Beef Stew Recipe
Ingredients:
2 lbs Stew Beef (cut in cubes)
2 tsp Olive Oil
2 Cups Water
1 Tbs Worcestershire Sauce
1 tsp garlic powder or 1 fresh clove garlic minced
2 Bay leaves
1 medium onion chopped
1 tsp salt
1 tsp raw sugar
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp tumeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots quartered and cut into small pie shaped pieces
3 celery stalks halved and cut into small pieces
2 Tbs corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix
Directions:
Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.
Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.
Beef stew is a hearty, comforting dish that has been enjoyed by cultures around the world for centuries. Its history is rich and varied, reflecting the diverse ingredients and cooking methods used in different regions.
Origins
The origins of beef stew can be traced back to ancient times when people discovered that simmering meat and vegetables in liquid created a flavorful and nourishing meal. Early versions of stew were likely cooked in large communal pots over open fires, using whatever ingredients were available locally.
Medieval Europe
In medieval Europe, beef stew became a staple in many households. The dish was particularly popular among peasants who needed to make the most of their limited resources. They would use tougher cuts of meat, which required long cooking times to become tender, along with root vegetables like carrots, turnips, and onions. Herbs and spices were added for flavor, often varying by region.
French Influence
One of the most famous versions of beef stew is the French “Boeuf Bourguignon”, a dish that originated in the Burgundy region of France. This stew is made with beef braised in red wine, typically Burgundy wine, and flavored with garlic, onions, mushrooms, and bacon. The dish was popularized by legendary French chef Auguste Escoffier in the 19th century and later by Julia Child in the mid-20th century, bringing it to international acclaim.
British Isles
In the British Isles, beef stew also has a long history. “Irish Stew”, traditionally made with lamb or mutton, evolved to include beef as well. This stew typically includes potatoes, carrots, onions, and sometimes barley, and is often cooked slowly to develop deep, rich flavors. Another famous British variant is the “Lancashire Hotpot,” which features layers of beef, onions, and potatoes cooked in a rich gravy.
American Adaptations
In the United States, beef stew has been adapted to include regional ingredients and flavors. “Yankee Pot Roast” is a popular American version of beef stew, featuring beef cooked with root vegetables, potatoes, and often tomatoes. In the southern United States, variations might include sweet potatoes or corn, reflecting local agricultural products.
Modern Times
Today, beef stew remains a beloved dish worldwide, with countless variations and recipes passed down through generations. Modern conveniences like slow cookers and pressure cookers have made it easier than ever to prepare, allowing busy cooks to enjoy this comforting classic with minimal effort.
Ingredients and Preparation
While the exact ingredients and methods can vary widely, a traditional beef stew generally includes:
- Beef: Typically, tougher cuts like chuck or round are used, as they become tender and flavorful with slow cooking.
- Vegetables: Common vegetables include carrots, potatoes, onions, and celery.
- Liquid: Beef broth or stock is the usual base, often enhanced with wine, beer, or tomato paste.
- Seasonings: Herbs like bay leaves, thyme, and rosemary, along with garlic and black pepper, add depth of flavor.
- Thickening Agents: Flour or cornstarch is often used to thicken the stew, creating a rich, hearty consistency.
Benefits
Beef stew is not only delicious but also nutritious. It is packed with protein from the beef, vitamins and minerals from the vegetables, and can be made with minimal added fat. The slow cooking process also helps to break down the collagen in the meat, making it easier to digest.
Conclusion
From its humble beginnings as a peasant dish to its place as a beloved comfort food in kitchens worldwide, beef stew has a storied history that reflects its versatility and enduring appeal. Whether enjoyed as a simple weeknight meal or a special occasion dish, beef stew continues to warm hearts and homes around the globe.