Recipe: Appetizing Beef stew

Beef stew. Stifado is a Greek beef stew and my all-time favorite Greek dish. 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!

You can also follow our best tips for tenderizing meat. Beef stew is the ultimate comfort food. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. You can have Beef stew using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Beef stew

1. It's 4 lbs of rump roast.
2. It's 1 bag of baby carrots washed left whole.
3. You need 8 of potatoes halfed and cut into 4 equal pieces.
4. You need 4 cups of water.
5. It's 1/4 cup of worshire sauce.
6. It's 1/4 cup of a1 sauce.
7. It's 1 tablespoon of garlic salt.
8. You need 1 tablespoon of onion salt.
9. It's 1 can of peas *optional.
10. You need 1 can of greenbeans*optional.

Heat olive oil in a large stockpot or Dutch oven over medium heat. You can make Martha Stewart's beef stew recipe in the oven or a slow cooker. In two simple steps, your beef stew will be a warming, wholesome, and wonderfully flavorful meal. Freeze individual-size servings of your beef stew, and turn leftovers into a gre Directions.

Beef stew step by step

1. Cut beef up into bitesized pieces. Sear beef until it has a crust on the outside..
2. Once beef has a crust on the outside throw in a crock pot. Mix all the seasonings, water and a1. Pour over meat and cook on high 3 hrs..
3. After 3 hrs add the vegetables. Cook for 3 hrs til vegetables are fork tender. If u add other vegetables like green beans or peas, add in the last hr. You can add frozen or canned..
4. Once its cooked and you are ready to serve, you can serve with biscuits or corn bread. Enjoy.

Add beef, a few pieces at a time, and toss to coat. Beef stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew. 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.