“Stewing” meat to create tender dishes is an ancient technique, but stews as we know them best today—thick soups, usually centered around a core meat component with vegetables—are most associated with the United Kingdom in the 19th century. The importation of potatoes had transformed Irish and English cuisine, and the chef to Queen Victoria, Charles Francatelli, shared a recipe for “Stewed Leg of Beef” that became a cultural classic. Beef stew came to the United States with the first settlers, and English-style beef and Irish mutton stews remained popular, with a wave of interest in the dish in the 1980s and 1990s as a British heritage food with nourishing qualities and inexpensive, easy-to-find ingredients. Stew is especially a popular choice in Utah; it's the most googled recipe in the state.
Recipe Servings: 4
Ingredients
- ¼ cup all-purpose flour
- ¼ tsp freshly ground pepper
- 1 lb beef stewing meat, trimmed and cut into inch cubes
- 5 tsp vegetable oil
- 2 Tbsp red wine vinegar
- 1 cup red wine
- 3½ cups beef broth
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into ¼-inch rounds
- 2 large baking potatoes, peeled and cut into ¾-inch cubes
- 2 tsp salt
Directions
- In a bowl, combine the flour and pepper; then add the beef and toss to coat all of the cubes thoroughly.
- In a large pot, heat 3 teaspoons of oil over medium heat. Add the beef a few pieces at a time, taking care not to overcrowd the pot, and cook, turning, for 5 minutes per batch, until all the beef is evenly browned on all sides. Add oil as necessary throughout the process.
- Remove the beef from the pot and set aside.
- Add the vinegar and wine to the pot and cook over medium heat, scraping periodically with a wooden spoon.
- Add the beef, the beef broth, and the bay leaves, and raise the heat to bring the stew to a boil. Reduce heat and simmer, covered, for about 1 hour 30 minutes, until the beef is tender. A few times during the simmering, skim the surface of the broth and discard.
- Add the onions and carrots. Simmer, covered, for an additional 10 minutes. Add the potatoes and simmer for a final 30 minutes, until all the vegetables are tender. Add more broth or water if necessary.
- Season to taste with salt and pepper and serve hot.
Notes
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.