Beef Stew and Dumplings | Simon Howie Recipes (2024)

FAQs

What can I add to my beef stew to give it more flavor? ›

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours. Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Simmer for 1.5 – 2 hours covered, until the beef is almost fall apart tender. Simmer for a further 30 minutes without the lid to allow the sauce to reduce and thicken.

How do you deepen beef stew flavor? Brown your meat, use red wine, and add tomato paste, Worcestershire sauce, or mushroom powder for a richer flavor. Instead of wine, you can use beer, like we do in this Guinness Beef Stew.

Forgetting the Acid. The paradox of beef stew is that all that braised goodness can be a little bit heavy on the palate. It's easy to forget to add some sort of wine, vinegar, or yes, even lemon juice, to brighten things up. Adding some fresh thyme in the last 30 minutes of cooking can help brighten things up as well.

For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

How long to cook stew meat until it falls apart? ›

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.

If you have time, marinating the meat for a few hours or overnight in a mixture of olive oil, herbs, spices, and acid (such as vinegar or lemon juice) can help tenderize the meat and infuse it with additional flavors.

Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables. It's better to use less liquid if possible so you don't end up having to thicken the stew later with corn starch or similar.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.