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How to Make Beef Stew

Know How to Make a Sumptuously Filling Beef Stew By Yourself

For those who want to know how to prepare a beef stew, here are some easy recipes that will help you to cook a filling and sumptuous dish.
Debopriya Bose
Last Updated: Jul 14, 2017
Stew is made by cooking solid food in liquids like water, wine, beer, etc. The solid foods are then served with the liquid in the form of a gravy. Often lots of vegetable are also used. Hence, depending upon the ingredients, this dish can be very nutritious. Meat is best suited for being cooked as a stew, because, as it gets cooked slowly in the liquid, it becomes soft and releases juices that makes the dish more flavorsome. The taste can be further enhanced by using seasonings. A couple of delicious recipes are enlisted below.
Traditional Method
  • Beef, 1½ lbs. (lean, cut into small pieces)
  • Bacon, 4 slices (diced)
  • Flour, 3 tbsp.
  • Mushrooms, 8 oz. (sliced)
  • Barley, ⅓ cup (pearled)
  • Carrot, 2 cups (sliced)
  • Turnip, 2 cups (diced)
  • Baking Potato, 1 (cut into cubes)
  • Beef Broth, 6 cups
  • Onion, 1½ cups (chopped)
  • Celery, 1 cup (sliced)
  • Green Peas, 1 cup (frozen and then thawed)
  • Salt, ½ tsp.
  • Pepper, ⅛ tsp.
  • Bay Leaf, 1
  • Olive Oil, 1 tbsp.
Cook bacon in a large stockpot, till it becomes crisp. Mix flour, salt, and pepper in a large bowl. Toss in the beef pieces. Add them to the crisp bacon pieces. Add olive oil, mushrooms, onion, and celery. Cook the mixture over medium heat, stirring constantly. Ensure that the onion pieces become soft and the meat becomes brown. Add the broth and bay leaves, and cover the pot with a lid.
Cook the ingredients over medium-low flame for 45 minutes. Now add barley, turnip, and carrots. Turn the heat to low, cover the pot and let it simmer for 30 minutes. Now add pieces of potatoes and let the mixture simmer for another 25 minutes, till the meat and vegetables become soft. Add peas and cook for another 10 minutes. If you want, you can add the flour-water mixture. Cook it and keep stirring the mixture, till it becomes thick. This flavored dish tastes great when served with bread rolls.
With Boneless Chunk Roast
  • Chuck Roast, 3 lbs. (boneless, cut into 2" pieces)
  • Beef Broth, 3 cups
  • Red Wine, 1 cup
  • Flour, ¼ cup
  • Vegetable Oil, 3 tbsp.
  • Yellow Onions, 2 (sliced into 1" pieces)
  • Russet Potatoes, 3 (cut into ⅛" pieces)
  • Carrots, 4 (sliced into 1" pieces)
  • Celery Stalks, 2 (sliced into 1" pieces)
  • Salt, 2 tsp.
  • Pepper, 1 tbsp. (freshly ground)
  • Garlic Cloves, 3 (minced)
  • Rosemary, ½ tsp. (dried)
  • Thyme, ½ tsp. (dried)
  • Bay Leaf, 1
  • Fresh Parsley (optional)
Take a large heavy pot with a tight fitting lid. Add vegetable oil to it and heat it on a medium-high flame. Once the oil becomes hot, add the beef and fry till it becomes brown. Add salt and pepper as per your taste. Once the meat has been browned properly, remove the pieces using a slotted spoon. Add the onion pieces and sauté them for 5 minutes, till they become soft. Now turn the flame to medium-low. Add flour to the pot and cook it for 2 minutes. Stir the flour frequently, as it cooks. Now add garlic slices and cook for another 1 minute.
Add red wine and de-glaze the pan. Ensure that you scrape out all brown bits that may be sticking to the pan. Simmer the wine for 3 to 5 minutes. As the flour mixes with the wine, it becomes thicker. Now add the broth, rosemary, thyme, bay leaves, and meat. Let the mixture simmer. Cover the pot with its lid and cook it on a low flame for about an hour. Add celery, carrots, and potatoes and let it simmer for another half an hour over a low flame. Ensure that the meat and vegetables have become soft by now. If not, then cook it for a little longer. Add seasoning as per taste. Take the pan off the flame and let it cool for 15 minutes. Add parley for garnishing the dish.
Now you have something really flavorsome and nutritious to serve your family on a cold winter evening.
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