Share your perfect beef stew recipe

Cafe Society
21

My “recipe”, insofar as I have one, isn’t all that different from others posted–well-browned beef, lots of onions and garlic, herbs and spices, plus whatever other vegetable I feel like chopping up and tossing in the pot. However, I will offer two points:

  1. First, you make a roux. (Okay, technically not “first”, since you should use the drippings from browning the beef, but the phrasing is traditional.) A nice rich, brown gravy makes a much better thickener than the flour slurry Chefguy mentioned, though it takes more effort. If you’ve never made one before, be aware that it generally takes practice.

  2. Include summer savory in the herb mix. It’s relatively subtle, but it really improves the flavor.

22

I don’t care what the OP is looking for but I want this! :smiley:

23

My favorite meal growing up was my Mom’s beef stew. I asked for the recipe but she didn’t really have one, so sometime in the early 80’s I watched and took notes. Now I make it and also don’t use measurements, but I’ll try to give some estimates.

This recipe isn’t quite traditional, and the first thing I’ll list will make some people gasp… but it is tasty and a bit quicker than the traditional ones.

Start with a two pound sirloin steak… (cue gasping). Trim and cut into (large) bite sized pieces. Add a small amount of oil to a large pot and brown the meat (or grill and then trim/cube). Add one small onion (Videlia or such) chopped medium. Then several finely chopped garlic cloves. When onion is translucent, several “blups” of A1 sauce and stir.

Next add one can of Red Gold Petite Diced Tomatoes with Onion, Celery, and Green Pepper (ok, any can of tomatoes is fine, but this is the kind I like), one box of beef broth, and one small can V8 (regular). Bring to a boil.

Add about a dozen cubed small potatoes. I use small golden potatoes so I don’t have to peal and I quarter or sixth the depending on the size. Then about the same amount of carrots. I use Baby carrots again so I don’t have to peal and the cutting the in half or thirds is very quick. If necessary add water to cover. Return to a boil.

Here is where it gets vague with regards to amounts. Adjust according to your tastes. Add a “palm full” (about 1.5 Tbsp maybe) each of dried Oregano, Basil, and Parsley. Probably a tsp each of celery seed, sugar, and paprika. A few “shakes” of Worchestershire (I like it so I put in several). A couple of large pinches of salt, some freshly ground black pepper, a large pinch of red pepper flakes (or to taste), and a bay leaf or two. Add water if necessary to cover. Stir thoroughly

Simmer for at least an hour and a half or as long as you like, stirring occasionally. Longer lets the flavors blend better and it doesn’t get mushy as long as you are using a true simmer. Add water if necessary during this time.

When ready to serve, remove the bay leaves, and make a roux and use that to thicken to your preference. Serve with your choice of bread (crusty, corn, or dark rye are my favorites)… use this to sop up the stewy goodness left over.

Make lots for leftovers… it is even better the next day.

24

This is time-consuming, yet simple. The worst part is having to smell it for hours and hours and wishing you could just hurry up and eat it already. It’s more like pot roast in a stew.
For Step 1:

3 lbs. boneless beef chuck roast, cut into 1-inch chunks
2 tbsp. olive oil
kosher salt
ground black pepper
1/4 cup all-purpose flour
2 carrots, unpeeled and quartered
2 celery ribs, quartered
1 medium yellow onion, quartered
10 garlic cloves, split in half
2 tbsp. tomato paste
1/4 cup balsamic vinegar
3/4 bottle dry red wine
1 bay leaf
2 whole fresh thyme sprigs
4 cups beef broth
Preheat oven to 350 degrees.

Heat oil in a large dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.

Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.

Add tomato paste to the pot and mix to incorporate. Cook for 1-2 minutes.

Add balsamic vinegar to the vegetables and stir to incorporate. Cook another 1-2 minutes.

Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.

Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.

Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don’t have a stick blender, you can use a food processor or blender). After blended, return the meat to the pot and bring to a boil.

For Step 2:

2 lbs. red or yukon potatoes, unpeeled and chopped into bite-sized pieces
3/4 lb. carrots, unpeeled and sliced diagonally into bite-size slices
7 cremini mushrooms, quartered
Directions

Add the potatoes, carrots and mushrooms to the braised beef mixture, taking care to submerge as many vegetables as possible. Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.

25

Most of these recipes are good but I tend to keep it simple:

Toss the trimmed and cubed beef with liberal salt and pepper.
Brown the beef thoroughly and set aside.
Pour off all but a few tablespoons of fat/oil.
Saute a double buttload of yellow onions well.
Scrape onions aside and saute flour into a roux using both the remaining fat and onion juice.
Toss beef and juices back in, add water, let simmer.
Add potatoes and carrots after about 2-3 hours.
1 hour later, or later, adjust salt sparingly and serve.

