Beef Stew
ID: 5780b619...
A hearty and comforting classic beef stew made with tender beef, carrots, potatoes, onions, and peas simmered in a rich, savory broth. It's the ultimate warm meal for chilly autumn and winter days.
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🍳 Cooking Flow
Clean the root vegetables and chop the beef into cubes. → Sear the beef cubes in a pot, then cover with broth and simmer on low heat. → Sauté sliced onions in a separate pan until caramelized, then add them to the stew along with the carrots and potatoes. → Season with Dijon mustard, herbs, spices, and thicken the gravy with flour while simmering. → Stir in frozen peas during the final minutes of cooking and serve hot with buttered bread.
Cooking Steps
Brief Cooking Order
Clean the root vegetables and chop the beef into cubes. → Sear the beef cubes in a pot, then cover with broth and simmer on low heat. → Sauté sliced onions in a separate pan until caramelized, then add them to the stew along with the carrots and potatoes. → Season with Dijon mustard, herbs, spices, and thicken the gravy with flour while simmering. → Stir in frozen peas during the final minutes of cooking and serve hot with buttered bread.
Introduction
A hearty and comforting classic beef stew made with tender beef, carrots, potatoes, onions, and peas simmered in a rich, savory broth. It's the ultimate warm meal for chilly autumn and winter days.
Step 1
Thoroughly scrub and clean the carrots and potatoes under running water.
Step 2
Cut the beef into bite-sized cubes.
Step 3
Heat a large pot with a little vegetable oil, add the beef cubes, and sear them on all sides to develop a brown crust.
Step 4
Pour in the beef broth to cover the beef, bring to a simmer, and let it cook slowly on low heat.
Step 5
Chop the cleaned carrots and potatoes into bite-sized pieces.
Ingredients List
Important Notes
Ensure the beef is patted dry before searing so it browns nicely instead of boiling.
Caramelizing the onions separately is essential for bringing a deep, sweet, and savory base flavor to the stew.
Do not add the frozen peas too early, or they will lose their vibrant green color and turn mushy.
Adjust the thickness of the gravy by adding more or less flour depending on your preference.
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