Best Beef Stew Recipe
There is no better gift for your palate than this beef stew recipe. It is always prepared with beef as the most essential ingredient. You can serve beef stew as a yummy main dish. If you like this recipe of beef stew, please share on facebook.
Ingredients
3 pounds boneless beef chuck, cut into 2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
3 large yellow onions, thickly sliced
1 teaspoon sugar
1 can (12 ounces) lager beer
1 1/2 cups Basic Beef Stock or canned beef broth
1 1/2 teaspoons dried thyme, crumbled 1 whole bay leaf
8 medium-size carrots, peeled and cut into 1 1/2 inch lengths
1 pound small new potatoes, unpeeled
2 tablespoons arrowroot or cornstarch blended with 1/4 cup cold water
1 1/2 tablespoons white wine vinegar
Directions
Season the beef with half the salt and pepper.
Heat the oil in a Dutch oven or 5-quart flameproof casserole over moderately high heat for 1 minute.
Working in batches, add the beef and brown on all sides about 7 minutes per batch.
Transfer to a plate.
Add the onions, season with the remaining salt and pepper, and saute over moderate heat, stirring occasionally, for 8 to 10 minutes or until lightly browned.
Add the sugar and cook, stirring, 1 minute more.
Return the beef to the Dutch oven and add the beer, stock, thyme, and bay leaf.
Bring the stew to a boil, reduce the heat to moderately low, cover, and simmer for 1 1/2 hours or until the beef is tender.
Add the carrots and potatoes, cover, and simmer 20 to 30 minutes more.
Remove the cover and bring the liquid to a boil over moderately high heat.
Blend in the arrowroot mixture and cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens.
Stir in the vinegar and remove the bay leaf.
Heat the oil in a Dutch oven or 5-quart flameproof casserole over moderately high heat for 1 minute.
Working in batches, add the beef and brown on all sides about 7 minutes per batch.
Transfer to a plate.
Add the onions, season with the remaining salt and pepper, and saute over moderate heat, stirring occasionally, for 8 to 10 minutes or until lightly browned.
Add the sugar and cook, stirring, 1 minute more.
Return the beef to the Dutch oven and add the beer, stock, thyme, and bay leaf.
Bring the stew to a boil, reduce the heat to moderately low, cover, and simmer for 1 1/2 hours or until the beef is tender.
Add the carrots and potatoes, cover, and simmer 20 to 30 minutes more.
Remove the cover and bring the liquid to a boil over moderately high heat.
Blend in the arrowroot mixture and cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens.
Stir in the vinegar and remove the bay leaf.
