How to Make the Best Stew

Beef Stew Recipe

Beef Stew Recipe

Few incentives will motivate grown men to queue voluntarily for indefinite periods of time, single file, waiting in anticipation with empty bowls in hand. Although the males of the species tend to be the most vulnerable, women and children appear no less tempted. Nothing calls them out like a steaming hot bowl of choice, mouth-watering, best-you-ever-tasted, savory mulligan; stew so unusually delicious it will have everyone lining up to scrape the bottom of the pot for more. Our goal is to help you learn how to make the best stew you and your loved ones have ever had.

If you have been fortunate enough to stumble upon such a well-received recipe, you are a cook in demand, and your stew is most likely famous, at least within your circle of appreciative family and friends. If you are still searching, however, read on. The recipe and tips that follow have ushered more than one cook into notoriety and made them well known for their great beef stew.

Choosing and Preparing the Meat

The marbling and texture of the boneless chuck roast make it the most suitable choice for use in this recipe. Almost any cut of beef can be used, however, if provision can made for tenderness by cutting tougher cuts cross grain into small uniform pieces.

Browning the meat slowly and thoroughly in a heavy pan is the key to pulling out the best flavor. Avoid crowding the pieces in the pan and brown in batches if necessary, keeping browned pieces warm until all the meat is finished.

Another common practice that enhances flavor is to trim excess fat from the meat and render it to use for browning instead of vegetable oil.

How to Make the Best Stew

How to Make the Best Stew

Best Beef Stew Recipe

We feel that this is the best beef stew recipe. To get started you’ll need the following ingredients.

  • 3 pounds boneless beef chuck roast, cut in 1-1/2 inch cubes
  • 1 cup flour
  • 1 teaspoon marjoram
  • 1-1/2 teaspoons salt
  • ¼ teaspoon pepper
  • vegetable oil or rendered beef fat
  • 2 beef bouillon cubes dissolved in 3 cups boiling water
  • 2 dashes Tabasco
  • ¼ teaspoon marjoram
  • 2 onions, chopped
  • 1-1/2 cups chopped celery
  • 5 carrots, cut in bite-sized pieces
  • 3 large potatoes, red or white, cut in bite-sized pieces
  • 1 cup frozen peas

1. Preheat oven to 300 degrees. Heat fat or oil in a large cast iron Dutch oven or other comparably heavy pan. Put flour, 1 teaspoon marjoram, salt and pepper in a strong plastic bag and shake to mix. Dredge meat in the flour mixture in the bag and when oil is hot, brown meat pieces slowly and thoroughly. Add ¼ teaspoon marjoram, bouillon and boiling water to cover, and two dashes Tabasco to meat and stir. Return to a boil, remove from stove, cover, and bake in the oven for one hour.

2. Remove from oven, add chopped onion, celery, carrots and potatoes, return to oven and cook covered for one more hour, or until meat and vegetables are tender.

3. Remove from oven, gently stir in frozen peas and allow to sit, covered, for five to ten minutes. Salt and pepper to taste and serve.

Make It Even Better

The quality of a good stew improves with time and the flavor is actually better the second day after the flavors have had a chance to meld. Consequently, stew is best prepared through Step 2 the day before, allowed to cool at room temperature, and then refrigerated overnight. Before reheating the next day, add a bit of water or broth as needed, recheck seasonings, and heat thoroughly before adding frozen peas and allowing the stew to sit covered for 5 or 10 minutes.

A great cook is really nothing more than an average person who has managed to collect some fabulous recipes. Carefully following a good recipe will produce outstanding results every time. Best Beef Stew is one you will confidently turn to again and again. People will line up for it.

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