Beef Stew Kosher Recipe
Sign me up at the county fair and slap a blue ribbon on me, because this is the best beef stew I’ve ever had or made.
Boasts seared pieces of chuck roast and hearty winter vegetables braised low and slow in a savory herb gravy. For being so decadent, this one pot wonder is a surprisingly easy and healthy meal – it’s a family favorite when we’re on a Whole30 or trying to limit grains and gluten.
I know there are times it’s hard to improve on an original – and far be it from me to call out anyone’s grandma – but my Dutch oven beef stew is better than your grandma’s beef stew. Hell, it’s better than MY grandma’s beef stew, and she’s the one who taught me how to cook beef stew in a dutch oven.
Spanish Beef Stew With Vegetables Recipe
Some people believe that comfort food isn’t comfort food without cream or cheese. To them I say “kiss my grits… yet another comfort food that needs neither cream nor cheese.”
Classic beef stew is the ultimate winter comfort food, and there’s nothing more classic than pulling out your trusty dutch oven to make it happen.
Well, to be fair, our healthy beef stew is everything you love about the classic, without grains, gluten, or wine*. Balsamic vinegar and tomato paste create a deep flavor base punctuated with onions, leeks, plenty of garlic, and fresh thyme. Oh, and did I mention potatoes? This is real, whole (and Whole30) comfort food at its finest.
Ground Beef Stew, Turkish Style • Unicorns In The Kitchen
A proper beef stew should braised low and slow for hours. You’ll create layers of deep flavor in this modern classic Beef Stew by simmering seared pieces of chuck roast with onions, leeks, and garlic in a seasoned broth. Add the vegetables in the last hour to ensure they’re perfectly bite-tender. This is a recipe made for Sunday supper, but the leftovers are even better the next day.
Be sure to check out the tips below as well as the detailed steps in the recipe card. This recipe is also available as a story!
The pre-cut beef labeled “stew meat” isn’t really the best choice for beef stew. Those pieces are typically cast-offs from various cuts, which makes the quality inconsistent. Some pieces will be super lean, while others are full of gristle. Variety might be the spice of life, but not so when making the very best beef stew possible.
Best Ever Beef Stew Recipe
The best choice is chuck roast. A well-marbled piece will have even ribbons of fat throughout. You’ll likely need to cut away some of the very large fat deposits and obvious gristle or sinew, but keep most of those ribbons of fat intact – they’ll render down to create a deeply flavorful and luxurious beef stew in the Dutch oven.
Ultimately this depends on how much beef stew you’re making and the size of your beef cubes. The sweet spot for this recipe is 3-4 hours, in two stages: the first 2 hours you’ll braise the beef, then you’ll add the hearty vegetables and braise until they’re tender and the meat is falling apart. If you’re not quite ready to serve yet, simply place the pot on the stove and cover tightly. It’ll stay warm for at least an hour.
Yes, with caveats. First, the flavor in a terrific beef stew all comes down to the sear. If you toss the beef raw into the crockpot, you’ll have tender but bland stew – you still have to sear it first!
Emeril's Beef Stew Recipe
Second, just be aware, this beef stew is so easy that cooking in a slow cooker won’t make it easier, save you, or even save you dishes. I’d only recommend if you need a set-it-and-forget-it meal. That being said, it’s a great option for weeknight beef stew if you won’t be home during the day!
Did you make this Easy Beef Stew recipe? I’d love to know how it turned out! Leave a comment and a rating below.
A proper beef stew should braised low and slow for hours. You’ll create layers of deep flavor by simmering seared pieces of chuck roast with onions, leeks, and garlic in a seasoned broth. Add the vegetables in the last hour to ensure they’re perfectly bite-tender. This is a recipe made for Sunday supper, and the leftovers are even better the next day.
