Homemade Beef Stew recipe - Tasty task
HOW TO MAKE HOMEMADE BEEF STEW
•Preheat oven: While prepping everything else preheat the oven to 325° F.
•Prep Beef: Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.
•Heat Skillet: Heat the olive oil in a large Dutch oven over medium heat. If you don’t have a dutch oven, use an oven-safe skillet/pot that has a cover.
•Partially cook beef: Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
•Add other ingredients: Then add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
•Mix and simmer: Bring the mixture to a simmer, stirring, and return the beef to the pot.
•Cook in Oven: Cover the Dutch oven (pot), and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf.
•Serve: Taste the stew and season with additional salt and pepper, if necessary. Serve warm.
•Preheat oven: While prepping everything else preheat the oven to 325° F.
•Prep Beef: Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.
•Heat Skillet: Heat the olive oil in a large Dutch oven over medium heat. If you don’t have a dutch oven, use an oven-safe skillet/pot that has a cover.
•Partially cook beef: Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
•Add other ingredients: Then add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
•Mix and simmer: Bring the mixture to a simmer, stirring, and return the beef to the pot.
•Cook in Oven: Cover the Dutch oven (pot), and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf.
•Serve: Taste the stew and season with additional salt and pepper, if necessary. Serve warm.