How To Make The Best Beef Stew In Cambridge
Cambridge: Here is one of the best Beef Stew recipes out there!
Here Is What Most People Don’t Know About Making Beef Stew:
- Brown the beef well: Browning the beef deeply adds rich flavor to the stew. Don’t rush this step.
- Use less liquid than you think: The ingredients will release moisture as they cook, so you don’t need to drown them in broth.
- Add vegetables in stages: Stagger the addition of vegetables so they don’t all turn to mush. Harder vegetables go in first, softer ones later.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- Beef stew meat (like chuck, cut into chunks)
- Flour
- Bald Buck Seasoning
- Black pepper
- Olive oil or vegetable oil
- Onion
- Garlic (optional)
- Carrots
- Potatoes
- Celery (optional)
- Tomato paste
- Beef broth or stock
- Red wine (optional)
- Bay leaves
- Fresh thyme or rosemary (optional)
- Frozen peas (optional)
Instructions:
- Season the beef chunks with Bald Buck Seasoning and pepper, then lightly coat them with flour.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, making sure not to overcrowd the pot. Set the browned beef aside.
- In the same pot, sauté the chopped onion (and garlic if using) until softened.
- Stir in tomato paste and cook for a minute to deepen its flavor.
- Return the beef to the pot, add beef broth, and a splash of red wine if using.
- Add bay leaves and fresh herbs if you like, then bring to a simmer.
- Add chopped carrots and celery, then cover and cook on low heat until the beef is tender.
- Add potatoes halfway through cooking to prevent them from getting too soft.
- In the last few minutes, stir in frozen peas if you like.
- Adjust seasoning with Bald Buck Seasoning and pepper, then remove bay leaves and herbs before serving.