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Super Rich Beef Stew

Super Rich Beef Stew

華語版/Chinese version of this recipe

super rich beef stew

After whipping up rice-dishes, pasta, porridge-dishes meals for weeks, I decided to cook something that I hadn't done in quite a while - a hearty stew! The reason I have placed stews on the sidelines, despite it's easy cooking technique (just stick it on the stove for 2+ hours and head out to the living room to wrestle with the rascals), is that I have yet to find a recipe that has made me go "Wow!" . I used to follow the recipes I have discovered very very carefully and be it chicken stew or beef stew, they were always either too heavy on the red wine/stout taste, or too tangy because of the tomato sauce or tomato paste, or too oily. So this time, I decided to just do it based on my own instincts and experience. The result was a super rich beef stew with the perfect consistency (not too thick, not too watery), and a recipe to keep. Here it is!

You will need~
    - 500g of beef chuck tenders - 1 Tbs tomato paste - 2 Tbs of Balsamic Vinegar - 2-3 Tbs plain flour - 4 cups beef broth - 4 pieces of bay leaf - 3 medium sized carrots - 1 red pepper - half a head of cabbage (optional) - 3-4 medium sized potatoes / 10 mini potatoes (what are they called?) - 1 bulb of garlic - Sugar (to taste)

Brown the ingredients in a large pot

Alrighty then, whip out that cutting board and razor sharp kitchen knife and start working on those vegetables -- roughly chop up the carrots, red pepper and potatoes, shred the cabbage to a preferred size and peel the skin of the garlic so that you can see the shiny gleam of its flavourful flesh. Next, cut the beef into bite-sized pieces, otherwise it will take forever for them to tenderize and achieve that 'fall-apart-at-the-touch' effect. Immediately after all the chopping, slicing and dicing, heat up your largest pot and pour a generous amount of olive oil into it. When the oil starts to sizzle, throw in the beef pieces and garlic. Stir them around for a few minutes until the beef has taken on a gorgeous brown sear and you can smell the magic in the air. Now let's get the vegetables (except the cabbage, it gets drunk too easily, so it will go in later) to join the party - toss them in as well, can you hear them squeal in delight? At this time you should work on opening that carton of beef broth and the can of tomato paste that're lying nearby. Measure up 4 cups of the broth and pour it all into the crowded pot, along with 1 tablespoon of the tomato paste, balsamic vinegar and sugar (to taste, but I added about 4 teaspoons). It's been very straightforward so far right?

super rich beef stew prep

Well now, we will have to go grab another smaller pot and set it on the stovetop (another one, of course, do not take the larger one with all the goodness off the fire!). Scoop out about half a cup of the broth from the larger pot and transfer that into the smaller pot, and after that has come to a boil, which shouldn't take too long, gently sprinkle in the flour, whisking as you do so. This flour and broth bit will add thickness to the stew. When the flour-broth concoction has thickened up, pour it into the stew, and stir slowly with a ladle. Cover the pot, lower the fire (after it has come to a boil), and allow to simmer for 2-2 1/2 hours. Serve with rice, baguette, pasta or on it's own. Bon Appetit !

華語版/Chinese version of this recipe

Printable Version >>

Super Rich Beef Stew
Recipe Type: Main
Cuisine: Stew
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
A stew doesn't have to be complicated to be good. This super rich beef stew is perfect for a rainy night in with the family!
Ingredients
  • - 500g of beef chuck tenders
  • - 1 Tbs tomato paste
  • - 2 Tbs of Balsamic Vinegar
  • - 2-3 Tbs plain flour
  • - 4 cups beef broth
  • - 4 pieces of bay leaf
  • - 3 medium sized carrots
  • - 1 red pepper
  • - half a head of cabbage (optional)
  • - 3-4 medium sized potatoes / 10 mini potatoes (what are they called?)
  • - 1 bulb of garlic
  • - Sugar (to taste)
Instructions
  1. Roughly chop up the carrots, red pepper and potatoes, shred the cabbage to a preferred size and peel the skin of the garlic.
  2. Next, cut the beef into bite-sized pieces.
  3. Heat up your largest pot and pour a generous amount of olive oil into it.
  4. When the oil starts to sizzle, throw in the beef pieces and garlic.
  5. Stir them around for a few minutes until the beef has taken on a gorgeous brown sear.
  6. Toss in the vegetables (except the cabbage, as they get soft very easily)
  7. Open that carton of beef broth and the can of tomato paste and measure up 4 cups of the broth and pour it all into the pot, along with 1 tablespoon of the tomato paste, balsamic vinegar and sugar (to taste, but I added about 4 teaspoons).
  8. Grab another smaller pot and set it on the stovetop
  9. Scoop out about half a cup of the broth from the larger pot and transfer that into the smaller pot.
  10. After that has come to a boil, which shouldn't take too long, gently sprinkle in the flour, whisking as you do so.
  11. When the flour-broth concoction has thickened up, pour it into the stew, and stir slowly with a ladle.
  12. Cover the pot, lower the fire (after it has come to a boil), and allow to simmer for 2-2 1/2 hours. Serve with rice, baguette, pasta or on it's own.
  13. Bon Appetit !

 

 



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