Beef Stew II
Make Beef Stew II once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 1 hour 30 minutes, and it serves 4. Low and slow is the secret — the longer simmer lets (2 oz) flour soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 30m
- Total 1h 30m
- Serves 4
- Level Easy
Ingredients
- 60 g (2 oz) flour
- Salt
- To taste Pepper
- Garlic Powder
- 50 ml (3 Tablespoons) olive oil
- 1 medium Chopped Onion, peeled and chopped
- 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
- 1 l (1 qt) beef broth
- 200 –250 g (approx. 0.5 lb) potatoes, diced
- 100 –125 g (approx. 0.25 lb) frozen carrots, sliced
- 100 –125 g (approx. 0.25 lb) frozen mushrooms, sliced
- 1 can (400 g / 14 oz) diced tomatoes
- Marjoram
- 1 large Or 2 small bay leaves
Method
- Mix the flour, salt, pepper, and garlic powder together in a small bowl.
- Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
- Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
- Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
- Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.
Tips for the best Beef Stew II
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Beef Stew II recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Beef Stew II ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (2 oz) flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Beef Stew II take to make?
About 1 hour 30 minutes in total — roughly under an hour of preparation and 1 hour 30 minutes of cooking.
Is this Beef Stew II recipe hard to make?
It is rated hard: 14 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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