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Stew Beef


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  • Author: María
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x

Description

Y’all know I love braising some beef.


Ingredients

Units Scale
  • 1 1/2 lbs chuck roast*, cut into 1″ cubes
  • 3 C beef broth
  • 2 tbsp onion soup mix
  • 1 tbsp all-purpose flour
  • 2 tsp seasoned salt, to taste
  • 2 tsp Worcestershire sauce
  • 1/2 tsp cracked black pepper
  • 1/2 tsp Kosher salt, to taste
  • vegetable oil, for searing

Optional thickening slurry:

  • 1 tbsp cornstarch
  • 1 tbsp cold water


Instructions

  1. In a large bowl toss your beef with the seasoned salt, worchestershire, and onion soup mix. You want each piece of beef well seasoned. Once the beef is coated evenly, sprinkle in the flour. Toss to coat the beef in the flour, and set aside.
  2. Place a large saucepan or medium-sized dutch oven over medium-high heat. Add just enough vegetable oil to coat the surface of the pan, and allow it to preheat for 2-3 minutes.
  3. When the oil is shimmering, add in your beef pieces in a single row, leaving space between each one – crowd them together and the meat will steam instead of sear, and that’s no bueno. Sear the beef undisturbed for 3 minutes, then flip to the opposite side, sear for one more minute, and remove from the pan. Continue, in batches, until all of the beef is seared, adding more oil as needed between each batch.
  4. Once all the beef is seared, add it back to the pot along with the beef broth, Kosher salt, and black pepper. Give it a taste, and add more salt if it seems bland.
  5. Bring the Stew Beef to a boil, then reduce the heat to low and cover with a lid. Allow to simmer for 2-2 1/2 hours, until the meat is tender.
  6. When you’re happy with the texture of the meat, decide on your finish. If you’d like a thicker gravy, go ahead and make the thickening slurry by combining the cornstarch and cold water together. Stir it into the Stew Beef, and return the lid to the pan. Cook for another 15 minutes, until the gravy has thickened.
  7. Alternatively, remove the lid from the Stew Beef and increase the heat to where the liquid is gently simmering – that’s medium on my stove. Allow the beef to cook uncovered until the liquid has reduced and thickened. It’s up to you how long you let it reduce. Don’t stir too much during this process, so the meat doesn’t shred.
  8. When you’re happy with how it looks, give it a taste and adjust for salt as needed. Dassit!
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
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