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People do not prefer cooking at home to avoid the complexity of different cooking process. Further, some people tend to use cookbooks to get new ideas over making the preparations simple. In this article I have assembled an extremely simple recipe for making a great beef stew at home. Though the recipe is for a vegetable and beef, you can change the vegetable and add other ingredients after your taste.
2 ½ pounds beef chuck cut into 1 inch cubes,
1 large chopped onion,
6 peeled carrots cut into 1 ½ inch julienne,
8 slices of bacon,
2 peeled turnips cut into pieces,
Well rinsed leeks 3 pieces, chopped,
2 ½ cups of homemade beef stock
2 ½ cups of red wine (preferable Burgundy, but drinkable)
2 tablespoons of tomato paste
2 tablespoons of red currant jelly
2 teaspoons of sugar
2 tablespoons of butter
8 ounces of sliced mushrooms,
1 tablespoon fresh rosemary, chopped
6-8 red potatoes
6 minced garlic cloves,
Salt & pepper after needs.
A couple of preparatory tasks needed before you start cooking the stew. You may kick the cooking off with cutting the beef chuck into cubes. Or let the process begin with chopping an onion. Wash the leeks properly before you chop them. Peel the carrots and cut them into 1 ½ inch julienne. Then make pieces of the turnips after peeling them. Slice the mushrooms and quarter the potatoes. Next chop the rosemary and parsley. Finish the tasks by garlic mincing.
Cooking
At first you have to cook the bacon in a large frying pan to melt the fats. Remove the bacon when it is crisp and place it to an air tight pot. Fry the beef slices on the pan until they get brown. Do not place more than 5-6 beef slices on the pan at a time. Season them with sufficient salt and pepper. Place them on the cooking pot when they are done.
Then you have to place the onions, carrots, turnips and leeks on the frying pan and keep them on a medium high heat around 10 minutes. Later, keep the vegetable on a bowl. Add the mushrooms on the pan, with butter and cook for 10 minutes. Keep the mushrooms with the reserved vegetables.
Use the wine to deglaze the pan and beef stock. Whisk in red currant jam, rosemary and tomato paste, and cook for a few minutes. Place it with the meat and bacon. Mix potato, bacon, garlic, with cooking liquid. Then cook all the ingredients altogether for around 40-45 minutes. Add the reserved vegetables, chopped parsley and continue for 45 minutes more until the meat is tender.
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