BEST STEW I EVER HAD
Delicious. Slightly thickened broth that is full of flavor. Throw in a sprig of fresh thyme from the garden for extra deliciousness.
Delicious. Slightly thickened broth that is full of flavor. Throw in a sprig of fresh thyme from the garden for extra deliciousness.
- Carbohydrate 12.5996697402614 g
- Cholesterol 75.07674105 mg
- Fat 26.9608943692557 g
- Fiber 2.95612124717279 g
- Protein 22.6357795909636 g
- Saturated Fat 8.47024090440827 g
- Serving Size 1 1 Serving (424g)
- Sodium 159.102897980381 mg
- Sugar 9.64354849308861 g
- Trans Fat 2.64992639241615 g
- Calories 385 calories
Step-by-step
- Heat oil in bottom of pot.
- Brown stew beef on all sides.
- Mix bouillon cubes in water and add.
- Add parsley, thyme, rosemary, and black pepper.
- Bring to a boil and then simmer for 45 min.
- Chop celery, carrots, onion, potatoes.
- Add to pot.
- Mix corn starch in cold water and add to pot.
- Let simmer another hour.
- ENJOYYYY
Beyond the surface measurements of beef, broth, and root vegetables, this dish relies entirely on how collagen breaks down during long simmering processes. The connective tissue in stew beef converts into gelatin when held at a gentle simmer, which naturally thickens the cooking liquid before any cornstarch slurry is ever introduced. Canola oil provides a high smoke point necessary for browning the exterior proteins without burning the fond at the bottom of the pot.
Freezing this dish requires careful management of the starch content and the root vegetables. Potatoes subjected to sub-zero temperatures undergo cellular breakdown that leaves them spongy and waterlogged upon thawing. Cooks planning to freeze portions should omit the potatoes entirely during the initial cook and add fresh tubers during the final hour of reheating instead. Carrots and celery withstand the freezing process much better, retaining structural integrity if the stew is cooled to 40 degrees Fahrenheit within two hours before sealing in airtight containers.
Reheating stored stew demands moderate heat rather than a rapid boil to prevent the meat from seizing and toughening. Maintaining a low simmer on the stovetop allows the cornstarch thickener to redistribute evenly without breaking. Adding a splash of water during the reheating phase compensates for the moisture lost to evaporation during the initial one-hour vegetable simmer.
Chemical interactions between the beef proteins and allium compounds in the onion create savory depth through Maillard reactions during the browning stage. Dried herbs like rosemary and parsley release fat-soluble essential oils into the canola oil as the meat browns, dispersing aromatic compounds more thoroughly than if they were added strictly to the water phase.
