Category: Beef Recipes, Dinner, Life Style Recipes, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: Italian/USA, South African
Cooking Method: Stove Top
Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 40 Mins
A Beef Stew all the way from the USA to be enjoyed worldwide.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat the Olive Olive oil in a large heavy-bottom pot or dutch oven over medium-high heat.
- 2. While the Oil is heating up add the Beef Stew meat to a large mixing bowl and sprinkle over the Cake Flour, Salt, and Pepper and stir to coat.
- 3. Working in three batches: add ⅓ of the meat to the pan and sear turning with tongs until browned on all sides for about 4 to 5 minutes per batch. Set all of the meat aside on a clean plate.
- 4. Reduce the stovetop heat to medium
- 5. Add the Butter to the pot along with the chopped Onion, cook and stirring occasionally for 2 to 3 minutes until softened.
- 6. Add in the Garlic and cook stirring constantly for 30 seconds. Then stir in the Tomato Paste and cook for one more minute.
- 7. Pour the Red Wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- 8. Pour in the Beef Stock, Worcestershire Sauce, Balsamic Vinegar, Bay Leaves, Thyme, and return the seared beef to the pot stir to combine.
- 9. Reduce the heat to low (medium-low), cover and simmer for 60 minutes until the Beef insides becoming tender.
- 10. After 60 minutes stir in the Carrots, potatoes and Mushrooms.
- 11. Cover and simmer for 30 more minutes until Vegetables are tender.
- 12. If desired for a thicker stew whisk together the Cornstarch and cold water in a small bowl then whisk into the stew for 1-2 minutes until thick.
