Delicious Beef Stew Recipe
This recipe is largely based on a few recipes:
Chef Jean Pierre
Anthony Bourdain
Tatyana Nesturuk
Ingredients:
- 1kg Beef: The beef should be from the shoulder area. I used pre-cut stewing beef which comes from who knows where... Cut into chunks whatever size you like (doesn’t matter because it will be fall-apart tender when done).
- 1/2 cup red wine (optional)
- 1 big onion
- 3 cloves garlic or 2 tbsp garlic paste
- 1 tin tomato paste
- 2 carrots 2 celery stalks 2 cups sliced/chopped mushrooms
- possible herbs: thyme, basil, rosemary, cilantro, parsley
- 1 litre beef stock (minimum)
- 2 bay leaves paprika
- Worcestershire sauce
- 1/2 cup flour
- salt pepper
Preparations:
- Chop up the veggies to whatever size you like.
- Prepare the beef: Make sure the beef is room temperature. Optional salt at this time. Braise the beef chunks in olive oil at a high frying pan temperature so the beef will brown; turn to brown all sides. Keep spaces between the chunks.
- Heat 1 tbsp olive oil. Sauteé the chopped onion for 3 or 4 minutes, add the garlic.
- Add the tomato paste and all the herbs, paprika and Worcestershire sauce.
- Add the mushrooms, salt and pepper, continue the sauteé to reduce the mushrooms, 3 or 4 minutes.
- Add the flour, stir to coat everything and begin cooking the flour, 2 minutes.
- Add the beef.
- Add all the beef stock.
- Add 2 bay leaves, salt and pepper.
- Once boiling, bring back down to low simmer for a minimum of 2 hours.
- Check the beef for tenderness; it should break apart with a nudge of a spoon. If thickening is needed at the end, mix some corn starch with some of the pot stock and add the slurry back to the stew.
