Recipe: At Home Restaurant-style Beef Stew with Big Chunks

Johanna Bailey
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Recipe: At Home Restaurant-style Beef Stew with Big Chunks
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Recipe: At Home Restaurant-style Beef Stew with Big Chunks Delicious, fresh and tasty.

Restaurant-style Beef Stew with Big Chunks. Great recipe for Restaurant-style Beef Stew with Big Chunks. My husband told me that he wanted to eat beef stew with big chunks of meat! Beef gristle block is large in size and tough, so it needs to be simmered for two hours.

The stew is easy to make, and uses basic ingredients and spices from your pantry.

I added more pepper for flavoring as we like it flavorful.

I also added the salt just to taste so it would not be too salty.

You can have Restaurant-style Beef Stew with Big Chunks using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Restaurant-style Beef Stew with Big Chunks

  1. You need 500 grams of Beef Gristle Block.

  2. You need 3 of Potatoes.

  3. You need 1/2 of Carrot.

  4. You need 1 of Onion.

  5. It’s 2 of servings' worth Commercial beef stew roux.

  6. Prepare 400 ml of Water.

  7. You need 5 tbsp of Yogurt.

  8. You need 100 ml of Red wine.

  9. You need 1 of Bay leaf (if available).

  10. It’s 3 tbsp of Japanese Worcestershire-style sauce.

  11. It’s 3 tbsp of Ketchup.

Heather's Beef, Barley & Vegetable Stew for the CrockPot.

It's a rare, rainy and cold day here in Arizona.

Perfect for a bowl of rich beef stew.

Served with a bit of crusty bread it's a comforting and warm meal.

Restaurant-style Beef Stew with Big Chunks instructions

  1. Cut the beef into large cubes, and brown with the onions..

  2. Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta..

  3. Cook the potatoes and carrots cut lengthwise, until slightly browned..

  4. Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes. Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes..

  5. Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes. Cool. The flavors will meld better by cooling..

  6. I altered this recipe a bit to make it easier to understand..

Submitted by: AZHIKERCHICK What's not to love about beef stew.

Tender, fall-apart chunks of beef loaded with potatoes, carrots and the most flavorful gravy there is.

Totally delicious and a true comfort dish.

Beef stew is perfect for slow cooking, giving the beef enough time to get super tender and melt in your mouth delicious.

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