![]() Sear the beef well on all sides – in batches, because if you cram them all in at the same time, they will steam and won’t brown well. Whatever beef you use, use big pieces so they don’t cook too quickly – Beef Stew needs time for the flavour to develop. Because it’s nicely marbled with fat, it’s the best beef for braising for hours – it’s got terrific flavour, is juicy and beautifully tender. While it’s easy to make, it takes a little more than just “chucking it all in a pot” (or instant pot) then leaving it to simmer until the beef is tender.īest beef for beef stew is chuck beef. (*she cheers at the vision, you groan at the thought! □)Ī well made beef stew is a thing of beauty. ![]() Can you imagine? Page after page after page of brown, saucy goodness…. *Head smack* I will never be a magazine editor. Back to back brown foods, possibly the two MOST brown foods in the world – a curry on Friday, and now a Beef Stew recipe today. Mop your bowl clean with Irish Soda Bread, a quick rustic no-yeast bread, or this incredible easy crusty Artisan bread! ![]() ![]() Let it simmer away slowly on the stove or oven, speed things up using your pressure cooker, or set and forget with your slow cooker. Beef Stew calls for simple ingredients, but it’s a stunner! With meltingly tender beef, you’ll love the deep flavour of the sauce in this beef stew recipeĮconomical and hearty, there’s no better way to see out the colder months. ![]()
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