Beef Stew with SECRET ingredient
September 2, 2024 • 0 comments
We LOVE beef stew in our family. This is a favorite meal that I based off of a treasured family recipe. At our house, we like a thicker stew with fresh rosemary and black pepper and lots of beef chunks!
My best beef stew advice? Don’t rush the process. Brown the beef in a cast iron. Don’t skip deglazing. Make sure you give yourself plenty of simmer time so that the stew beef can fully transform into tasty, tender morsels.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- 2 Pkg Beef Stew Meat
- (3-4 quarts) 6 Pkg Beef Bone Broth
- -or- any broth of your liking
- Chopped onions, garlic, potatoes, carrots
- Wine (or broth) for deglazing
- Salt, Pepper, Rosemary
- Flour, Sourdough starter or cornstarch
Directions
- Brown meat in a cast iron skillet and add flour to soak up juices. Do this in batches if needed.
- Add broth to skillet; stir to thicken then transfer to stew pot.
- Deglaze cast iron skillet with red wine and add to the stew pot.
- Simmer for a minimum of 3-4 hours. All day is best!
- Chop your veggies and add to your stew pot about 30 minutes to an hour before you’re ready to eat. Simmer until veggies are cooked to your desired texture.
- Pro Tip: If you like a thicker stew, you can add a cornstarch or flour slurry. I like to take about ¼ cup of sourdough starter and thin it out with hot stew broth in a pint jar. Cut the heat and slowly add the mixture once your stew has stopped bubbling. Stir well and return to a simmer and allow to thicken.
- Troubleshooting: If you add your sourdough starter to the stew when it’s too hot, the starter can cook and turn into little dumplings. If you don’t like that, just use an immersion blender to blend in the top layer of your stew for a few seconds. Any veggies or meat that get shredded will add to the thickness of your stew, too.
- If you don’t have a sourdough starter, feel free to use a cornstarch or flour slurry to thicken.
