Difference between revisions of "Beef Stew"
RealRecipes (talk | contribs) m (moved Cookbook:Beef Stew to Beef Stew: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Meat Recipes|Meat Recipes]] |
[[Image:Cookbook-beef-stew.jpg|thumb|192px|beef stew]] | [[Image:Cookbook-beef-stew.jpg|thumb|192px|beef stew]] | ||
| − | '''Beef stew''' has chunks of softened beef and vegetables in a thick sauce. It is often served with [[ | + | '''Beef stew''' has chunks of softened beef and vegetables in a thick sauce. It is often served with [[Corn Bread|cornbread]] or [[Biscuit|biscuits]]. |
==Ingredients== | ==Ingredients== | ||
| − | *2 [[ | + | *2 [[Pound|lbs.]] (900g) [[Beef|beef]] |
| − | *46 [[ | + | *46 [[Fluid_Ounce|fl. oz.]] (5 <sup>3</sup>/<sub>4</sub> [[Cup|c]], or 1.36 [[L|L]]) tomato juice (one large can) |
| − | *10 <sup>1</sup>/<sub>2</sub> [[ | + | *10 <sup>1</sup>/<sub>2</sub> [[Ounce|oz.]] (298 [[g|g]], about 1 <sup>1</sup>/<sub>4</sub> [[Cup|c]] or 300 [[mL|mL]]) double-strength beef [[Broth|broth]] |
| − | *<sup>1</sup>/<sub>2</sub> [[ | + | *<sup>1</sup>/<sub>2</sub> [[Cup|c]] [[Flour|flour]] |
| − | *<sup>1</sup>/<sub>4</sub> [[ | + | *<sup>1</sup>/<sub>4</sub> [[Cup|c]] [[Oil|oil]] |
| − | *1 [[ | + | *1 [[Bay_Leaf|bay leaf]] |
| − | *1 [[ | + | *1 [[Teaspoon|t]] (5ml) [[Marjoram|marjoram]] |
| − | *1 [[ | + | *1 [[Teaspoon|t]] (5ml) [[Oregano|oregano]] |
| − | *2 to 4 russet (large non-sweet white baking) [[ | + | *2 to 4 russet (large non-sweet white baking) [[Potato|potatoes]] |
| − | *4 large [[ | + | *4 large [[Carrot|carrots]] |
| − | *4 stalks of [[ | + | *4 stalks of [[Celery|celery]] |
==Procedure== | ==Procedure== | ||
| − | #Cut the beef into chunks about 1[[ | + | #Cut the beef into chunks about 1[[Inch|"]] (2.5cm) in diameter. |
#Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew. | #Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew. | ||
#Put oil into a wide pot and heat it. | #Put oil into a wide pot and heat it. | ||
#In several batches, brown the beef in the pot with the oil. | #In several batches, brown the beef in the pot with the oil. | ||
#Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w/o water). | #Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w/o water). | ||
| − | #Cover the pot, then [[ | + | #Cover the pot, then [[Simmering|simmer]] for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot. |
#Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes) | #Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes) | ||
#Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes) | #Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes) | ||
| Line 28: | Line 28: | ||
==Variation== | ==Variation== | ||
| − | Add other vegetables such as [[ | + | Add other vegetables such as [[Turnip|turnips]], [[Parsnip|parsnips]], and frozen [[Corn|corn]]. Note that turnips mush quickly. |
[[Category:Beef recipes|{{PAGENAME}}]] | [[Category:Beef recipes|{{PAGENAME}}]] | ||
[[Category:Stew recipes|{{PAGENAME}}]] | [[Category:Stew recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Revision as of 17:23, 5 April 2012
| Meat Recipes
Beef stew has chunks of softened beef and vegetables in a thick sauce. It is often served with cornbread or biscuits.
Ingredients
- 2 lbs. (900g) beef
- 46 fl. oz. (5 3/4 c, or 1.36 L) tomato juice (one large can)
- 10 1/2 oz. (298 g, about 1 1/4 c or 300 mL) double-strength beef broth
- 1/2 c flour
- 1/4 c oil
- 1 bay leaf
- 1 t (5ml) marjoram
- 1 t (5ml) oregano
- 2 to 4 russet (large non-sweet white baking) potatoes
- 4 large carrots
- 4 stalks of celery
Procedure
- Cut the beef into chunks about 1" (2.5cm) in diameter.
- Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
- Put oil into a wide pot and heat it.
- In several batches, brown the beef in the pot with the oil.
- Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w/o water).
- Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
- Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes)
- Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes)
- When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.
Variation
Add other vegetables such as turnips, parsnips, and frozen corn. Note that turnips mush quickly.
