How to make beef stew with beef stock and stew ingredients: How to whip up beef stew and stew recipes for the holidays
A beef stew is a hearty, comforting, and delicious stew for the Holidays.
It can be made ahead of time and reheated in the morning.
And if you like to add some sweet and sour sauce to the stew, you can also use a cornstarch substitute instead of water.
If you want to make the stew even better, add in some roasted garlic and a dash of sea salt.
It’s easy to whip it up in a skillet, but the best part is how versatile this stew can be.
Here’s how to make it with beef and vegetables, plus a variety of sauces and dips.
Prep time: 15 minutes Cook time: 45 minutes Total time: 55 minutes Yield: Serves 8 to 12 Ingredients 3 pounds beef, trimmed and de-fatized 1 large onion, chopped 1 medium carrot, chopped 2 cloves garlic, minced 1 medium shallot, minced 2 carrots, chopped 3 cups vegetable stock 1 cup beef broth 1 cup cornstearic acid (or substitute with 1 cup water) 1/4 teaspoon sea salt 1/2 teaspoon black pepper 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh thyme, minced (optional) Directions To make the beef stew: Place the beef in a large pot with 2 quarts of water and bring to a boil.
Cook until the beef is tender.
Add the onion, carrots, and shallot.
Simmer, stirring often, for about 5 minutes.
Drain and set aside.
Add in the beef broth, cornstartearic acids, sea salt, black pepper, cinnamon, nutmeg, and fresh thymes to the pot and cook until the vegetables are tender.
Season with the spices and thyme.
Remove the beef from the pot.
Add all the vegetables, then add the beef to the stock, along with the beef stock.
Bring to a simmer.
Cook on medium-low heat for 15 to 20 minutes.
Notes Recipe adapted from My Recipes.
All images and text © Dessert and Treats All images copyright Christina Wojcik