Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, beef stew. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner. Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. You can also follow our best tips for tenderizing meat.
Beef Stew is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Beef Stew is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook beef stew using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Beef Stew:
- Make ready (2.5 Lbs) Chuck Roast
- Make ready (2) Cups of beef broth
- Take (6) Tbsp of Olive Oil
- Make ready (3) Tbsp of Butter
- Get (3/4) Cup of Flour
- Make ready to taste Salt and Pepper
- Take (2) Tbsp of Balsamic Vinegar
- Prepare (1) Onion, diced
- Get (1) Large can diced tomatoes
- Prepare (5) Potatoes, diced. Skin on
- Get (5) Carrots, skinned and cut into 2 inch pieces
- Make ready (4) Cups of water. (Approximately)
We just got back from Los Angeles. Beef stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew. We recommend using chuck, also known as front shoulder meat, for this beef stew.
Instructions to make Beef Stew:
- Dice Chuck Roast into 1inch pieces.
- Put flour, salt and pepper into a large bowl. Add diced Chuck Roast. Mix/coat well.
- In a cast iron pan, heat Olive Oil, butter. Fry the flour coated Chuck Roast until dark brown, in batches as not to over fill pan. Add in Balsamic Vinegar to first batch.
- In a large pot, add the beef broth and diced tomatoes.
- Dice potatoes, carrots and Onion.
- Add all of the fried Chuck to pot. Add the remaining juices from cast iron pan to pot. Add the water.
- Add all the vegetables to pot. At this point make sure there is enough water in pot to cover everything well.
- Cover and simmer on very Low for 4-5 hour's. Checking every few hours on the liquid. Add some water when or if you need to.
- Enjoy with some cornbread or bread and butter.
Read on to get all the hot deets on this ultra-comforting stew. We recommend using chuck, also known as front shoulder meat, for this beef stew. The round, or rear muscle, also works well, too. While these tough cuts take time to become tender, they release collagen as they cook for a smooth, gelatin-rich broth. Add the beef, beef broth and bay leaves.
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