How To Make Beef Stew

How To Make Beef Stew

Traditional beef stew is a classic American dish. Several unique ingredients make up this winter warmer. Follow our chef "CJ" aka Chris Jacobson as he guides you through the steps to make this hearty meal for your family.

You Will Need

• 680 g beef , bite-sized cubes
• 1 medium celery stalk , chopped
• 1 medium carrot , chopped
• 1 medium potato , chopped
• ½ large large onion , chopped
• 1 cups (250ml) mushrooms , whole
• 2 Tbsp tomato paste
• 1 cups (250ml) red wine
• 3 cups (750ml) chicken or beef stock
• 2 Tbsp butter
• 2 Tbsp parsley , chopped
• flour
• salt , to taste
• pepper , to taste
• canola oil
• olive oil
• lemon juice
• thyme
• parchment paper

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Step 1:

Season The Beef

Take 1 1/2lbs. (680 g) of choice beef cut into bite-sized pieces and season with salt and pepper. Coat all sides of each piece with flour to help with browning and prevent burning in the pot.

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Step 2:

Brown The Beef

In a hot pot, fill the bottom of the pot with canola oil, which has a higher smoke point. Place the beef in the pot, making sure not to have the pieces too close together as this will steam the meat rather than brown it. Turn the beef occasionally until it is brown on all sides. Remove and set aside. Do not drain the pot.

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Step 3:

Prepare The Veggies

Chop up 1 celery stalk, 1 carrot, 1 potato and 1/2 large onion together in a bowl. Keep the pieces big as this will add to the flavor and give the stew a hearty feel.

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Step 4:

Caramelize

Pour all the vegetables into the pot that held the beef and add 2 Tbsp of butter to help caramelizing. Stir the vegetables regularly until brown. Add 1 cup (60 g) whole mushrooms to the vegetables and continue to stir until all vegetables are brown and caramelized.

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Step 5:

Add The Broth

Add 2 Tbsp of tomato paste to the bottom of the pot and begin to mix the vegetables with the paste. Add 1 cup (240 ml) of red wine and stir occasionally, cooking off the alcohol in the wine. Add the browned beef back to the pot and cover all contents with 3 cups (720 ml) chicken or beef stock. Add a few sprigs of thyme. Cover the beef, vegetables and stock with parchment paper. The parchment paper will prevent moisture from diluting the stew. Cover pot with a lid and leave to simmer for 2 1/2 to 3 hours.

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Step 6:

Garnish And Serve

After 3 hours, remove the parchment paper and check the stew. The vegetables should be soft and the beef should be cooked through. The stew should look thick and hearty. Ladle out a serving and garnish with a parsley salad made from 2 Tbsp chopped parsley, a squeeze of lemon juice, a pinch of salt and a drizzle of olive oil. Serve hot and enjoy!