The Fall Season brings on a lot of changes here on the farm including the return of making comfort food such as beef stew!
Get the Recipe on How to Make Beef Stew using Farm Fresh Beef!
We make a simple beef stew that requires only a few ingredients because that’s really all that is needed. However it is necessary to mention that in order to make a good beef stew; you need to use good quality beef. When we make stew, the beef is the main ingredient. As a result of the beef being farm fresh, it is moist and your fork or spoon will easily cut through the meat with ease. We enjoyed this recipe just the other night with family and friends and I keep recalling the comments from my girlfriend, “the meat is so good!” “Look at this, I can cut the meat with my fork! The meat is so good!”
Stewing Beef
Cut from the Chuck, stewing beef cubes have deep rich beef flavour.
Best cooked by braising to make tender – slowly simmer in a covered pot or slow cooker.
What’s in the beef you buy?
Try stewing beef cubes from your local farmer, do a taste test yourself to decide on the quality and comparison with buying elsewhere.
Tips for making a perfect beef stew –
- Stews don’t require any fussing while they cook – once they’re in the slow cooker you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.
- Browning the beef before simmering gives beef stew a rich colour and flavour and helps maintain juices within the meat.
- Overcrowding meat in the pan will cause meat to steam rather than brown. Best to brown 1 lb packages at a time.
- Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.
- If flavourings start to scorch add a splash of extra virgin olive oil, butter or beef broth to the skillet.
- For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker and allow it to cook for 7 hours on low the day before serving.
- Beef stews, are great for entertaining since they can be made the day ahead. Stew flavours meld together as it sits so it tastes better next day. Gently re-heat in the slow cooker before serving on low
Source: https://canadabeef.ca/stewing-beef-know-how/
Recipe on How to Make an Easy Beef Stew!
Ingredients
- 3 – 4 lbs of beef stew
- 1 large carrot
- 1 large onion
- 6 – 8 potatoes
- 2 – 3 cups beef broth
- 1.5 tbsp steak spices
- 2 tbsp Worcestershire sauce
- 3 tbsp flour
Preparation
Meat and veggies all together – a big batch of stew is great when you have the family gathered at the table. Best when cooked slowly in a slow cooker.
- BROWN MEAT. In A skillet, brown meat in 1 lb batches. We use 2 – 4 lbs of stew beef. Cook on med-high and turn meat allowing all sides to brown. We are not cooking the meat in this step, just browning it. This will keep the juices inside the meat. Once browned on all sides, remove from skillet and place inside slow cooker. TIP – Overcrowding meat in the pan will cause meat to steam rather than brown.
- ADD beef broth enough to just cover beef. Next, add approx 2 tbsp of Worcestershire Sauce and mix together.
- ADD one cut onion into skillet. Add teaspoon of butter and extra virgin olive oil and cook until translucent. Add tsp salt. Remove from skillet and place inside slow cooker.
- AND REPEAT step 2 with cut carrots. Add to slow cooker
- PEEL POTATOES. Peel, wash and cube potatoes. Add into slow cooker. I like to have as many potatoes as I have meat so if you like to have more meat, then cut back on the amount of potatoes added. Base the quantity on how the stew begins to look once you stir everything together.
- ADD additional broth, to just cover beef.
- COVER AND SIMMER in slow-cooker for at least 7 hours or until the potatoes are cooked through. Place in fridge over night. Reheat on low in slow-cooker the following day.
What makes a Great Beef Stew?
It’s all about the meat, obviously!
When it comes down to quality and great tasting stew, you can’t beat the flavour of 100% Canadian Farm Fresh Beef. When you buy direct from our Farm, you get 100% All-Natural Beef in your meat.
BEEF STEW
Easy Beef Stew requiring minimal ingredients
Servings: 8 people
Equipment
- Slow Cooker
Ingredients
- 4 lbs beef stewing meat
- 1 carrot large, peeled and chopped
- 1 onion large, chopped
- 8 potatoes peeled, washed and cubed
- 3 cups beef broth
- 1.5 tbsp steak spices
- 2 tbsp Worcestershire sauce
- 3 tbsp flour
Instructions
- In A skillet, brown meat in 1 lb batches. We use 2 – 4 lbs of stew beef. Cook on med-high and turn meat allowing all sides to brown. We are not cooking the meat in this step, just browning it. This will keep the juices inside the meat. Once browned on all sides, remove from skillet and place inside slow cooker. TIP – Overcrowding meat in the pan will cause
meat to steam rather than brown. - ADD beef broth enough to just cover beef. Next, add approx 2 tbsp of Worcestershire Sauce and mix together.
- ADD one cut onion into skillet. Add teaspoon of butter and extra virgin olive oil and cook until translucent. Add tsp salt. Remove from skillet and place inside slow cooker.
- AND REPEAT step 2 with cut carrots. Add to slow cooker
- PEEL POTATOES. Peel, wash and cube potatoes. Add into slow cooker. I like to have as many potatoes as I have meat so if you like to have more meat, then cut back on the amount of
potatoes added. Base the quantity on how the stew begins to look once you stir everything together. - ADD additional broth, to just cover beef.
- COVER AND SIMMER in slow-cooker for at least 7 hours or until the potatoes are cooked through. Place in fridge over night. Reheat on low in slow-cooker the following day.
Notes
Tips for making a perfect beef stew –
- Stews don’t require any fussing while they cook – once they’re in the slow cooker you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.
- Browning the beef before simmering gives beef stew a rich color and flavour and helps maintain juices within the meat.
- Overcrowding meat in the pan will cause meat to steam rather than brown. Best to brown 1 lb packages at a time.
- Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.
- If flavourings start to scorch add a splash of extra virgin olive oil, butter or beef broth to the skillet.
- For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker and allow it to cook for 7 hours on low the day before serving.
- Beef stews, are great for entertaining since they can be made the day ahead. Stew flavors meld together as it sits so it tastes better next day. Gently re-heat in the slow cooker before serving on low
I love nice warm comfort food! Just like this recipe. I am getting motivated to make your recipe. Thank you
Thanks so much Adrienne! I hope you get a chance to try it.
I am grain-free, is there something else I can use other than flour to thicken it?
Thanks so much for asking this great question Angela! Yes,actually I am aware of the following three substitutes.
Cornstarch is a conventional, all-purpose and gluten-free choice used in everything from sauces to gravies to desserts. It comes from corn, so it’s plant-based and gluten-free. For sauces and gravies, do not add cornstarch directly to the hot liquid or it will clump and taste raw. Instead, mix it with a bit of cold water then add the mixture little by little to the hot liquid.
Potato Starch. Not to be confused with potato flour, potato starch is a clear, tasteless and gluten-free powder with a low fat content. Potato starch works well in sauces, soups and stews.
Flaxseed. This vegan thickening agent is a good binder, and an excellent alternative to all-purpose flour.
Hope this helps!
Anne @ AMBRY ACRES