Recipe by MinatheBrat
This really is the best beef stew I've ever had. Try it and I'll think you'll agree - or I'll eat your leftovers! haha Makes me sound like a used-stew salesman. I've also got a great trick if you're using russets (you know -the cheap potatoes) to make them taste simply wonderful. I haven't tried it with lamb yet, but I believe this stew recipe would be wonderful with lamb! If someone tries it let me know how it turns out.
Top Review by mianbao
This recipe makes very good stew. It is actually quite similar to the one I usually use, but has the addition of red wine. The wine does seem to add a certain something, and I will include it when I make stew again. I didn't use quite as many carrots, but was faithful to to the recipe otherwise. Thank you for sharing this with us.
- 4 tablespoons olive oil
- 1 1⁄4 lbs stewing beef
- 6 garlic cloves, chopped
- 1 cup red wine
- 1 (12 ounce) bottle beer (dark or light is your choice)
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon thyme
- 4 bay leaves
- 2 -4 tablespoons Worcestershire sauce, depending on taste
- 2 tablespoons butter
- 3 lbs potatoes, your choice
- 1 onion, chopped
- 6 carrots, chopped
- mixed vegetables, that you can add if you like greener stew-cabbage, celery, green peas, pearl onions, parsnips, turni (optional)
- salt and pepper
- chopped parsley (to garnish) or thyme (to garnish)
Directions See How It's Made
- Heat oil and brown meat well.
- Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce.
- Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step.
- Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well.
- Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes.
- Taste for salt and pepper and garnish with the green herbs.
- **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it.
- **Tip for Russet Potatoes**.
- 1/3 c water.
- 1 T. sea salt.
- Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW!