Beef Stew Recipe, How To Make The Best Beef Stew
December 12, 2024 Chef Joe
INGREDIENTS
| Vegetable Oil | 1-2 Teaspoons | |
| Beef (Cut into chunks) | 11/2 (700 Grams) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Onions (Roughly Chopped) | 2 Small | |
| Red Bell Pepper (Diced) | 1 | |
| Tomatoes (Chopped) | 3 | |
| Garlic Cloves (Minced) | 3 | |
| Sweet Paprika | 1 Tablespoon | |
| Cumin | 1 Teaspoon | |
| Dried Thyme | 1 Teaspoon | |
| Tomatoe Paste | 1 Tablespoon | |
| Red wine (Optional) | 1 Cup (240 ml) | |
| Beef Stock/Chicken Stock/Water | 4-5 Cups | |
| Bay Leaves | 2 | |
| Celery Stalk (Chopped) | 1 | |
| Carrots (Cut Into Chunks) | 3 | |
| Potatoes (Cut into chunks) | 2 |
Instructions:-
- Heat oil in a large pot
- Put in your beef chunks and season with salt and pepper until it is brown for about 6-7 minutes, then remove the beef from the pot leaving the oil in the pot
- Pour in chopped onions into the oil and gently stir
- Add bell pepper and cook for 3-4 minutes
- Pour in your chopped tomatoes, minced garlic and cook for 3-4 minutes
- You can now return your beef back into the pot and stir gently
- Add tomato paste, season with the spices and mix properly
- Pour in your red wine and de glaze (cook until reduced in half) (This is optional)
- Add beef stock and bay leaves and stir gently
- Cover the pot and reduce the heat to low and cook for 90 minutes
- After 90 minutes you can now add your celery, carrots and potatoes and cook for another 20-30 minutes
- Now you can remove from heat and serve
Nutrition Facts
Serving Size: 6
Calories Per Serving: 371
% Daily Value
Total Carbohydrate
38.74g
14%
Cholesterol
92mg
31%
Total Fat
11.43g
15%
Saturated Fat
3.337g
17%
Unsaturated Fat
5.704g
Trans Fat
0.403g
Dietary Fiber
6g
21%
Protein
30.72g
61%
Sodium
1249mg
54%
Sugars
6.08g
12%
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