Altenrative Recipes for Beef Stew Meat for Oven

Get ready for a classic beef stew recipe with chunks of tender meat and hearty vegetables simmering in a flavorful red wine sauce. It's the ultimate one-pot meal packed with protein and vegetables.

For culling cooking methods, effort this stew recipe with the Instant Pot or Tedious Cooker.

Tabular array of Contents

1. The dutch oven sautés and braises
2. Selecting the correct cut of meat
3. Searing first to add surface season
4. Sautéing the aromatics
5. Using hearty vegetables
6. Wine pick
7. The underground ingredients
8. Thickening the sauce liquid
9. Braising in the oven
10. Can this stew be fabricated entirely on the stovetop?
11. What to serve this with
12. Classic Beef Stew Recipe

Beef stew is comfort food in a basin. Everything you need for a consummate repast slowly simmers in a Dutch oven. This pot is extremely versatile, as I use it to sear the beef get-go to add flavor on the surface, then I place it in the oven to finish the braising process. To make the recipe involves merely a little upfront preparation, but then you have an hour to let the equipment exercise the work.

The gentle and prolonged cooking time ensures that the chunks of meat and vegetables become extremely fork-tender. Over time, the flavorful carmine wine liquid concentrates into a creamy, thickened sauce that infuses and coats every ingredient. Y'all can serve this meal with mashed potatoes, rice, or pasta for a satisfying feast.

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The dutch oven sautés and braises

A dutch oven is an extremely versatile pot to execute multiple cooking methods. The heavy bandage iron construction, with thick walls, does a great task retaining heat. It beautifully browns the beef stew meat and sautees the vegetables. And then the whole pot goes in the oven to complete the braising process.

The oven provides a very consistent heated environment, gently simmering the ingredients for just over an hour. The hands-off cooking is similar to using a tiresome cooker. 1 thing to check is that the knob of the hat is rut-rated above 350-degrees, so information technology doesn't melt. If not, then finish cooking the stew on the stovetop.

Selecting the right cutting of meat

Beef stew is extremely popular because it takes tough, cheap cuts of meat and turns them into tender pieces. I recommend using boneless beef chuck, which comes from the moo-cow's shoulder section, or beefiness chuck curl. This choice contains a good amount of marbling and connective tissue to create flavorful pieces.

Avoid buying precut pieces labeled as stew meat from the store. They tend to be too lean, resulting in a dry out texture. I too like to control the size of the pieces, cut them into about 1 ½-inch cubes. Make sure to trim off excess fat and tough silver skin.

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Searing starting time to add surface flavor

To create a flavorful golden-brown crust on the beef, dry the surface well with paper towels. This ensures that the meat sears instead of steams when information technology hits the hot pan. The goal hither is to brown the sides, non melt them all the way through.

With chuck cuts, dry heat from pan-searing won't thoroughly tenderize the meat. The moist cooking environment and stewing liquid will turn tough collagen in the muscle fibers into rich gelatin.

Sautéing the aromatics

A classic mix of carrots, onions, and celery saute to add together aromatics and natural sweetness from the vegetables in the dish. As the moisture evaporates and these ingredients lightly brown, they begin to caramelize. The garlic and fresh thyme cook in the fat and so that their fatty-soluble flavors infuse into the stew before adding the liquid.

Using hearty vegetables

To make this a complete meal, I add big chunks of carrots and potatoes. I cutting them into pieces big plenty to withstand the long cooking fourth dimension and not to autumn apart. I notice that waxy types of potatoes, which are lower in starch and college in sugar similar white, crimson, and yellow, keep their shape when stewing, and they absorb lots of flavors. I prefer the buttery and smooth taste of Yukons golds.

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Wine selection

Use a dry cherry-red vino like cabernet sauvignon, merlot, chianti, pinot noir, or a French Beaujolais. Y'all desire it to exist fruity with tannins merely not overly sweet. Make sure it'south i you'd similar to drinkable because its flavors will infuse into the stew. Plus, you'll take leftovers to enjoy with the meal.

The secret ingredients

To make the beefiness stew season pop, add lycopersicon esculentum paste and soy sauce to deepen the savory notes. They contain natural glutamates that increase the umami taste of the beef for dimension. I also utilise balsamic vinegar for acidity to residual and raise the salty and subtly sweet flavors in the dish.

Thickening the sauce liquid

Add flour at the beginning of cooking to saute out its raw taste. Adding in beef stock helps hydrate the starches, and as it begins to boil, the starches not bad and thicken. The starches in flour are robust and can keep their consistency in prolonged heating, making it an ideal candidate for stewing.

Over time equally steam builds upward in the pot, you'll notice information technology gradually exiting the sides of the lid. This helps to reduce the volume and to concentrate the liquid. If needed, at the very finish of cooking, simmer the stew on the stovetop for a few minutes to adjust the consistency.

Braising in the oven

The nigh consequent and depression key style to cook a stew is in a covered pot placed inside the oven. The hot air evenly circulates in the closed surround, gradually transferring the heat by conduction from the pot to the food. I use a moderate 350-degrees to keep the braising liquid at a low simmer.

