Beef Stew Recipe

A classic Irish stew, just like my grandma used to make.

Ingredients

1 pound(s) lamb or mutton. For those who don't like these, substitute diced beef. No need to get fancy, any cut will do.
1 large onion (chopped)
2 large carrots
1 medium parsnip
1 Tbs of sugar
2 Tbs of butter
1 large potato, cut into 1/2 inch chunks
1 cup water

In a skillet, melt butter, add onions, cook until they start to turn caramelize. Brown meat. Add to browned mixture and water to large pot and simmer for about 40-60 minutes, covered, until well thickened. To speed up the process, remove the lid after 30 minutes.

For a classic Irish meal, serve with mashed potatoes. This stew is also wonderful as part of a shepherds pie. Just add a few peas and carrots, top with mashed potatoes, sprinkle heavily with cheese, and broil until golden, and you have a winner.

This time of year, my thoughts turn to comfort food-what could be better for than a savory pot of beef stew to sustain me while scraping (yet) another layer of ice off my car.

A good beef stew recipe involves much more than throwing a few ingredients in the pot and hoping for the best. I've gathered some good beef stew recipe techniques, equipment, and, of course, the recipes themselves.

One of the great things about stews is the chance to use tough (and less expensive) cuts of meat that, handled properly, are still very flavorful. Beef stews are typically cooked for a longer time to combine the various flavors and to tenderize the meat. The objective is a fragrant, rich saucelike broth with bite-size pieces of meat and vegetables, without turning everything to mush.

Starting with a great stock is key. Homemade stock for a beef stew recipe is ideal, but many of us don't have the time or inclination to do so. Here's a trick on how to enhance "store-bought" to suit your purposes:

Buy about 2/3 to 3/4 of the amount of beef or vegetable stock as you need for your favorite beef stew recipe. I strongly suggest low-sodium broths as it is always easier to add salt than to compensate for too much.

Pour the broth into a good quality soup or stew pot (more on that in a minute) and add some water. For example, if you bought 3 cans of stock, add 1 can of water, and so forth.

Add at least a half pound of beef bones, the more marrow the better. I'd suggest a chopped onion and carrot as well. Bring to a boil, skim off the foam that accumulates, and simmer for an hour or so. That will help take the "commercial" taste out of the store-bought stocks.

Since we're talking about the beginning of a quality process, I'm a big fan of the right tool for the right job. Cheap soup or stock pots seem good at the time, but hotspots and potential to burn your lovingly prepared stew (and ingredients) make buying quality equipment a must.

Here are a few highly-rated suggestions for soup and stew pots. Any of these will help you create a superior beef stew. It's just a matter of preference and finances.


Mauviel 7-qt. Cuprinox Pour La Table Oval Stew Pan with Bronze Handles




This is the luxury choice-French-made copper in a beautiful oval shape that accommodates roasts as well as stews. Its ability to heat up and cool down evenly and rapidly allows for maximum control and excellent cooking results. Properly cared for, you will be willing this to your kids, and the envy of your circle of friends who you will invite over to sample your fabulous beef stew.

Chantal 8-qt. Copper Fusion Stockpot, Platinum





This nice piece offers the benefits of copper conductivity, without the worry of maintaining a gleaming copper surface. Chantal is a respected cookware name and has created a great pot that can go into the dishwasher, has a non-chemical stick-resistant surface, and cool handles. Nice large size allows you to freeze some stew for later winter evenings.


All-Clad 16-qt. Stainless Gourmet Stockpot





Is bigger better? Well, now you can decide for yourself. If 16 quarts won't do you, I hope you're charging somebody rent! All-Clad has a winner with this highly-rated large stockpot. Just the thing for Superbowl Sunday?

And, finally:


Le Creuset 8-qt. Stockpot, Dune




Lower in price, but it comes in a million colors, has a strong reputation, and will still make you look good if you're an occasional cook.

Here's a recipe that probably dates back some years. It comes from the Minnesota or Wisconsin area. It features dark beer as an ingredient and, true to the roots of the area, is served with buttered noodles speckled with poppy seeds. Serves about 6.

You will need an oven safe container to make this. See the links on this blog for recommendations or, here's another one that's gotten great user reviews.


Lodge Manufacturing Co. 6-qt. Seasoned Cast Iron Dutch Oven




Ingredients:

3 lbs (1.3 kg) of stewing beef, cut into 1" (2.5 cm) cubes
1 large onion, chopped
1 large clove of garlic, minced
1 tablespoon of vegetable oil
3 tablespoons of unsalted butter
2 tablespoons of flour
1 cup (236 ml) of stock (see other article in this blog for how to enhance store-bought stock)
1.5 cups (355 ml) of dark beer
1/4 cup (60 ml) of red wine vinegar
1/4 teaspoon of fresh thyme or healthy pinch of dried
salt and pepper
1 tablespoon of fresh parsley, chopped, for garnish

Directions:

Preheat Oven to 350F.

Pat beef cubes dry with paper towel, and sprinkle with salt and pepper.

Heat two tablespoons butter with oil in large oven-safe pot, or dutch oven; medium high heat.

Sautee meat a few pieces at a time untill well brown.

Add remaining tablespoon of butter, and reduce to medium-low heat.

Add onion, cook for 3-4 minutes.

Add garlic, and cook for an additional 3-4 minutes.

Stir in flour, and cook stirring constantly for 2 minutes.

Whisk in stock, scraping sides and bottom of pan.

Add beer, sugar, and vinegar. Then add sauteed meat

Heat to boiling, cover, then put into oven for 1 1/2 hours.

Remove from oven, and allow to cool. Reheat covered on stove, and sprinkle with parsley before serving.

Enjoy!