Beef Stew
This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
Ingredients
- 5 lb beef chuck, 2.5kg
- Olive oil
- Salt
- 200 g or about 2c pearl onions, peeled
- 400 g or 3.4-4c carrots, cut into big chunky pieces
- 300 g or 4.5-5c mushrooms, cut into large pieces
- 115 g unsalted butter, 1stick
- 125 g or 3/4C + 3Tbsp AP flour, gluten free works well too
- 1800 g or 1.8L/qt good beef stock, OR see my flavorful beef stock dupe below 450g/1pint dark stout beer (a flavorful GF beer works too)
- 500 g/4c small golden potatoes, partially peeled and cut into very large chunks
- 2-3 bay leaves
- 2-3 sprigs of thyme
- 150 g or 1 heaping cup frozen peas
- fresh cracked black pepper
- 4 packets powdered gelatin
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
- 1800 g or 2 boxes store bought beef stock
- 30 g better than bouillon
- 30 g tomato paste
- 30 g worcestershire
- 28 g powdered gelatin, 4 packets
Instructions
- Preheat oven to 500F/260C.
- Remove band of fat in the center of the pieces of chuck. Reference video @0:36.
- Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat.
- Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into 500F/260C oven to sear for about 20-25mins until well browned.
- Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt.
- Sweat the veg to par-cook for 3-5mins until its beginning to soften and caramelize.
- Transfer veg into a bowl and set aside.
- Return pot to stove over medium heat and add stick/115g butter.
- When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
- Add beef stock and beer. Bring to a simmer, stirring and scraping frequently.
- Once simmering, add in beef.
- Add a splash of water to the beef cooking tray, scraping up beef fond. Add into pot with beef. Stir to combine.
- Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
- Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
- Remove stew pot from oven to carefully add potatoes/veggies into stew and gently stir. Add in bay and thyme.
- Return stew pot to oven to cook for 1 more hour.
- At this point, check the beef and potato for doneness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
- Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
- Taste for seasoning and add salt if needed.
- Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
- Stir ingredients to combine and dissolve gelatin.
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