Recipe: Yummy Roasted Beef Stew

Roasted Beef Stew. Oven browned beef is simmered with red wine, beef broth, and seasonings. This simple Beef Stew has tender, melt-in-your-mouth beef with carrots, onions, and potatoes Other cuts that are good for beef stew include bottom round roast, chuck steak, bottom eye roast. Beef Stew on the Stovetop [ by Lounging with Lenny ].

This pressure cooker beef stew is a quick and easy twist on the classic recipe! I always found that beef stock gave soups and stews an oddly tinny flavor, and the good folks at Cube the beef. Trim off any large pieces of fat from the outside of the roast, then cut it into small. You can have Roasted Beef Stew using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roasted Beef Stew

1. You need 750 grams of beef chunks.
2. It's 1 cup of red wine.
3. It's 1 of salt and pepper to taste.
4. It's 2 piece of onion, chopped.
5. You need 1/2 cup of worcestershire sauce.
6. It's 4 clove of garlic,minced.
7. Prepare 1 medium of red bell pepper,sliced.
8. It's 3 medium of potatoes,peeled and cut into cubes.
9. It's 2 tbsp of cornstarch,dissolved in water(1 cup).
10. It's 2 stalk of celery,sliced.
11. Prepare 1 medium of carrot,cubed or sliced.
12. It's 4 cup of beef stock or broth.
13. It's 4 piece of bay leaf.
14. It's 1/2 cup of raisins.
15. Prepare 1/3 cup of spring onion,chopped.
16. Prepare 1 tsp of sesame seeds.

I loved loved loved the added flavor the caramelized vegetables added to the dish. Choosing the Right Meat for Stew. This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce. Beef stew is a cold weather essential.

Roasted Beef Stew instructions

1. In a large bowl, combine meat,worcestershire sauce,red wine and black pepper and marinate in the refrigerator for 1 hour. Turn the meat over and marinate for another 1 hour..
2. Remove the meat from the wine and pat dry with paper towels. Reserve the sauce..
3. Season the meat on all sides with salt and pepper then roast until browned and set aside..
4. In a large skillet or heavy-bottomed pan, such as a Dutch oven, heat the olive oil over low heat..
5. Saute onions and garlic.pour the reserved wine and beef broth. Add the beef and bay leaves then cover and simmer on low heat for 2-3 hours until tender. (Add water if needed).
6. Add dissolved flour,potato and raisins and cook. stirring frequently for 2-3 minutes..
7. Add the carrots,bell pepper and celery and simmer for another 3 minutes. season with salt.
8. Turn the heat off. transfer into serving bowl.Garnish with spring onions and sesame seeds then serve..

Read on to get all the hot deets on this ultra-comforting stew. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on. Try Donal's Irish beef stew or Mary's rich beef stew with mushrooms. The only question left is, dumplings or mash?