Beef Stew Harvest (Printable Version)
A warm meal with tender beef and fall veggies cooked slowly for full, rich taste.
# Ingredients You'll Need:
→ Meat
01 -
Cut 907 g beef chuck roast into 2.5 cm cubes
→ Sauces and Oils
02 -
15 ml Worcestershire sauce
03 -
30 g tomato paste
04 -
45 ml olive oil
→ Veggies
05 -
3 large potatoes peeled and cubed
06 -
150 g frozen peas
07 -
2 medium onions chopped
08 -
300 g butternut squash peeled and cubed
09 -
4 medium carrots sliced
10 -
3 cloves garlic minced
→ Broth and Liquids
11 -
960 ml beef broth
→ Spices and Thickeners
12 -
5 ml salt
13 -
8 g cornstarch mixed with 30 ml cold water
14 -
5 ml dried thyme
15 -
2.5 ml black pepper
# Detailed Preparation Steps:
01 -
Mix in the cornstarch slurry and frozen peas. Let it cook for about 5 to 10 minutes until stuff thickens up.
02 -
Toss in carrots, potatoes, and butternut squash. Cover and let it simmer for another 30 minutes till the veggies get soft.
03 -
Drop the minced garlic with the onions and cook for one more minute.
04 -
Warm the olive oil over medium-high heat in a big pot. Brown the beef cubes in batches so they get a nice sear on all sides. Take the beef out and set it aside.
05 -
Put the beef back in the pot. Pour in the beef broth, tomato paste, Worcestershire sauce plus thyme, salt, and pepper. Give it a good stir.
06 -
Let the whole mix come to a boil. Then turn the heat down low, cover it, and let it cook gently for an hour.
07 -
Turn the heat down to medium and add your chopped onions. Cook till they’re see-through and soft, about 5 minutes.
08 -
Give it a taste and add more salt or pepper if you think it needs it before you dig in.
# Helpful Tips:
01 -
Cooking beef in smaller amounts helps it brown better without crowding the pot.
02 -
Change how much broth you use to get the thickness you like.
03 -
Feel free to add other veggies like celery or parsnips.
04 -
For a richer taste, swap some beef broth with red wine.