Beef stew

beef_stew

English beef stew is a classic dish that has been enjoyed by many for generations. This hearty and flavorful meal is typically made with tender beef, root vegetables, and a rich broth that is slow-cooked to perfection. It’s the ultimate comfort food and can be enjoyed on a cold winter’s day or any time you need a little warmth and nourishment.

The history of English beef stew dates back to the Middle Ages when beef was a luxury reserved for the wealthy. Meat would have typically been cut into large chunks and cooked in a big pot with vegetables and herbs. Over time, this dish became more popular and accessible to everyone, with variations appearing in different regions of the country.

Today, there are many different recipes for English beef stew, each with its own unique twist. Some recipes call for beer or wine to be added to the broth, while others use Worcestershire sauce or tomato paste to enhance the flavor. The key to making a great beef stew is to use high-quality ingredients and to take your time building up the layers of flavor.

To start, you’ll need a good cut of beef that is suitable for slow cooking. Chuck, stewing steak, or shin are all good options that will become tender and flavorful when cooked for a long time. You’ll also need a selection of root vegetables such as carrots, potatoes, and parsnips, which will add sweetness and depth to the broth.

To build up the flavor of the stew, you’ll want to start by browning the beef in a hot pan. This will give it a lovely golden color and help to seal in the juices. Once the beef is browned, you can remove it from the pan and set it aside while you cook the vegetables.

To get the most flavor out of the vegetables, it’s a good idea to cook them in the same pan that you used for the beef. This will help to pick up any residual flavors and aromas from the meat. You’ll want to cook the vegetables until they are softened and lightly browned, then add some flour to thicken the broth.

Next, you’ll want to add some liquid to the pot. Beef broth, beer, or wine are all good choices, and you may also want to add some herbs such as thyme or rosemary to flavor the broth. Once the liquid is added, you can return the beef to the pot and allow everything to simmer gently for several hours.

The longer the stew cooks, the more flavorful it will become. You can let it simmer for up to six hours, adding more liquid as needed to keep everything moist. When the stew is ready, it should be thick and fragrant, with tender pieces of beef and vegetables that melt in your mouth.

English beef stew is often served with crusty bread or dumplings, which soak up the delicious broth and make each bite even more satisfying. It’s the perfect meal to enjoy with family and friends on a cozy evening at home, or to pack into a thermos for a warming lunch on a cold day. Give this classic recipe a try, and you’ll soon see why it’s stood the test of time!

Ingredients:

  • 1 1/2 lbs beef stew meat, cut into chunks
  • 2 tbsp flour
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 cup red wine
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and chopped

Instructions:

  1. Preheat your oven to 325°F.

  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

  3. Toss the stew meat with the flour, salt and pepper, and add to the pot. Brown the meat on all sides, then remove and set aside.

  4. Add the onion and garlic to the pot and sauté until they are softened.

  5. Pour in the beef broth and red wine, scraping the bottom of the pot to loosen any browned bits.

  6. Stir in the tomato paste and add the bay leaves and thyme.

  7. Bring the mixture to a boil, then return the meat to the pot.

  8. Cover the pot with a lid and place it in the preheated oven for 2 hours.

  9. After 2 hours, remove the pot from the oven and add the chopped carrots and potatoes.

  10. Cover the pot and return it to the oven for an additional 45 minutes to 1 hour, or until the vegetables are tender and the meat is falling apart.

  11. Remove the bay leaves and thyme sprigs and season with additional salt and pepper if necessary.

  12. Serve hot with crusty bread or over mashed potatoes. Enjoy!