Beef Stew

Olive oil

onions, diced medium

carrots, chopped

celery, chopped

garlic,

cornstarch

beefsteak tomatoes, chopped

turmeric

red pepper flakes

stew beef, cubed

beef stock

Salt and pepper

In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.

Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.

Delicious! Loved it. I took some to a friend. She said it was best stew she ever had. I used the 10 cups of water, but added 2 tablespoons of Better than Bouillon beef flavor. I think it would be a great make a few days ahead meal.

First of all I want to say that this is a very robust and  flavorful stew! The technique of browning seasoned beef chuck cubes in small batches to create a fond or crust on the bottom of the pan is essential.  Then using butter to sauté the onions, garlic, and then tomato paste added even more depth.  I prefer Julia Child's method of adding flour and then putting the whole pot in a hot oven for 10 minutes and creating a crust on the meat preferable to the method described here, but it worked.  The results were a rich lightly thickened broth, and flavorful tender meat and vegetables.<br />What I did differently:  I used canned diced tomatoes, drained and I used much less liquid and my own homemade beef stock.   I used 6 cups of stock and to me it was sufficient to give a light gravy and not overshadow the meat and vegetables.<br />Here's what I would change:  I would peel and dice the potatoes, carrots, and celery.  It was awkward to try and cut up cooked quartered potatoes with skin intact.   It looked attractive but not very user friendly.  I liked the effect of a bundle of bay leaves, thyme, and parsley.  I didn't have fresh parsley so used dried in the mixture and it worked fine.  I don't think parsley contributes that much to a stew anyway and I happened to have thyme in my garden and it always brings out the beef flavor in  soups and stews.  The addition of the red wine vinegar is a must---it really added a tang to the broth.   To add things like canned soups to me isn't necessary.  This dish stands on its own!

I used Campbell's tomato soup instead of tomato paste and left out the tomatoes and it came out delicious

This is definitely long than a 20 minutes prep time. I left out the tomatoes but added corn, peas, and beans. It turned out better than I expected. My fiance already asked when I will make it again.

This was a very good stew.  I liked it because the broth was not to thick.  It had great flavor,  I also deglazed with red wine and simmered to au sec before adding the stock.  I also didn't eliminate the fat to only replace it with butter.  Why get rid of all that flavorful beef fat to only replace with butter?  Quick and easy, I started and cooked the beef on the weekend and during the week when I wanted it I added the potatoes, carrot, celery and tomato and finished it on the stove.

beef stew

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Total: 2 hours, 35 minutes

Servings: 5

Cost: $8.61 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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