Simple Beef Stew Recipe
A great beef stew is not just a recipe; it's a technique. The slow, simmering process yields otherwise tougher cuts of meat into tender, succulent bites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.augustusranch.com.
Cooking tools:
- Dutch oven
- Oven
- Baking sheet
- Pot
- Slotted spoon
- Fine-mesh sieve
- Mixing bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Slow cooker
- Stove
- Tongs
- Spoon
- Whisk
- Kitchen timer
- Fork
Ingredients
- 1 LB beef stew meat, around 1 inch chunks
- Salt
- Pepper
- Olive oil (or any preferred natural oil)
- 3 - 4 Carrots, chunks
- 1 Onion, chunks
- 2 - 3 Celery, chunks
- Few sprigs fresh thyme
- Few cloves of garlic
- Spices: whole peppercorns (about 10), star anise (1), cloves (3)
- 2 Cups broth of choice (water is fine if you don't have broth)
- 2 Cups red wine
- 1 Tablespoon tomato paste
- 2 Tablespoons butter to finish
- A few sprigs fresh parsley, chopped
