Classic Beef Stew: A Deep Flavor You’d Find at a Restaurant!
Rich Beef and Vegetable Stew Made with Beef and Kitchen Scraps
Enjoy a rich and deep beef and vegetable stew at home that rivals those from fine dining restaurants! This recipe is easy to make using stewing beef and the assorted vegetables you have in your fridge. The key to its delightful, complex flavor is the abundance of vegetables and slow simmering. It’s perfect as a hearty meal or a special occasion centerpiece.
Main Ingredients
- Beef (for stewing) 400g
- 1/2 Onion
- 6 cloves Garlic
- 1 head Broccoli
- 3 Mushrooms (button or cremini)
- 1/3 head Cabbage
- 2 Mini bell peppers
- 3 Potatoes
Seasoning & Others
- Salt (approx. 1 tsp)
- 1 Tbsp Oyster sauce
- 4 Tbsp Red wine
- 1 Tbsp Butter
- Pinch of Black pepper
- 2 Tbsp Olive oil (1 Tbsp for sautéing, 1 Tbsp for finishing)
- Salt (approx. 1 tsp)
- 1 Tbsp Oyster sauce
- 4 Tbsp Red wine
- 1 Tbsp Butter
- Pinch of Black pepper
- 2 Tbsp Olive oil (1 Tbsp for sautéing, 1 Tbsp for finishing)
Cooking Instructions
Step 1
First, wash all the vegetables and beef thoroughly under running water. Break the broccoli into florets, and roughly chop the cabbage and onion. Cut the potatoes, mushrooms, and mini bell peppers into bite-sized pieces.
Step 2
Especially for firm vegetables like potatoes, cutting them into uniform cubes will help them cook evenly without becoming mushy. Ensuring all ingredients are similarly sized will ensure consistent cooking times.
Step 3
Heat a wide, heavy-bottomed pot over medium heat. Add 1 Tbsp of olive oil. Once the oil is warm, add the sliced garlic and chopped onion. Sauté over medium-low heat until fragrant, stirring occasionally to prevent burning. Cook until the onions are tender and release their sweet aroma.
Step 4
Add the beef to the pot and sear it lightly until browned on all sides. Then, add the firmer vegetables like potatoes, broccoli, and cabbage in stages. Sprinkle about 1 teaspoon of salt over each addition as you sauté. Seasoning the vegetables as you add them helps draw out moisture and enhances their flavor.
Step 5
Once the vegetables are slightly softened and fragrant, pour in 4 Tbsp of red wine. Sauté for 1-2 minutes, allowing the alcohol to evaporate, which deepens the flavor and removes any harshness.
Step 6
Add 1 Tbsp of butter. The richness of the butter will contribute to a smoother, more luxurious texture and flavor in the stew.
Step 7
Stir in 1 Tbsp of oyster sauce for an extra boost of umami. This will add a deep, savory flavor without needing additional broth.
Step 8
Cover the pot and simmer over low heat for about 30 minutes, or until the vegetables are completely tender and the liquid has reduced to a rich consistency. Stir occasionally to prevent sticking. Once done, ladle the stew into bowls and drizzle with the remaining 1 Tbsp of olive oil for a glossy finish.
Step 9
Finally, sprinkle a pinch of black pepper to taste. Your delicious beef stew, with its harmonious blend of sweet vegetables and rich beef flavor, is ready to be enjoyed! It’s best served hot.
