The Best Browned Beef Stew Ever
The original recipe called for a 10 oz package of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. You can add the spices you wish. This is very good! 4-6 servings
The original recipe called for a 10 oz package of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. You can add the spices you wish. This is very good! 4-6 servings
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 1 tablespoon dried parsley
- 1/2 teaspoon pepper
- 1 onion finely chopped
- 1/2 cup flour
- 2 onions diced
- 2 carrots finely diced
- 1 - 1 1/2 lbs cubed beef stew meat
- 1 carrot finely chopped
- 1/4 cup finely chopped celery with a few minced leaves
- 1 pinch thyme
- 3 1/2 cups beef broth
- 2 medium potatoes diced
- Carbohydrate 33.7374866014348 g
- Cholesterol 0 mg
- Fat 7.34125992755132 g
- Fiber 4.48126726495252 g
- Protein 4.92958874047929 g
- Saturated Fat 0.669315386919198 g
- Serving Size 1 1 (286g)
- Sodium 261.118137093641 mg
- Sugar 29.2562193364823 g
- Trans Fat 0.205990168291417 g
- Calories 216 calories
Step-by-step
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
Swapping standard beef broth for an equal measure of dry red wine transforms the base liquid into a rich pan sauce through molecular deglazing. Historically, long-simmered beef dishes emerged as a practical method to tenderize tough cuts of working muscle through collagen breakdown. Modern home cooks can easily adapt this preparation for dietary needs by utilizing gluten-free flour blends for thickening and tamari instead of salt.
- Refrigerate the cooled pot within two hours to safely navigate the food safety danger zone below 140 degrees Fahrenheit.
- Thicken the chilled liquid further on the second day by simmering uncovered for ten minutes over medium-low heat.
- Stir the stew every fifteen minutes during the initial braise to prevent scorching the flour-thickened pan drippings at the bottom of the Dutch oven.
- Store airtight leftovers for up to three days or freeze them for up to three months without losing structural integrity in the root vegetables.
- Cut potatoes into uniform three-quarter-inch cubes so they soften at the exact same rate as the diced carrots during the final forty-five minutes of cooking.
Chemistry dictates that gelatin melts completely during cooling and sets firmly overnight, yielding a much thicker sauce on reheating. Storing the dish allows aromatic compounds in the celery and thyme to fully saturate the meat fibers.
