Walk Away Winter Beef Stew
A delicious family favorite! I love food that's cheap and easy to make, so that's why this is such a family goody; get ready for the compliments!
A delicious family favorite! I love food that's cheap and easy to make, so that's why this is such a family goody; get ready for the compliments!
- Carbohydrate 46.7868123387097 g
- Cholesterol 55 mg
- Fat 14.9305395896057 g
- Fiber 6.77832941087548 g
- Protein 21.3977429005376 g
- Saturated Fat 5.88383505385305 g
- Serving Size 1 1 Serving (571g)
- Sodium 86.3398908602151 mg
- Sugar 40.0084829278342 g
- Trans Fat 1.94018104722222 g
- Calories 402 calories
Step-by-step
- Brown meat in a fry pan with a dash of oil, onions and garlic.
- When meat is brown, put all ingredients in stock pot.
- Add tomatoes, corn, carrots, potatoes, rosemary & 2cups of water, set cooker to high and WALK AWAY! Come back after 4hours, turn cooker to low and cook for a further 1hour or until meat is tender.
- Serve over rice. DELICIOUS!!!
Stewing beef relies entirely on collagen-rich connective tissues like collagen and elastin to survive hours of simmering without turning into dry, fibrous pellets. When subjected to moist heat between 195 degrees Fahrenheit and 212 degrees Fahrenheit for several hours, these tough structural proteins slowly hydrolyze into gelatin, creating a rich mouthfeel and yielding meat that collapses under the slightest pressure. Browning the cubes of meat in a hot skillet before adding them to the pot initiates the Maillard reaction, building complex savory notes through the rearrangement of amino acids and reducing sugars that a purely liquid environment cannot replicate.
Managing Moisture and Starches in Long Simmers
Potatoes introduce starch into the cooking liquid as their cell walls rupture during the five-hour cooking window, which naturally thickens the broth without requiring an explicit roux or cornstarch slurry. Maintaining the proper ratio of two cups of water to two cans of tomatoes ensures the stew does not become overly watery or scorch the bottom of the stock pot. If the liquid reduces too quickly during the initial four hours on high heat, add boiling water half a cup at a time rather than cold water to prevent the cooking temperature from dropping abruptly.
- Monitor the internal temperature of the thickest potato chunks to confirm they are fork-tender before serving.
- Store leftovers in an airtight glass container in the refrigerator for up to three days, as the flavor deepens overnight.
- Substitute chuck roast cut into one-inch cubes if standard pre-packaged stewing beef contains unevenly sized pieces.
