Stewing

Cooking stews

Definition

Stewing: To cook food by simmering or boiling slowly.

Best type of meat

An oven roast is a cut of beef that is usually a minimum of 2 inches thick. The best roasts are obtained from the loin and rib primal cuts. They are very tender.
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Beef Stew

  • 1 lb stew meat (I use lean round cut into small chunks)
  • 1 sweet yellow onion chopped into large pieces
  • 6 cloves of garlic chopped
  • 1 tbsp olive oil
  • 1 can diced tomatoes
  • 1-2 tsp dried thyme
  • Salt and pepper to taste
  • 2 bay leaves
  • 6 cups of beef stock
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups diced baby red potatoes (skin on)

Preheat oven to 250 degrees (you can also use stove top or crock-pot).

Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.

Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 – 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it’s boiling, stir then reduce heat to low. Serve and enjoy!