How To Cook Homestyle Beef Stew Recipe
Homestyle Beef Stew Recipe - A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as carrots, potatoes, beans, peppers and tomatoes, meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature simmered, not boiled, allowing flavors to mingle. Hearty and full of rich homemade flavor, this beef stew recipe is an easy way to get in servings of protein and vegetables. It’s especially good on a colder day alongside a crisp green salad.
Comfort food at its best! While you slave away at work, dinner is simmering away at home in your slow cooker. Hearty beef with veggies, potatoes, our Red Gold Fresh Squeezed Tomato Juice and Red Gold Diced Tomatoes with Garlic and Olive Oil – guaranteed to warm your chilled bones Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Homestyle Beef Stew Recipe
INGREDIENTS
1 lb. beef eye round roast, cut into 1-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tub Knorr Homestyle Stock - Beef
2 cups water
2 tsp. Worcestershire sauce
4 cups baby red potatoes, halved
3 carrots, sliced
DIRECTIONS
Toss beef with flour; set aside.
Heat oil in large saucepan over medium heat and brown beef. Remove beef from saucepot; set aside.
Stir onions and garlic into same saucepot and cook, stirring frequently, until onions are tender, about 4 minutes. Stir in Knorr Homestyle Stock - Beef, water, Worcestershire sauce and beef. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, 40 minutes or until beef is almost tender. Stir in potatoes and carrots and simmer an additional 40 minutes or until beef and vegetables are tender.
Beef's iron is easier for your body to absorb than that found in plant sources, like tofu. Try this tonight to help give you and your family the endergy needed to survive hectic weeknights.
1 lb. beef eye round roast, cut into 1-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tub Knorr Homestyle Stock - Beef
2 cups water
2 tsp. Worcestershire sauce
4 cups baby red potatoes, halved
3 carrots, sliced
DIRECTIONS
Toss beef with flour; set aside.
Heat oil in large saucepan over medium heat and brown beef. Remove beef from saucepot; set aside.
Stir onions and garlic into same saucepot and cook, stirring frequently, until onions are tender, about 4 minutes. Stir in Knorr Homestyle Stock - Beef, water, Worcestershire sauce and beef. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, 40 minutes or until beef is almost tender. Stir in potatoes and carrots and simmer an additional 40 minutes or until beef and vegetables are tender.
Beef's iron is easier for your body to absorb than that found in plant sources, like tofu. Try this tonight to help give you and your family the endergy needed to survive hectic weeknights.
Additional Information Stew
Stew History
Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more. Source: Stew
Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more. Source: Stew
Types Of Stew
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, and sometimes browned flour, stock and wine are added.Source: Stew
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