Classic Beef Stew: A Rich and Hearty Culinary Masterpiece
Mastering the Art of Beef Stew: A Recipe for Excellence
Beef stew is a classic French braised dish where tender beef, fresh vegetables, and aromatic herbs are simmered gently to perfection. It’s akin to Korean ‘jjim’ dishes, allowing the natural flavors of the ingredients to meld beautifully. This recipe is often featured in culinary arts programs, highlighting its sophisticated taste and technique. Elevate your dining experience with this comforting and deeply flavorful beef stew, perfect for special occasions or a satisfying meal.
Main Ingredients- Beef (Recommended cuts: chuck, shank) 100g
- Fresh Carrots 70g
- Sweet Onion 1/4
- Crisp Celery 30g
- Fluffy Potatoes 1/3
- Aromatic Garlic 1 clove
Cooking Instructions
Step 1
First, soak the beef in cold water to remove any blood. Thoroughly draining the blood is key to a clean-tasting beef stew without any gamey odors.
Step 2
Thinly slice the garlic. Peel the carrots, potatoes, and celery, then cut them into approximately 1.8cm cubes. To ensure they hold their shape better when cooked, you can gently round off the edges.
Step 3
Cut the onion into approximately 1.8cm square pieces. Ensuring all vegetables are cut to a similar size will help them cook evenly.
Step 4
Cut the drained beef into roughly 2cm cubes. Season the beef cubes lightly with salt and black pepper, then dust them evenly with flour. Heat some oil in a pan over medium heat and sear the beef cubes until medium (slightly pink inside). This searing process locks in the juices, resulting in a more tender stew.
Step 5
Heat a wide pan over low heat and sauté the sliced garlic until fragrant. Once the garlic aroma is released, add the chopped onion and sauté until slightly translucent. Next, add the potatoes and sauté, followed by the celery and carrots. Cook until the vegetables develop a nice sheen. When the vegetables are tender and glossy, stir in the tomato paste and cook for a minute to cook off its raw acidity. Roasting the tomato paste deepens the stew’s umami flavor.
Step 6
In a separate pot, melt a generous amount of butter over medium heat. Add 1 tablespoon of flour and whisk continuously until it turns a deep chocolate brown color. This is your ‘brown roux,’ which will thicken the stew and add a rich depth of flavor.
Step 7
Add the sautéed vegetables and seared beef to the pot with the brown roux and stir briefly to combine. Pour in 1.5 cups (about 300ml) of water, add the bay leaf and cloves. Adjust the liquid to ensure the ingredients are mostly submerged. Simmer gently over medium-low heat until the stew reaches a consistency similar to curry. Slow simmering allows the ingredients to become exceptionally tender and the flavors to meld beautifully.
Step 8
While the stew is simmering, finely chop the fresh parsley leaves to create parsley garnish. This fresh herb will enhance both the aroma and visual appeal of the finished dish.
Step 9
Ladle the rich and hearty beef stew into a serving bowl. Sprinkle generously with the prepared chopped parsley. This final touch adds a burst of freshness and color.
Step 10
Your classic beef stew, brimming with deep and complex flavors, is now ready to be enjoyed! Serve hot for the best experience.