Beef Vegetable Stew Recipe - Tasty Thursday - The Spring Mount 6 Pack (2024)

FAQs

What are the best vegetables to put in beef stew? ›

Root Vegetables

They really bring more substance and body to these dishes and turn velvety and soft as they cook. Carrots are a go-to for stews and braises, but look beyond them to parsnips, turnips, rutabaga, celeriac, and sweet potatoes. Be sure cut them on the larger size so they don't dissolve into mush.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

If you want to prepare beef stew meat that is both tender and juicy, the best way to cook it is by searing it on all sides in a hot skillet and then crumbling it on top of a lightly browned roux sauce for about 10 minutes.

Whether it's the classic French mirepoix of onions, celery, and carrots cooked in butter, the New Orleans holy trinity of onions, celery, and bell peppers sweated in oil, or perhaps just some leeks and garlic cooked down in olive oil, most stews and soups start the same way: sautéeing veggies.

Yukon Golds have a creamy texture and slightly waxy consistency that holds up well in stews without becoming overly mushy. They add a nice richness to the stew. Red potatoes have a smooth, thin skin and a waxy texture, red potatoes hold their shape nicely during cooking.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

How do I make beef stew meat more tasting? ›

Sear the meat well.

Searing meat takes a long time, and it's tempting to skip it. Don't. Searing the meat until it develops a dark brown crust and a sticky “fond” starts to glaze over the bottom of the pan are both key to creating the kind of rich, caramelized flavors that make stews irresistibly good.

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Culinary icon Julia Child uses tomato paste and red wine in her classic Beef Bourguignon and this hearty Irish Beef Stew uses tomato paste in addition to Guinness and red wine. The great news is that you can use tomato paste to bring a depth of flavor to just about any meaty stew or braise.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

Once the meat is tender - but not falling apart, add the potatoes, celery, carrots and butternut squash. Pour over another 2 cups of beef broth and enough water to cover the vegetables. Raise heat and bring to a boil, then reduce heat and simmer partially covered for about 30 minutes - until the vegetables are tender.

Carrots and other root vegetables, onions, chard, spinach, and lettuce are ideal for stewing while potatoes, leeks, cabbage, and porcini mushrooms are optimal for braising. Browse the photo gallery above for stewing and braising tips for seven different vegetables.

After about 1 1/2 hours of cooking, add roasted veggies and potatoes to the pot and finish cooking.

Onions, carrots and celery (mirepoix vegetables) are classic for a reason, but don't be afraid to stray and get creative. Try using roasted garlic instead of regular garlic, or caramelize your onions before moving on to the next step. You can also add an incredible depth of flavor by adding dried mushrooms to the mix.

We stew vegetables by letting them simmer in a bit of liquid and cooking fat. This is done in a covered pan, which can be placed in the oven, where the heat is more evenly distributed than in a casserole. When briefly stewed, vegetables retain their appealing colour and flavour.