Oh, wait, I forgot my one secret ingredient: with the water, add 1-2 tablespoons finely diced anchovy filet. Kicks the umami through the roof.

26

I shall dig it up; the recipe is not as readily available as I originally thought. By tomorrow…

27

I use anchovy paste, but same-same. Highly recommended!

28

I’ve thought about adding anchovies to savory dishes. I make puttanesca, and the flavor they impart is outstanding, but I wasn’t sure if putting it in stew or chili might produce a funky flavor. I will try it next time.

29

No. As long as the amount of anchovy is small relative to the dish (no more in weight than perhaps the amount of salt you’d normally add) it does not bring any distinctive taste of its own but the boost in savoriness, umami, tastiness is exceptional.

30

man, this thread title is killing me every morning …

31

One little semi secret I use is Apple Cider. Great earthy flavor to apples that just blends in as another layer of depth. Not too much to make it seem sweet though obviously.

32

If you’re worried about making it too sweet, you can probably get the same effect from cider vinegar. It certainly helps chili, though I’ve never tried it in stew.

33

If you’re making a broth, boil a ham bone with it to whiten the soup. Potatoes will keep it from getting too salty.

34

The sweet doesn’t show up if you keep it to less then 1/2 cup per gallon of stew, unsimmered.
But you don’t want to replace 3 cups of wine with 3 cups of cider or anything like that.

But Cider vinegar would be good too. :slight_smile:

35

I like apple cider in a pork stew. But I go with beer or red wine in a beef stew. With lamb I stick with wine.

I’m going to give the anchovy paste a try.

36

The thing you have to keep in mind is that most “secret ingredients” do little or nothing. I’ve read many, many Cooks articles where they deconstruct recipes and then try all the special ingredients to find that most of them add little or nothing.

The result is that I’ve learned to keep my recipes simple and add only things that have proven value. Anchovy adds an unquestionable kick in flavor, especially if you don’t use beef stock. I’m not sure the same is true of a dab of peanut butter, cup of cider, or other oddball additions you see in many recipes.

37

Yeah, anchovy (or even fish sauce) is one of my stew standbys for kicking up the umami (or I’ll even just use straight-up Accent/MSG or a bit of bouillon cube which accomplishes the same thing, but gives me less control over the flavors.)

Typically, I don’t use a recipe when it comes to stew as it’s just one of those things that come together with what ingredients and vegetables I have around. If I am planning ahead, though, my favorite beef stews are (ingredients included):

Swedish kalops
Flemish beef carbonnade (I cook it with two slices of bread with mustard on top of the stew. The bread is traditional, and it breaks down and thickens the stew. I’m not sure why that particular recipe omits it.)
Hungarian beef stew (pörkölt)

Oh, and beef burgundy, of course.

38

Chocolate is another one.

It would be easy enough to test. Make your beef stew and right before you put it on split it into two batches. Add (half) the weird ingredient to one and not to the other and have someone test them both.
If you want to make it ‘double blind’ have another person make it for you. If you really like your recipe I think you might unconsciously make some other adjustments. Say, adding some extra salt to the one WITH the ‘secret ingredient’ which will make it taste better.

39

Irish Beer and Cheddar Beef Stew

• 2 lbs. beef sirloin or round, cut in cubes and browned however you like
• 2 tsp black pepper
• 2 Tbs. minced garlic
•
• 4 medium potatoes, cut in cubes
• 3 carrots, cut in 1/2-inch slices
• 2 cups chopped celery
• 1 onion, chopped
•
• 2 - 10 oz. cans of Campbell’s Cheddar Soup
• 2 tsp. Worcester sauce
• 1 Tbs. Dijon mustard
• 1 - 12 oz. bottle of ale
• 2 slices rye bread, torn into small pieces
• 4 c. of shredded Cheddar Cheese
Honestly, it’s been so long since I made this, I don’t completely remember the process, but I think I cooked everything but the cheddar soup and cheddar cheese in a medium-heat crockpot for a couple hours, then added the cheese and cheese soup for a couple more.

40

That’s just it: I’ve read too many analytical recipes where someone like Cooks or ATK did do parallel batches, and what stands out in my memory is that practically none of the special ingredients make a better dish. Stew, chili, marinara sauce, etc. - dabs of this and that either don’t make it better or sometimes give it an off note when compared to the simpler version.

Chili is perhaps the worst for this, because most cookoffs severely limit the range of standard ingredients and the old coots become convinced that their dab of peanut butter, chocolate, red wine, pureed apple or whatever makes their pot a winner.