Cubes, stir well.
- Cover again, simmer for about 45 minutes or until potatoes are tender.
Brown meat thoroughly before adding liquids because Maillard reactions on the surface of the beef create the foundational savory compounds that water alone cannot develop. Crowding the pot prevents proper browning by trapping steam, so sear the cubes in batches if necessary until a deep mahogany crust forms. Butter provides milk solids that brown quickly, lending a rich nutty aroma to the pan drippings.
Controlling Texture Through Staggered Cook Times
Adding root vegetables midway through the cooking process prevents them from dissolving into mush while the tough connective tissue in the beef breaks down. Collagen requires sustained moist heat around 200 degrees Fahrenheit to convert into gelatin, which thickens the broth naturally. Potatoes and carrots introduced during the final forty-five minutes retain their structural integrity while absorbing the seasoned pan juices. Bouillon cubes and water offer a reliable base, though substituting low-sodium homemade stock introduces gelatin earlier and reduces the need for added salt.
- If the broth appears too thin after the potatoes finish cooking, simmer uncovered for ten minutes to evaporate excess moisture.
- Should the meat develop gray spots instead of a brown crust, the heat is too low or the pot contains too much liquid.
- Store leftovers in an airtight container for up to three days, as the starches continue to thicken the sauce overnight.
