Comfort Essentials Heartwarming Beef Stew Recipes

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• PREP/PREPARE
• I am using charcoal steak for the recipe, because they have a lot of flavor, and tenderize well in the braise liquid.
• To give this recipe more of a deep flavor, I am using homemade bone broth, in place of the beef stock. If you are looking for a simple recipe to make bone broth, check this one out. https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=3
• Gather your Ingredients (mise en place).
• Place a rack in the bottom position, and preheat the oven to 350f (175c).
• Add the flour; along with some salt and pepper, to a bowl.
• Add the cubed beef, and toss to coat.
• Add about a tablespoon of grapeseed oil to a heavy-bottomed pot, over medium-to-medium-high heat.
• Add half the flour-coated beef, and cook until browned on all sides, about 5 - 7 minutes
• When nice and brown, remove and reserve.
• Add a bit more grapeseed oil to the pot, then brown the remainder of the beef, and reserve.
• Add the sliced brats, slightly brown, and then add to the reserved beef.
• Reduce the heat to medium, remove all but 1 tablespoon of oil from the pan, and then add the onions.
• Stir until they begin to soften, about 3 - 4 minutes.
• Deglaze the pot by pouring in the beer, and allowing it to simmer for 2 - 3 minutes.
• Chef's Note: While the beer is simmering, use a wooden spoon to scrape up the fonds that have developed on the bottom of the pot.
• Add the sliced brats, the reserved beef, the beef stock, water, the dry spices, and then bring up to a simmer.
• Cover, and place into the preheated oven for 1 hour.
• While the stew is baking, prep the veggies.
• After 1 hour, add the veggies to the pot, give it a stir, and put back into the oven, until the beef is tender, and the veggies are cooked, an additional 45 - 60 minutes.
• Chef's Note: While you have the pot out of the oven, give it a taste, and adjust the seasonings accordingly.
• Chef's Tip: The veggies will be ready when they can be easily pierced with a paring knife.
• Chef's Note: Do not forget to remove the bay leaves, and do a final tasting for proper seasoning, before serving.
• PLATE/PRESENT
• Serve in big bowls, with some crusty bread to sop up all those amazing juices. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Place beef and flour in a plastic baggie, Shake.
• Pour oil into a large dutch oven, heat.
• Add beef cook until brown, stirring occasionally.
• Add water and next 4 ingredients.
• Bring to a boil.
• Cover.
• Reduce heat and simmer 2 hours or until beef is tender.
• Discard bay leaves.
• Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
• Cover and simmer 30 minutes, or until tender.
• Combine water and flour, stirring well.
• Pour into stew.
• Boil, stirring constantly till thick and bubbly.