Hey there, fellow food enthusiasts! Today, we’re diving into the art of making a mouthwatering beef stew that’ll have your taste buds dancing. But before we get into the nitty-gritty of this comforting dish, let’s talk about the magic pot that makes it all happen.
| Servings | Total | CALORIES |
| 5 | 2hrs 15mins | 467 per serving |
Can You Overcook Chuck Roast In Stew?
Yes, overcooking a chuck roast in the stew is possible and can result in a less-than-ideal texture. While chuck roast is a flavorful and tender cut, prolonged cooking can make it excessively soft and stringy. To maintain its succulence, aim for a cooking time that allows the meat to become fork-tender without breaking down excessively, typically around 2 to 3 hours.
Is Beef Stew Better In The Oven Or Stove?
Both oven and stove methods can yield delicious beef stew, but the oven offers advantages. Slow, even cooking in the oven allows flavors to meld, and meat to become tender. The stovetop is quicker but may require more attention. The oven’s gentle heat often results in a richer, more flavorful beef stew.
Ingredients
- 2 pounds of beef chuck
- 1 pound of waxy potatoes, peeled and cut into 1-inch chunks
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large stalks of celery, chopped into 1-inch pieces
- 1 medium onion, peeled and roughly chopped
- 3 cloves of garlic, peeled and smashed
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of vegetable oil (canola oil is a great choice)
- 3 cups of beef stock or broth
- 1/2 cup of frozen peas, thawed
- 3 tablespoons of flour
- 1 bay leaf
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1 tablespoon of chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
Directions:
- Preheat your oven to a toasty 300°F.
- Pat your beef chunks with some clean paper towels to remove excess moisture. This step sets the stage for a beautifully seared, dark brown crust.
- Season the beef generously with kosher salt. Go on, don’t be shy!
- In your trusty Dutch oven, heat the oil over medium-high heat. When the oil sizzles, add the beef and let it sizzle too. Ensure it’s nicely browned on all sides. If you’re working with a large batch, don’t overcrowd the pan; brown in batches. Once the beef is beautifully browned, set it aside.
- Lower the heat to medium, toss in those onions, and let them sizzle for about 5 minutes. You’ll know they’re ready when they turn soft and translucent. Add the garlic and sauté for another minute.
- Lower the heat even more, and stir in the flour to form a thin, flavorful paste. Cook for a couple of minutes, giving it a good stir.
- Now, slowly pour in the beef stock, gently scraping the bottom of the pot to release all those flavorful bits.
- Bring back the browned beef and introduce it to the pot. Add the tomato paste and Worcestershire sauce. Heat things until the liquid reaches a boil, then add the bay leaf and dried herbs. Cover your pot with its snug-fitting lid, and off to the oven it goes. Let the magic happen for about an hour.
- After an hour, add the potatoes, carrots, and celery to the pot, then cover it up again. Let it all mingle in the oven for another 30 minutes or until the potatoes reach that tender perfection.
- Move your pot back to the stovetop. Remove the lid and let it simmer for another 15 minutes, or until the stew thickens to your liking.
- Stir in those delightful peas, and don’t forget to adjust the seasoning with kosher salt and black pepper. It’s all about finding that perfect balance. Finally, serve it up, garnished with a sprinkle of chopped parsley.
- There you have it, your very own masterpiece of a beef stew. Serve it hot, and relish every delicious spoonful.
Tips
- Skip the “stew meat” from the store and grab a 2-pound hunk of beef chuck. Cube it up yourself. It’s cheaper, and fresher, and you’ll know exactly what you’re working with.
- Opt for low-starch potatoes like Yukon Golds, red-skinned, or white round potatoes for the best results.
And there you have it, folks! Your ticket to crafting the perfect beef stew. With the right ingredients, a trusty Dutch oven, and a dash of patience, you’re on your way to stew perfection. So, gather your ingredients, fire up the oven, and let’s get cooking. Enjoy your culinary adventure!
MORE BEEF RECIPES
Oven-Braised Beef Stew Made With Beef Chuck
Hey there, fellow food enthusiasts! Today, we're diving into the art of making a mouthwatering beef stew that'll have your taste buds dancing. But before we get into the nitty-gritty of this comforting dish, let's talk about the magic pot that makes it all happen.
Ingredients
- 2 pounds of beef chuck
- 1 pound of waxy potatoes, peeled and cut into 1-inch chunks
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large stalks of celery, chopped into 1-inch pieces
- 1 medium onion, peeled and roughly chopped
- 3 cloves of garlic, peeled and smashed
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of vegetable oil (canola oil is a great choice)
- 3 cups of beef stock or broth
- 1/2 cup of frozen peas, thawed
- 3 tablespoons of flour
- 1 bay leaf
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1 tablespoon of chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to a toasty 300°F.
- Pat your beef chunks with some clean paper towels to remove excess moisture. This step sets the stage for a beautifully seared, dark brown crust.
- Season the beef generously with kosher salt. Go on, don't be shy!
- In your trusty Dutch oven, heat up the oil over medium-high heat. When the oil sizzles, add the beef and let it sizzle too. Ensure it's nicely browned on all sides. If you're working with a large batch, don't overcrowd the pan; brown in batches. Once the beef is beautifully browned, set it aside.
- Lower the heat to medium, toss in those onions, and let them sizzle for about 5 minutes. You'll know they're ready when they turn soft and translucent. Add the garlic and sauté for another minute.
- Lower the heat even more, and stir in the flour to form a thin, flavorful paste. Cook for a couple of minutes, giving it a good stir.
- Now, slowly pour in the beef stock, gently scraping the bottom of the pot to release all those flavorful bits.
- Bring back the browned beef and introduce it to the pot. Add the tomato paste and Worcestershire sauce. Heat things up until the liquid reaches a boil, then add the bay leaf and dried herbs. Cover your pot with its snug-fitting lid, and off to the oven it goes. Let the magic happen for about an hour.
- After an hour, add the potatoes, carrots, and celery to the pot, then cover it up again. Let it all mingle in the oven for another 30 minutes or until the potatoes reach that tender perfection.
- Move your pot back to the stovetop. Remove the lid and let it simmer for another 15 minutes, or until the stew thickens to your liking.
- Stir in those delightful peas, and don't forget to adjust the seasoning with kosher salt and black pepper. It's all about finding that perfect balance. Finally, serve it up, garnished with a sprinkle of chopped parsley.
- There you have it, your very own masterpiece of a beef stew. Serve it hot, and relish every delicious spoonful.
Notes
- Skip the “stew meat” from the store and grab a 2-pound hunk of beef chuck. Cube it up yourself. It’s cheaper, fresher, and you’ll know exactly what you’re working with.
- Opt for low-starch potatoes like Yukon Golds, red-skinned, or white round potatoes for the best results.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!