Beef Stew
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Beef Stew Recipe
My wife loves this beef stew recipe and begs me to make it at least once every other month. Maybe it is an excuse for her to relax over weekends and see me do the cooking, but I firmly believe that she really loves the taste of this beef stew, and to be honest, to see me sweat a little.
The technique used to roll the beef in the flour before frying is actually one of my secrets in cooking. I use the same technique when I prepare this lamb stew recipe.
This beef stew recipe is very basic and you can add vegetables and greens to taste, It works well with potatoes, peas, or beans. When it comes to serving you can keep it traditional and serve the beef stew on a bed of Samp, or any kind of rice of your flavour works well.
This beef stew recipe takes time to prepare, so give yourself an afternoon to do the work, unless you prefer the coolness of the evenings.
For the wine, choose a good quality red wine for cooking. The best red wines for cooking are those with moderate tannins: Merlot, Pinot Noir, Sangiovese (the main grape in Chianti), and lighter-style Cabernets. Heat won't improve the undesirable qualities of bad wine: it will accentuate them.
Maybe have a look at the Earl Stevens Collections of wines.
We hope you enjoy this beef stew recipe. If you do, please share it with your friends and family or leave a comment, if you like.
Thanks.
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Recipe Info
Yield
Serves: 6
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Season the flour with salt and pepper and roll the stewing beef in the dry seasoned flour until fully coated. Shake off excess flour
- Heat some of the oil in a large saucepan and brown the covered stewing beef until lightly brown.
- Reduce the temperature and add the onion, garlic, celery, and carrots and fry until soft and brown. Flavour to taste
- Add the red wine, tomatoes, beef stock and bay leaf and bring to the boil. Add the onions and simmer for one hour until the stewing beef and onions are soft
- Add the mushrooms and simmer fo another 20 minutes, or until the mushrooms are soft
- Mix the thyme through and serve on a bed of rice, soft polenta or Samp. Emjoy!
Current Rating
1.36 from 11
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Dirk Kotze
This is a good beef stew recipe. I tried it and my wife and family were very impressed. I can definitely recommend it to anyone looking for a basic and traditional beef stew recipe. 5.00Respond to Comments
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