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Create some people, cooking is indeed something which is quite simple. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also good in processing each dish so that it becomes dish yummy. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.

Beef stew Explore the hearty stews of northern Italy and Chile, Guam and Poland, Cuba and Greece, and tasty points in between. Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck.

You can make Beef stew use 15 ingredients and 7 the steps. Here guides how you cook it.

The main ingredient Beef stew as follows:

Provide 2 tbsp of olive oil.
Provide 2 lbs of stewing beef.
Provide 1 cup of chopped onions.
Prepare 1/2 cup of peeled, chopped carrots.
Prepare 1-2 cloves of chopped garlic.
Prepare 1 cup of red wine.
Provide 1 tsp of chopped rosemary.
You need 2 cups of beef stock (or mushroom stock - should be dark stock).
You need 1 cup of drained canned tomatoes whole tomatoes.
Provide 1 of bay leaf.
You need 1 cup of peeled diced parsnips.
You need 1 cup of peeled diced turnip or rutabaga.
You need 1 cup of peeled diced potatoes.
You need 1 cup of mushrooms sliced.
You need of Sauce 2 tbsp olive oil 2 tbsp flour.

I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Heat olive oil in a large stockpot or Dutch oven over medium heat. Remove the beef from the pot and add the vinegar and wine.

Steps Beef stew

Preheat the oven to 325 degrees Fahrenheit. Pat the beef dry and season well with salt and pepper. Heat 1 tbsp of oil over medium high heat in the Dutch oven or a heavy skillet..
Add beef to the Dutch oven or your skillet and cook the meat to Brown it on each side for approximately 4 minutes and set the beef aside in a separate bowl. Reserve any liquid in the skillet or your Dutch oven..
Reduce the heat to medium-low and add the remaining oil to the pan. Add the onions and carrots and cook until soft. Add the garlic and rosemary cook for another minute. Add the red wine and bring to a boil scraping any brown bits that may be on the bottom of your skillet or your Dutch oven..
Add your stock, tomatoes and bay leaf and bring it to a boil. Return your reserved meat and any juices to your Dutch oven put the cover on and bake in the oven for an hour and a half..
At the end of this time add the other chopped veggies, mix and cover. Bake again for another 45 minutes to an hour..
Remove from oven and separate the meat and veggies from your liquid and put the liquid in a measuring cup you should have about two cups of liquid. Remove your bay leaf..
To make your sauce, heat your oil in a heavy Skillet over medium heat. Add the flour and cook until the flour turns a nutty brown color for 4 to 5 minutes. Slowly add your reserved liquid and bring it to a boil. Reduce the Heat and simmer for approximately 5 more minutes until the liquid is slightly thickened (you want the liquid to cover the spoon). Toss the sauce with the meat and vegetables that you reserved earlier and season again with salt and pepper if necessary..

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. You can make Martha Stewart's beef stew recipe in the oven or a slow cooker. In two simple steps, your beef stew will be a warming, wholesome, and wonderfully flavorful meal.