In the Kitchen

Slow-Braised Beef Stew

Alright, so I’m part of this awesome group on facebook. It was started by a video series hosted by Tasty called Struggle Meals, the main personality, Frankie, is hilarious and I’ve learned a lot from him. Like how keeping dry beans and such makes the dollar go farther in your grocery budget and he gives a simple how-to to make stock, he freezes it but I prefer canning it myself.

The reason I mention this group is that’s where I found the basis of this Slow-Braised Beef Stew. A British gentleman by the name of Del is on there and he has shared some amazing recipes and I just had to do my tweaks because that’s just who I am. Needless to say, it is so yummy and rich. Like you don’t even realize the ingredients are so simple and cheap, and if something isn’t to your taste you can easily leave it out, except the beef that’s pretty much the star of this dish.

You’re gonna need an ovenproof dish or pot, I used my enameled cast iron pot I got for Christmas a few years back. If using a dish you’ll also need a deep, wide skillet as well.

You’ll also need:

  • stew beef, you can cut up a roast yourself or buy it precut
  • carrots, some would use baby carrots but I just cut up a couple
  • potatoes, make sure you get the red potatoes as the skin has lots of nutrients and helps hold the potatoes together after long cooking
  • onion
  • leeks, the original recipe called for 2 but I had a massive one and just used it so there wouldn’t be too much
  • fresh rosemary
  • bay leaves
  • tomato paste
  • beef broth
All the yummy veggies!

It’s really easy to make honestly but make sure to plan your timing accordingly because it bakes for a loooong time in the oven.

  1. Dry the beef with paper towels also known as kitchen paper across the pond. This helps with browning. Once properly dried, season with salt and pepper, I also sprinkled with flour and tossed well. This makes the broth thick and gravy-like. When the beef is browned to your satisfaction, set aside in a bowl or the baking dish you plan to use.
  2. In the same pan, you used for the beef, cook off the vegetables just a touch. Too much cooking now will result in mushy vegetables and that is not good eats. While those are cooking whisk the tomato paste into the beef broth and set aside.
  3. Now depending on which vessel you plan to use to bake this dish will determine the next step. If baking in the pot as I did, you will stir the beef back into the veggies and then deglaze with the broth/paste mixture. If you’re baking in a separate dish which you would’ve put the beef in while cooking the veggies, you’ll move the veggies into the dish with the beef and stir them together then deglaze the now-empty pan with the broth/paste mix.
  4. No matter which way you proceed you’ll bring the broth to a boil, then kill the heat, add the rosemary and bay leaves, then either cover your pot with foil or pour the hot broth into the baking dish and cover that with foil.

    Just added the broth, rosemary and bay leaves.
  5. Bake at 400° for an hour then turn down to 350° and bake for two hours.

    Just came out of the oven. It smells soooo good!
  6. Let cool a bit and serve with crusty bread.

Slow-Braised Beef Stew

A great cold winter night dish. It will warm the soul when the bitter wind blows.
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Course Dinner
Cuisine British, English
Servings 6

Equipment

  • Oven-safe Dish
  • Deep pot or Skillet
  • Knife
  • Peeler
  • Cutting Board
  • Large Liquid Measuring Cup
  • Spoon, kinda obvious right?

Ingredients
  

  • pounds Stew Beef
  • 4 Red Potatoes cut into large cubes
  • 2 small Onions cut into quarters
  • 2-4 Carrots peeled and cut similar to potatoes
  • 1-2 Leeks cut in half lengthwise then slice thinly
  • 1-2 sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 4 cups Beef Broth may need more
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Minced Garlic optional
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2 Tbsp flour optional

Instructions
 

  • Dry the beef with paper towels also known as kitchen paper across the pond. This helps with browning. Once properly dried, season with salt and pepper, I also sprinkled with flour and tossed well. This makes the broth thick and gravy-like. When the beef is browned to your satisfaction, set aside in a bowl or the baking dish you plan to use.
  • In the same pan, you used for the beef, cook off the vegetables just a touch. Too much cooking now will result in mushy vegetables and that is not good eats. While those are cooking whisk the tomato paste into the beef broth and set aside.
  • Now depending on which vessel you plan to use to bake this dish will determine the next step. If baking in the pot as I did, you will stir the beef back into the veggies and then deglaze with the broth/paste mixture. If you're baking in a separate dish which you would've put the beef in while cooking the veggies, you'll move the veggies into the dish with the beef and stir them together then deglaze the now-empty pan with the broth/paste mix.
  • No matter which way you proceed you'll bring the broth to a boil, then kill the heat, add the rosemary and bay leaves, then either cover your pot with foil or pour the hot broth into the baking dish and cover that with foil. Bake at 400° for an hour then turn down to 350° and bake for two hours.
  • Let cool a bit and serve with crusty bread.

Notes

To properly clean you leeks slice them into a large bowl then add enough water that all of the slices float. Toss them with with your hands to separate the layers and knock all the dirt and sand loose. Simply remove the leeks with a slotted spoon so that the water and any remaining sediment will fall away. 
Keyword Beef, One Pot, Stew

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