How to Vegan Appetizing My Beef Stew

How to Vegan Appetizing My Beef Stew Delicious, fresh and tasty.

My Beef Stew. Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through.

Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce.

Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

Heat olive oil in a large stockpot or Dutch oven over medium heat.

You can have My Beef Stew using 25 ingredients and 10 steps. Here is how you achieve that.

Ingredients of My Beef Stew

1. Prepare of beef stew meat.

2. You need of flour.

3. Prepare of salt.

4. Prepare of pepper.

5. Prepare of paprika.

6. You need of butter.

7. Prepare of olive oil.

8. Prepare of garlic cloves, minced.

9. Prepare of medium onion, chopped.

10. You need of carrots peeled and cut into bite sized pieces.

11. Prepare of celery stalks, cut into bite sized pieces (optional).

12. It’s of potatoes peeled cut into bite sized pieces.

13. You need of beef broth.

14. It’s of tomato paste.

15. You need of worcestershire sauce.

16. You need of red cooking wine.

17. You need of thyme.

18. It’s of rosemary.

19. It’s of bay leaf.

20. Prepare of peas.

21. It’s of water.

22. It’s of cornstarch.

23. It’s of dried parsley (garnish).

24. You need of I used a bag of mixed vegetables in this today.

25. Prepare of crushed red pepper.

My Son's Favorite Beef Stew One of the classics of Greek meat cookery is a one-pot stew called Kokinisto, which means red, for the tomato that goes into it.

This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multi-faceted flavor.

My go-to is Taste of Home's Deputy Editor, James Schend's, beef stew recipe, which is hands-down the best beef stew I've ever had.

Its complex flavor comes from the recipe's use of paprika, rosemary and herbes de Provence.

My Beef Stew instructions

1. In a shallow dish mix together the flour, salt, pepper, and paprika. Coat the pieces of in the flour..

2. In a large stockpot add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides (the meat will continue cooking in the stew). Once the meat is brown remove it to a plate and set aside. Cook in batches to not crowd the pan..

3. If you need to add additional butter or olive oil you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft..

4. Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, red cooking wine, bay leaf, thyme and rosemary..

5. Add the beef pieces back into the pot..

6. Bring the stew to a boil over medium-high heat. Once it starts to boil then reduce the heat to low, cover the pot and cook for one hour to 90 minutes or until the beef is tender..

7. Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10-15 minutes with the lid off stirring occasionally as it thickens..

8. Remove the bay leaf..

9. Add the peas to the stew the last 5-10 minutes while it is thickening and before serving so they don’t get mushy..

10. Garnish with parsley and Enjoy!.

The stew isn't too heavy, either.

James' secret ingredient is a splash of balsamic vinegar that brightens up.

Remove the beef from the pot and add the vinegar and wine.

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add the beef, beef broth and bay leaves.