OFG Beef Stew

Sometimes, you just need stew. Hearty, rich, beefy stew. This is how I make it.

You cube 750 grams (1 1/2 pounds) of beef. I like chuck roast. Up here, it is also known as cross rib or blade roast.

Heat a teaspoon of vegetable oil over medium heat in a pot. Brown the beef three batches to brown. Add a little more oil for each batch. If you put them all in the pan at once, they will give off liquid and won’t brown properly

Remove the beef and set aside.

Add the remaining oil and sauté 1/2 medium onion sliced lengthwise. Cook until just starting to brown. Add 250 ml (1 cup) button mushrooms (cut any large mushrooms in half), and 1 stalk celery, sliced. Cook for 3 to 4 minutes until the mushrooms stop giving off liquid. Add 15 ml (1 tablespoon) finely chopped onion and cook for 1 minute.

Add 250 ml (1 cup) diced tomato. You can use fresh or canned. Cook for a minute or two until liquid starts to come from the tomatoes.

Add:

  • 900 ml (4 cups) beef stock
  • 156 ml (5.5 oz) tomato paste
  • 2 ml (1/2 tsp) dried thyme
  • 2 ml (1/2 tsp) dried rosemary
  • 1 bay leaf
  • 25 ml (2 tbsp) Worcestershire Sauce
  • 25 ml (2 tbsp) soy sauce

Add the beef back to the pot.

Bring the stew to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.

Put a fine sieve in the pot and add 75 ml (1/3 cup) of flour, 25 ml (2 tablespoons) at a time, whisking it into the liquid in the sieve and pushing it through the sieve.

At this point, you can just simmer for another 30 minutes or you can add potatoes, Brussels sprouts, or carrots. I chose to add 12 baby potatoes.

Simmer for 30 minutes, stirring often.

The Verdict

This is rich stew with complex beef and tomato flavours that make me comfortable and happy! Give it a try!

I have done a video of this recipe.

OFG Beef Stew

OFG Beef Stew

Ingredients

  • 750 grams (1 1/2 pounds) beef, cubed
  • 15 ml (1 tablespoon) vegetable oil
  • 1/2 medium onion, sliced
  • 250 ml (1 cup) button mushrooms
  • 1 stalk celery
  • 15 ml (1 tablespoon) finely chopped garlic
  • 250 ml (1 cup) fresh or canned diced tomatoes
  • 900 ml (4 cups) beef stock
  • 156 ml (5.5 oz) tomato paste
  • 2 ml (1/2 teaspoon) dried thyme
  • 2 ml (1/2 teaspoon) dried rosemary
  • 1 bay leave
  • 25 ml (2 tablespoons) Worcestershire sauce
  • 25 ml (2 tablespoons) soy sauce

Instructions

  1. Cube 750 grams (1 1/2 pounds) of beef. I like chuck roast. Up here, it is also known as cross rib or blade roast.
  2. Heat a teaspoon of vegetable oil over medium heat in a pot. Brown the beef three batches to brown. Add a little more oil for each batch. If you put them all in the pan at once, they will give off liquid and won't brown properly
  3. Remove the beef and set aside.
  4. Add the remaining oil and sauté 1/2 medium onion sliced lengthwise. Cook until just starting to brown. Add 250 ml (1 cup) button mushrooms (cut any large mushrooms in half), and 1 stalk celery, sliced. Cook for 3 to 4 minutes until the mushrooms stop giving off liquid. Add 15 ml (1 tablespoon) finely chopped garlic and cook for 1 minute.
  5. Add 250 ml (1 cup) diced tomato. You can use fresh or canned. Cook for a minute or two until liquid starts to come from the tomatoes.
  6. Add beef stock, tomato paste, thyme, rosemary, bay leaf, Worcestershire, and soy sauce..
  7. Add the beef back to the pot.
  8. Bring the stew to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
  9. Put a fine sieve in the pot and add 75 ml (1/3 cup) of flour, 25 ml (2 tablespoons) at a time, whisking it into the liquid in the sieve and pushing it through the sieve.
  10. At this point, you can just simmer for another 30 minutes or you can add potatoes, Brussels sprouts, or carrots. I chose to add 12 baby potatoes.
  11. Simmer for 30 minutes, stirring often.
  12. Serve.
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