Rustic Beef Stew

How to make Rustic Beef Stew

Ingredients

1/4 c vegetable oil

1 1/4 pounds of stew beef, cut into 1 –

Inch Cutting

6 garlic lobes, chop

8 cups beef broth or canned beef broth

2 tbsp tomato paste

1 tbsp sugar

1 tbsp thyme dried

1 tbsp Worcestershire sauce

2 laurel leaves

2 tbsp (1/4 stick) butter

3 pounds peeled and chopped potatoes

To cut 1/2 inch (about 7 cups)

1 large chopped onion

2 cups 1/2 inch peeled islands

2 tsp fresh parsley, chopped

Instructions:

Heat the oil in a huge heavy saucepan on medium to high density.

Add the meat and fry until brown on all sides, about 5 minutes.

Add garlic and fry 1 moment.

Add meat broth, tomato gum, sugar, thyme, Worcestershire sauce and entrance leaves.

Mix for uniformity.

Carry the mixture into a bubble.

Reduce intensity to medium-low, then at this point, cover and bake for 60 minutes, mixing every now and then.

At this time, we smooth in one more bulky bowl over medium density.

Add potatoes, onions and carrots.

Fry the vegetables until cool, about 20 minutes.

Add vegetables to meat stew.

Reveal the soup until the vegetables and hamburgers are exceptionally sensitive, about 40 minutes.

Get rid of straight leaves. Inclined container and a spoonful of fat. (can be ready for 2 days to come. A little cool.

Detect the fridge until cool, then cover and cool. Bring to soup before serving.)

Transfer the soup to the serving bowl.

Sprinkle with parsley and serve.

Enjoy !!

Nutrition Information:

1 Serving

Frequently Asked Questions:

Can I use a different type of meat for this beef stew?

Yes, you can use different cuts of beef for the stew based on your preference. Stew beef typically comes from tougher cuts of meat that benefit from slow cooking, but you can also use chuck roast, bottom round, or any other suitable cut.

Adjust the cooking time accordingly based on the tenderness of the meat you choose.

Can I substitute beef broth with vegetable broth?

If you prefer a vegetarian version or don’t have beef broth available, you can substitute it with vegetable broth.

The flavor profile will be slightly different, but it will still result in a tasty stew. Adjust the seasoning as needed to enhance the flavors.

Can I add additional vegetables to the stew?

Absolutely! Feel free to customize the stew by adding more vegetables to your liking. Popular additions include celery, mushrooms, peas, or bell peppers.

Just ensure that you adjust the cooking time based on the vegetables you add, as different vegetables have varying cooking times.

Can I make this stew in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, brown the meat and sauté the garlic on the stovetop before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.

For an Instant Pot, follow the same browning steps using the sauté function, then pressure cook for about 30-35 minutes, followed by a natural release.

Can I freeze the leftovers?

Yes, you can freeze the leftover stew for future meals. Once the stew has cooled, transfer it to airtight containers or freezer bags, leaving some space for expansion.

Label the containers with the date and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Can I use a different type of meat for this stew?

Yes, you can use different cuts of beef suitable for stewing, such as chuck roast, bottom round, or even beef cubes.

Adjust the cooking time accordingly based on the tenderness of the meat you choose.

Can I substitute fresh thyme with dried thyme?

Yes, you can substitute dried thyme for fresh thyme in this recipe. The general rule of thumb is to use one-third of the amount when substituting dried herbs for fresh herbs.

So, in this case, you can use approximately 1 teaspoon of dried thyme instead of 1 tablespoon of fresh thyme.

Can I make this stew in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, brown the meat and sauté the garlic in a separate skillet before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.

For an Instant Pot, follow the same browning steps using the sauté function, then pressure cook for about 30-35 minutes, followed by a natural release.

Can I add other vegetables to the stew?

Absolutely! This recipe provides a base for the stew, but you can add other vegetables of your choice to enhance the flavor and nutrition. Common additions include celery, carrots, peas, or mushrooms.

Just ensure that you adjust the cooking time based on the vegetables you add, as different vegetables have varying cooking times.

Can I make this stew ahead of time?

Yes, you can make this stew ahead of time. In fact, like many stews, it often tastes even better the next day as the flavors meld together.

After cooking, let the stew cool to room temperature, then refrigerate it in an airtight container.

When ready to serve, reheat it on the stovetop or in the oven until heated through.