When I first started blogging about cooking dishes, black pepper beef stir fry is one…
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Tender beef, cooked in a flavorsome pot of stew, with root vegetables and spices. This pot of beef stew is comfort food especially on cold weather. Serve with bread, rice or sides.
Beef stew is always a comfort food to warm tummy, and great choice for quick and easy dinner!
During days when I just want an one pot meal with minimal cooking and cleaning, I’ll usually choose to cook stews.
What Is Beef Stew?
This is a savory dish that combines beef with some other ingredients, usually potatoes, carrots or other vegetables, along with some herbs or spices.
Chunks of cut beef, usually coated with flour, will be seared in a hot pan with some oil. The meat is then simmered and braised in broth with ingredients mentioned above. Due to a longer cook time, the meat becomes very tender, well flavored in a rich, thickened sauce.
Red wine is also used most of the times in beef stew, to give it an even richer flavor. In this recipe, I have left out the red wine.
Beef stew is frequently served as the main dish, together with bread or rice.
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Which Cut Of Beef Should I Get?
I’d tried getting pre-cut beef from the supermarket, which stated was for “beef stew”. However, it did not turn out well – the meat ended up still quite tough even after simmering for quite a while.
Some people may prefer to use good steak cut for beef stew; for me, I found chuck tender was great for tender meat. Was really happy to find that the stewed beef was fork tender and absorbed the flavors of the sauce. I got my chuck tender from an online grocer, Shinsen.
The key is also to look out for meat that have good marbles of fat around it – that is, having a good amount of white veins of fat through the meat. Fret not, the stewed beef will not be “fatty”. The fats in the beef will “melt” while simmering, resulting in a tender beef stew.
What Ingredients Do I Need For The Beef Stew?
Other than beef itself, we will also be adding some root vegetables, along with spices and seasoning:
- Beef Chuck Tender: Choose well marbled meat for tender cooked beef.
- Mushrooms: I used swiss brown mushrooms here. Feel free to use other types of mushrooms you prefer.
- Plain Flour
- Beef Broth: You can also use water to replace the beef broth if you do not have it. Add more salt to taste.
- Seasoning: Salt, Black Pepper, Tomato Paste, Worcester Sauce, Soy Sauce, Bay Leaf