The meat cooks to well-washed to go far tender. The connective tissue and fat need to reach 210ºF (99ºC) for at least an hour. This time allows the collagen to transform into gelatin and render the fatty from the protein. The meal is ready when the beefiness and vegetables can exist hands cutting with a fork.

Tin this stew be made entirely on the stovetop?

Yep! However, the burners on the stove give straight heat to the bottom of the pot, making it decumbent to hot spots. Therefore, brand sure to check and stir every 20 minutes and accommodate the heat as needed. The melt fourth dimension may be slightly longer with the lid's constant lifting, releasing steam that helps to soften the nutrient. Cook on a gentle simmer, depression to medium-low heat.

What to serve this with

• Buttered pasta similar egg noodles, pappardelle, or penne.
• Brown rice or white rice
• Mashed potatoes

Benefits adding vino to the dish

The alcohol in wine lowers the boiling indicate of a liquid, similar beef stock. Instead of the boiling indicate of h2o being 212ºF (100ºC), the wine reduces that to below 200-degrees. This causes the vino to evaporate quicker and generates more water vapor in the pot for quicker heat transfer and cooking of the stew. Information technology's like force per unit area cooking.

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• ▢ two ½ pounds boneless beef chuck, or beef chuck scroll
• ▢ 1 teaspoon kosher salt, plus more as needed for seasoning
• ▢ ½ teaspoon black pepper, plus more as needed for seasoning
• ▢ 3 tablespoons olive oil
• ▢ 2 cups carrots, peeled, cut into ¾-inch thick slices
• ▢ 1 cup celery, ½-inch thick slices
• ▢ one cup scarlet onion, 1-inch dice
• ▢ 1 teaspoon chopped thyme
• ▢ i bay foliage, dried or fresh
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup balsamic vinegar
• ▢ 1 tablespoon love apple paste
• ▢ ¼ cup all-purpose flour
• ▢ 3 cups beef stock
• ▢ 1 cup blood-red wine, dry
• ▢ 2 tablespoons soy sauce
• ▢ i pound yukon gold potatoes, cut into i-inch pieces
• ▢ 1 tablespoon chopped parsley

• Thoroughly dry the surface of the beef with paper towels. Trim off any excess fat or silverskin. Cut into i ½-inch thick cubes, so season with common salt and pepper.

• Set the oven rack to the lower 3rd position. Heat to 350ºF (177ºC). Heat a large dutch oven over medium-high rut. Add the olive oil, in one case hot add the beef in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to two minutes per side. Transfer to a clean plate. Repeat with remaining beef.

• Plough heat down to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and tender, 5 minutes.

• Add the thyme and bay leafage, saute for 30 seconds. Add the garlic, saute for 30 seconds.

• Add the balsamic vinegar. Stir, scraping the lesser of the pan to release whatsoever browned bits. Melt until most of the liquid has evaporated, about 1 minute.

• Add together the tomato paste, stir and melt for 30 seconds. Sprinkle in the flour, stir and cook for 1 infinitesimal. Slowly stir in the beef stock, scraping downward the lesser of the pan. Add the wine and soy sauce, stir to combine.

• Add the browned beef and potatoes. Bring the liquid to a rapid simmer over medium-high oestrus for 5 minutes, turn off the heat. Comprehend and carefully transfer the pot to the oven.

  Cook until the meat is very tender and vegetables are easily pierced with a fork, near 75 to 90 minutes. Taste the sauce and season with more than salt and pepper equally desired. For a thicker sauce, stir and cook over medium-loftier heat, about 5 to 10 minutes.

• Serve the stew garnished with chopped parsley.

• Make information technology Gluten-Free: Substitute tamari or coconut aminos for soy sauce. Omit the flour and apply a cornstarch slurry. In one case the stew is done cooking in the oven, transfer it to the stovetop. Combine 2 tablespoons of cornstarch and ¼ cup h2o. Bring liquid to a boil over medium-high heat, slowly add together the slurry, stir until the liquid thickens, 60 to xc seconds.
• Make it Whole-30: Substitute coconut aminos for soy sauce. Substitute arrowroot flour (starch/pulverisation) Bob'due south Red Manufactory recommended.

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Nutrition Facts

Classic Beef Stew

Amount Per Serving

Calories 629 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 11g 55%

Cholesterol 130mg 43%

Sodium 1174mg 49%

Potassium 1566mg 45%

Carbohydrates 33g eleven%

Cobweb 5g 20%

Sugar 5g vi%

Protein 45g xc%

Vitamin A 131IU three%

Vitamin C 22mg 27%

Calcium 389mg 39%

Atomic number 26 14mg 78%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed under: American Batch Cooking Beef Beef Main Braising and Stewing Christmas Easter Fall Family Friendly Freezer Meals Halloween Main Dish One Pan/Pot Soups St. Patrick's Day Video Winter

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I'g a culinary schoolhouse graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the scientific discipline backside cooking to help you gain confidence in the kitchen.

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