How to Cook Beef Stew

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Hello, leftovers! Nothing says home cooking like a hearty beef stew. Learn how to make it in this episode!

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1 lb. beef chuck
½ onion, medium
1/2 celery stalk
½ carrot, large
1 clove garlic
8 oz. red potatoes
6 ea. button mushrooms
coarse salt
ground black pepper
1.5 oz. flour
2 tbsp vegetable oil
2 cups beef stock
3 oz. stewed tomatoes
1 tsp worcestershire sauce

1. Trim the sinews off the meat and cut into 1 inch cubes
2. Peel and cut the onion into small dice
3. Wash the celery and cut into small dice
4. Wash, peel and rewash the carrots and cut into batonnet
5. Peel and crush the garlic. Chop finely
6. Wash, peel and rewash the potatoes and cut into medium dice
7. Remove the stems from the mushrooms and cut them in half

1. Season the beef and lightly coat with flour
2. Heat the oil in a large sauce pan, put in the beef and brown on all sides. You may need to add the meat in stages otherwise the temperature may be too low and the meat will boil rather than fry. Remove and place in a bowl with a paper towel to absorb excess oil
3. Check the amount of oil in the sauce pan and if needed add more to sauté the onions. Add the potatoes and carrots and sauté until lightly golden. Add the celery, garlic and mushrooms and sauté briefly. Remove all ingredients and reserve in a bowl
4. Add ½ cup of the stock to the saucepan and deglaze to loosen all particles from the bottom of the pan
5. Add beef cubes back into the sauce pan, add the remaining stock, stewed tomatoes and Worcestershire sauce. Bring to the boil and reduce to a low simmer, place a lid on top. Simmer for 30-45 minutes then check the meat for tenderness
6. Add the vegetables and stir, cover and simmer for another 20-30 minutes or until vegetables are al dente (firm to the bite) and beef cubes are fork tender
7. Taste the stew and adjust the flavor with seasoning


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