Easy Beef Stew Recipe

This easy Beef Stew Recipe is one of those basics that is an imperative in anyone's repetoire. People tend to shy away from making stews and casseroles, but the preparation for this recipe is quick. The dish then cooks at a low heat for a couple of hours, producing a rich, satisfying stew. Ironically, people are always impressed and appreciative when this humble comfort food is produced - and yet, the reality is that it couldn't be easier.

This easy Beef Stew Recipe is so versatile - substitute red wine instead of the beer and you have a kind of Boeuf Bourgignon. Add some curry powder and you have an easy beef curry. The perambulations are endless. Experiment yourself!

In order to minimize the preparation of this easy Beef Stew Recipe, we have used topside beef, already cut into cubes by the butcher. Cheaper cuts of meat work just as well, and you can substitute with chuck or brisket. I would advise cutting as much fat off as possible. You will need to cook your stew for longer, until the meat is meltingly tender. If using a budget-wise cut of meat, I would also suggest making the stew in advance, then cooling it and skimming the fat off the top. Then reheat when you are ready to serve.

Don't be alarmed by the addition of beer to this recipe - the final result doesn't taste like a brewery at all. If you don't have beer, just substitute with extra stock.

Ingredients:

It is worth using a casserole dish that can be used on the hob as well. This saves on washing up. I tend to serve straight from the casserole dish.

Method:

1. Fry the cubed beef in 4 - 6 batches, allowing the sides to brown. This is important as this gives flavor to the stew. Don't attempt to brown all the meat at one time - you will just land up with a watery, gray mass. Keep the seared meat on one side.
2. Fry the onions until they are soft and a deep caramel brown color. This also gives flavor to the dish.
3. Add the flour to the pan and stir it until it is well mixed with the onions. Slowly add first the beer and then the beef stock. Stir all the time until the mixture resembles a gravy.
4. Add the meat back. Put a lid on the casserole dish and place in the oven. Cook for about an hour.
5. Add the potatoes and cook for a further ½ hour. Check that there is enough liquid and add more if necessary.
6. Add the carrots and season with salt and pepper. Check the liquid. Add more if the stew looks dry. If the juice is too runny, add a little cornflour*. Cook for another ½ hour (therefore about 2 hours in total).
7. Serve with mashed potatoes or rice and green vegetables.

*Add 1 tablespoon cornflour to 2 tablespoons COLD water. Stir the mixture until it is smooth. Stir into the stew and then return the casserole dish to the oven. The stew must come to boiling point (briefly) in order for the cornflour to thicken the gravy. The alternative is to add 1 - 2 tablespoons of flour to the gravy in order to thicken it, but you can run into problems with lumpy gravy, so this is not advisable.


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