25 September, 2017
Billy O’s Beef Stew
Stewing meat is one of the oldest form of cooking. It consists of solid ingredients (usually meat and vegetables) that has been cooked in liquid and served in the resultant gravy
American beef stew usually uses cuts of beef like shoulder (chuck) or spare ribs which are less tender. Liquid (or beef stock) and vegetables are added, and the stew is set to simmer for long hours until the beef is cooked tender.
It is the least tender cuts of meat that become tender and juicy. Cuts of meat having a high amount of marbling and gelatinous connective tissue provide the best juiciest stews.
Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
- 3-4 lbs ground chuck or stew meat
- .5 tsp salt
- .5 tsp black pepper
- 1 clove garlic
- 2 tbsp Worcestershire sauce
- 2 whole onions sliced
- 8 cups beef broth
- 6-8 whole red potatoes quartered
- 5 whole carrots sliced
- 1 stalk celery chopped
- 1 whole garlic clove chopped
- In a large skillet or pot, heat oil over high heat, add stew meat in batches (to prevent over crowding) and cook on high heat until meat is seared on all sides.
- Remove stew meet, set aside.
- Deglaze the pan with some white wine, loosening any brown bits.
- Add whole onion rings to pan with olive oil and salt and pepper.
- When onions are brown and soft add the strew meat back to pot with the Worcestershire sauce.
- Add the 8 cups of beef broth and bring to a boil.
- Reduce to simmer and let the mixture cook for 1.5 hours.
- Slice and chop celery, carrots and potatoes. Add to pot along with the garlic. Let simmer for another 1.5 hours.
- Mix corn starch and COLD water until smooth and has the consistency of milk. Stir corn starch mixture into pot slowly and stir until thickened like gravy.