Beef Stew — Kosher Recipes — Ronnie Fein
Calories: 465 kcal (23%) , Carbohydrates: 30 g (10%) , Protein: 43 g (86%) , Fat: 20 g (31%) , Saturated Fat: 6 g (30%) , Polyunsaturated Fat: 0 g , Monounsaturated Fat: 2 g , Trans Fat: 0 g , Cholesterol: 85 mg (28%) , Sodium: 880 mg (37%) , Potassium: 460 mg (13%) , Fiber: 4 g (16%) , Sugar: 5 g (6%) , Vitamin A: 263 % (263%) , Vitamin C: 26 % (26%) , Calcium: 29 % (29%) , Iron: 30 % (30%)
Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!You’ll soon be thanking me for sharing this salubrious recipe for a one pot thick beef stew, made mouthwateringly wonderful with the addition of a couple of keen ingredients. Today’s rock stars are dry red wine and whole grain mustard.
I’m not exaggerating when I make the statement that this is THE BEST BEEF STEW RECIPE you will ever create in your home kitchen. Yes, some of the familiars are still topping the ingredient list such as rich beef broth, fresh vegetables, and tender chunks of beef.
Instant Pot Beef Stew {healthy + Easy}
No, no… this big old batch of comfort food isn’t missing anything, to the point of next day leftovers being fought over. Seriously, you wait and see.
Leave the crock pot in the cupboard and put away the instant pot because this recipe goes at it old school using a large Dutch oven. Don’t worry, we’re talking one large pot, and hey, there’s always a next time for that instant pot…
My Thick and Hearty Beef Stew pictured with a Devilish Butler, a fabulous little French bread yeast roll that is PERFECT for mopping up all of this gorgeous gravy!
Dutch Oven Beef Stew With Red Wine
Would it surprise you to learn I am only a recent stew convert? I swear it’s true. I generally go out of my way to avoid the stuff.
The idea of slow cooker beef stew never appealed to me. Mainly because of the stringy gray meat that always seems to emerge from the bottom of the pot, I guess. Nope, not for me.
There was a slew of super cold nights this spring however, where a warm bowl of something seemed appropriate. Flipping through recipes in Southern Living Magazine led me to this one.
Classic, Hearty Beef Stew Recipe
I guess you could say that I was open minded enough to this easy recipe on a very cold night. Glad for it though, because I have since prepared this at least three times.
As for beef stew recipes, red wine is an ingredient I find interesting. It’s so often used to enhance the meat, but in this method, it enhances what becomes the fond after the meat has already been seared.
The liveners that flavor the finished stew at the very end are a splash of red wine vinegar for brightness and a lovely and briny whole grain mustard which offer surprising depth of flavor. An almost earthiness.
Irish Beef Stew Recipe — Bite Me More
In this farm to table southern beef stew recipe, a slurry is used to thicken the mixture. A slurry is a combination of a thickening agent and hot or cold liquid.
In the case of this recipe, all-purpose flour is added to just about a half a cup of beef broth, whisked until smooth, and poured into what remains of a heavily reduced red wine deglaze. The flour mixture combined with the concentrated components are enough to delight the senses without even tasting the product.
A stew. The beef in this case is seared over medium-high heat, browning it and allowing a lovely crust to form over the bottom of the pot.
Ultimate Beef Stew
Sweet carrots, savory onions, and pungent garlic follow, all leaving a bit of themselves behind as they soften and begin to brown on the bottom of the pot. All of that browned crust and tiny sizzled bits are where the flavor lies.
In a singular action known as deglazing, a flavorful liquid is used to instantly soften that browned crust on the bottom of the pan. Over medium heat, it is just enough to where a wooden spoon can work the browned bits or ‘fond’ into the liquid yielding a velvety rich concentrated broth or as I like to call it,
Further reduction of that pot liquor to an almost syrupy consistency proves irresistible to our palettes. Once all of the ingredients marry under the concentrated veil of this pot liquor, very good and very yummy things happen…
Farm To Table Thick And Hearty Beef Stew Recipe » Not Entirely Average
So, that last ingredient on the list above isn’t because it’s going to be used to garnish. No sir. For this dish, 1/4 cup of fresh flat leaf parsley is required for the final act.
Finishing any dish with herbs adds levels of
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