
Beef Stew

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Many people don't make stews because they don't think of them in time and they associate them with messy prep, overnight marinades, and long cooking. The first thing you should know is that you can make a beef stew without marinating or browning the meat (the French have a whole family of such stews, called daubes). As soon as you come home and take off your coat, just put the meat in a pot with some onions, carrots, and a bouquet garni, pour over enough liquid to coven bring to a simmer; and cook for 2 to 5 hours. You can then serve as is, or you can reduce and/or thicken the stewing liquid. Serve the onions and carrots used from the beginning, or strain them out and use one garnish. If you know how to use a pressure cooker, you can make the stew in an hour. The beef stew presented here uses all the steps: marinating, flouring, browning. If you don't have the time, you can skip them. Makes 4 to 6 main-course servings.
ingredients
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serves: 4
3 pounds boneless beef chuck
1 large onion (chopped)
1/2 head garlic
2 carrots (peeled and chopped)
Bouquet garni
2 cups full-bodied red wine (or more as needed)
Salt
Pepper
Flour for coating the meat (optional)
3 tablespoons olive oil (or canola oil) (optional)
2 tablespoons butter (optional)
2 cups broth (or as needed)
Servings Per Recipe: 4
Amount per Serving
Calories: 866
- Total Fat: 57.1 g
- Saturated Fat: 22.4 g
- Trans Fat: 2.6 g
- Cholesterol: 243.5 mg
- Sodium: 515.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.6 g
- Sugars: 3 g
- Protein: 66.7 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012