Using simple ingredients, this easy recipe is full of unhindered beef flavour and is comfort food at its best! Perfect for a cold day!
Hey everyone, it was St, Patrick’s Day yesterday! You might be thinking your ‘stew recipe is a day late’, but in fact for Montrealers it’s not! This will be a great recipe to make Sunday night after the St. Patrick’s Day parade. Also, as an added note, since I have been generating more content recently, I’m going to try and post more frequently than once a week – hence a new (probably occasional) saturday post – but remember, at the very least you will always have a recipe wednesday post!
I’m doing this because of two things: One: I am experimenting with food photography in artificial lighting and am quite liking the results. Two: my editor (aka. my mom) sent me a video from break the twitch that basically said not to withhold material too long because at the time you release it (in my case it could have been in a month) the author’s knowledge, my knowledge, would have changed and therefore the information would not be fresh. He also says that right now, with my more limited blog reach, I have the opportunity to get more constructive feedback from the people who really care about TBC (if you’re reading this, THAT’S YOU & THANK YOU!!).
Now this Beef Stew. Like the title of the post states, it is really simple and easy to make and doesn’t require a boatload of ingredients like other stew recipes I’ve seen and tried. Honestly, this recipe comes from my mom, who usually just goes by feel and taste, adding what she thinks is necessary as she cooks; according to me, she nails a yummy beef loaded flavour every-damn-time.
Now, how to write a recipe that has no recipe? No clue, but I’ve watched the cooking process multiple times, asked a lot of questions, and then took a look at other stew recipes to get a better idea of serving sizes and ingredient quantities, and compared those to my mom’s approximations… so below is the culmination of all the above!All-in-all, this beef stew recipe is full of beef flavour that is not hidden from the addition of a stout or wine; to me it is simplicity and the taste of comfort.
- 3 lbs. sirloin roast cut into 1-inch cubes
- 1/4 cup flour
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 4 tbsp. vegetable oil
- 8 - 10 cups of water as much as your pot can hold with space for the vegetables
- 1 onion whole
- 2 Knorr beef bouillon cubes
- 2 tbsp. Kitchen Bouquet
- 1 turnip cut into 1-inch cubes
- 4 – 5 carrots cut into 1-inch pieces
- 1 lb. medium potatoes quartered
- Cold Water
Place flour in a large bowl and season with salt and pepper.
Toss and coat the pieces of beef in the flour mixture.
In a large Dutch oven or pot, heat the oil over medium-high heat and brown the beef in batches.
Once browned, return all the meat to the pot and add water and onion. Bring to a boil.
Once boiling, reduce to a simmer for 45 minutes to an hour with the lid slightly open. About half way though this time, taste the broth and season to your liking with the bouillon cubes and Kitchen Bouquet (the above quantities are approximations).
Next add the turnips and carrots and let simmer for about 10 minutes, cover off.
When the turnips and carrots are firm yet slightly tender add the potatoes and continue to simmer until all vegetables are tender, about 25 to 30 minutes.
Remove the onion, and taste the broth-gravy that has formed adjusting with salt and pepper to taste. If the broth-gravy is not thick enough, combine 2 tbsp. cornstarch with 2 tbsp. cold water and add to the stew while stirring; if not thick enough, repeat.
Serve with some baguette to mop up all the goodness.
Because the overall cooking time of this stew is anywhere from 1 hour and 30 minutes to two hours (depending on how long you let the meat simmer and how tender you like your vegetables) the meat sometimes does not get as tender as I would like; thus the choice of sirloin roast pieces. Feel free to use your favourite stewing beef.
If you like onions in your stew and would like to eat them, before returning all the beef to the pot and adding water sauté chopped onions until translucent and then proceed.
Taste as you go! If you think there is a need for another bouillon cube or more Kitchen Bouquet, go for it! I know, that sometimes the meat is so flavourful that the bouillon cubes and/or the Kitchen Bouquet are not required.
Did you make this recipe?
I wanna see your tasty creations!