• Sunday , 22 October 2017
Beef Stew

Beef Stew

A handy tool for making beef stew is a small chopper featured in one of my posts, Basil Pesto. If you don’t have one, just chop the carrots, onion, and garlic as finely as you can since these three ingredients are the flavor base for the beef stew.
The base flavors: Chopped Carrots, Onions, and Garlic
Before browning the beef, I season the meat and toss with bread crumbs in a big resealable freezer bag.
I also added beef bone since stews and soups are more flavorful when cooked with bone-in meat or with “soup bones”.
The spices I used in this stew were paprika and italian seasoning.  I also added fish sauce or vietnamese “nuoc mam” but this is optional.
Just remember to layer your spices, salt, and pepper a little at a time until you get the flavor to your liking.
Ingredients:
1 medium size onion
5 cloves of garlic
3 med size carrots

1/2 cup bread crumbs
2 lbs stew beef or chuck
1 lb Beef bone
Salt
Pepper
Oil
1 small can Tomato Paste
1/2 can from 425 gram canned Tomato Sauce
Water1 tsp paprika (optional)
1 tsp italian seasoning (optional)
4 medium sized potatoes (optional)

Instructions:

1. Cut beef into 1 inch pieces
2. Lightly Salt and Pepper the pieces of beef

3.  Toss the beef and beef bone/s in a resealable bag with the
bread crumbs. Seal tightly and shake lightly, making sure each
piece of beef is coated with crumbs.

4. Heat the oil in a large pot/dutch oven on medium heat and
   brown the beef on both sides. Set aside.
*Don’t scrape the bread crumbs stuck to the bottom of the pan. It will dissolve once you mix in the tomato sauce and water.
5. Add oil and Saute the chopped onions, garlic, and carrots
   until tender.
6. Mix in the tomato paste and tomato sauce and add water
   depending on how thick you want the sauce to be.
7. Lightly scrape the bottom of the pot until the bread crumbs
   dissolve in the sauce.
8. Add the beef, salt, pepper and spices to the pot.
9. Mix and simmer on low heat for 2 hours.
10. Add the potatoes in after an hour and a half or until tender
Ingredients
Step 2: Lightly Salt and Pepper the pieces of beef

 

Step 3
Step 4
Step 5

 

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3 Comments

  1. Betsy
    October 15, 2013 at 8:37 PM Reply

    I am gonna try this one, sounds and looks so delicious!
    betsy

  2. Cristelle Brown
    November 17, 2013 at 4:42 PM Reply

    Hello!

    I hope this message finds you all to be doing well. I'm reaching out to you all as a representative of the Ronald McDonald House Charities of Richmond. We are currently working with Dillard's on a fundraising campaign.

    For the sixth time, Dillard’s is offering a special custom edition of the Southern Living Christmas Cookbook to benefit RMHC. This exclusive, 288-page hardbound cookbook is filled with fabulous holiday recipes, color photos, menus, decorating tips and entertaining ideas. This “must have” cookbook is available for only $10. In Richmond, the book is available at Short Pump and Stony Point.

    We would love to know if you all would be interested in featuring one of the recipes in promotion of the book on your blog. We'd really love to reach as many people as possible.

    If this is something you all would be interested in, then please don't hesitate to contact me at browncd23@vcu.edu about the cause.

    You can also refer to this link to learn more about the campaign and our organization: http://www.rmhc-richmond.org/announcements/dillards.

    I look forward to hearing from you!

    Cristelle Brown
    Undergraduate Intern, Ronald McDonald House Charities of Richmond

  3. Vanessa
    January 26, 2014 at 2:28 PM Reply

    I've been replying to posts but only realized that they didn't appear in the comments section! Thanks for the comment Betsy and Cristelle. I would love to try out recipes for year 2015 if Dillard's is coming out with a cookbook then :-)

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