Simple beef stew

Votes: 1

Time: 8 hours 45 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 768, total fat 14 G., saturated fats 5 G., proteins 50 G., carbohydrates 111 G., fiber 10 G., cholesterol 120 mg, sodium 1708 mg, sugar 15 G.

This flavorful beef stew is equally easy to prepare in a slow cooker, oven, or stovetop. The only downside is time. You'll have to enjoy the tantalizing aromas for several hours, but the results are worth the wait. The meat is deliciously juicy and tender, and the vegetables are infused with delicious juices. Whole vegetables will make your stew especially appealing, so choose small potatoes, fingerling carrots, and pearl onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stu

450 g of ground beef with 20% fat content
900 g top round steak, cut into 2.5 cm cubes.
2 tablespoons butter
1/4 cup flour
8-10 fresh sprigs of thyme
4-6 fresh sprigs of sage
2 fresh sprigs of oregano
450 g pearl onions, peeled
2 cups beef broth
0.5 tsp chili flakes
8-10 black peppercorns
4 cloves garlic, cut in half lengthwise
1.5 cups of beer (pilsner or wheat)
200 g of small white potatoes
200 g of small carrots

Garnish

2 cups of boiled rice
1 package of egg noodles, boiled
2-4 warm French baguettes, torn into pieces for dipping sauce
900 g of zucchini spaghetti
4 spaghetti squash, baked
0.5 cup chopped fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, ground beef, light beer, thyme, sage, oregano, bouquet garni, potato, carrot, rice, onion sets

Cooking the dish according to the recipe:

In a large skillet over high heat, melt the butter and add the ground beef. Sprinkle with a pinch of salt and break up the ground beef with a wooden spoon. Cook, stirring occasionally, for 6-8 minutes, then transfer to a plate with a slotted spoon and set aside.
Toss the steak cubes in a bowl with flour to coat. Add the cubes, a few at a time, to the hot skillet and fry on all sides for 6-8 minutes. Transfer to a plate with the ground beef and set aside.

Tie the thyme, sage, and oregano into a bundle. Turn the slow cooker on high and add the browned beef, herbs, onion, beef broth, red chili pepper, peppercorns, garlic, and 1 cup of beer. Add a pinch of salt and cover. When the liquid begins to simmer, about 30 minutes, reduce the slow cooker heat and cook until the onions are tender, about 4 hours.
After 4 hours, add the potatoes, carrots, and remaining 1/2 cup beer to the slow cooker. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce (see Note), then spoon the stew over your chosen side dish. Sprinkle with chopped parsley and serve with your choice of side dish.

Note

You can let the finished stew cool slightly in the saucepan or slow cooker, then refrigerate it overnight. The fat will solidify on the surface and be easy to remove. Before serving, reheat the stew and sprinkle with parsley.
Oven cooking

Cooking time: 8 hours 20 minutes.

Preheat oven to 120°C.

In a large ovenproof pot or Dutch oven, brown the ground beef and cubes in butter using the same method as above. Tie the thyme, sage, and oregano into a bundle. Return the meat to the pot along with the tied herbs, onion, beef broth, chili flakes, peppercorns, garlic, and 1 cup of beer. Sprinkle with a pinch of salt, cover, and simmer in the oven until the onions are soft, about 6 hours.

After 6 hours, add the potatoes, carrots, and the remaining 1/2 cup of beer. Cover and simmer until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce, then spoon the stew over your chosen side dish. Sprinkle with chopped parsley and serve.
Stovetop cooking

Cooking time: 8 hours 30 minutes.

In a large saucepan or cauldron, combine the ground beef and cubes in butter using the same method as above. Fill the pan as above. Bring to a very low simmer over medium heat, cover, and simmer until the onions are soft, about 6 hours.

After 6 hours, add the potatoes, carrots, and the remaining 1/2 cup of beer. Reduce heat to low, cover, and simmer until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce, then spoon the stewed meat over your chosen side dish. Sprinkle with chopped parsley and serve.