Cooks Illustrated Best Beef Stew Recipe
Description
This is the best beef stew recipe that you can find. It was tested and perfected by the experts at Cooks Illustrated. This beef stew is hearty, flavorful and incredibly satisfying. It’s sure to become a family favorite. The combination of browned beef and a few simple ingredients, simmered together in a rich broth creates a flavor that’s hard to beat. The result is a comforting, stick-to-your-ribs meal that’s sure to please.
Ingredients
For this recipe you will need: 2 pounds boneless beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 2 cups beef broth; 2 cups low-sodium chicken broth; 1 large onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; 1 pound potatoes, peeled and cut into 1-inch cubes; 1/2 cup frozen peas.
Instructions
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook, stirring occasionally, until the cubes are well-browned on all sides, about 10 minutes.
2. Sprinkle the flour over the beef and stir to coat. Cook for 1 minute.
3. Add the beef broth, chicken broth, onion, carrots, celery, garlic, tomato paste, Worcestershire sauce, bay leaves, thyme, and pepper. Stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour.
4. Add the potatoes and simmer, uncovered, until the potatoes are tender, about 20 minutes.
5. Add the peas and cook until heated through, about 5 minutes.
6. Remove the bay leaves. Stir in the parsley. Taste and adjust the seasoning with salt and pepper, if needed. Serve hot.
Equipment
For this recipe, you will need: a large Dutch oven, a cutting board, a knife, measuring cups, measuring spoons, and a wooden spoon.
Notes
The beef cubes can be substituted with lamb, chicken, or pork. Feel free to add other vegetables to the stew, such as mushrooms, bell peppers, or sweet potatoes. If you want to make this stew vegetarian, you can omit the beef and use vegetable broth instead of beef and chicken broths. If desired, the stew can be thickened with a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
Nutrition
One serving of this stew contains approximately 460 calories, 20 grams of fat, 33 grams of protein, 37 grams of carbohydrates, and 7 grams of fiber. It is also a good source of vitamins A, C, and B6, as well as iron and calcium.
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