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Beef Stew

   

Beef Stew (Oven-baked Recipe)

Check Out: Irish Beef Recipe

I think recipes such as this oven-baked beef stew or whole roast chicken make a cook look very clever, as they are much easier to pull off than they looked. Stews are also perfect for entertaining and gatherings – you’ll impress your folks while feeding a lot at the same time. Beef stew is usually enjoyed by those staying in colder regions, but in tropical Singapore, I’m determined not to be deprived of this delicious dish. Perhaps December is the best month to enjoy this stew with our wetter days and slightly cooler nights. Special thanks to my friend Joyce, who taught me this recipe (I adapted her recipe but it is still largely built around her original) and don’t mind that I share the recipe on my blog.

Printable Recipe
"Chunk Tender" cut for making beef stew A tip about the beef to use from my friend Joyce. You could buy ready-cut stew beef cubes, but you can save money if you buy a whole chunk of meat and cut it yourself. She recommended me to get the “chuck tender” cut found at the chiller section of Giant hypermart in Singapore and yes, it is economical and good.
Beef Stew (Oven-baked Recipe) If slicing your own meat, rinse and pat dry the meat with kitchen towel, then cut them to large cube chunks.
Beef Stew (Oven-baked Recipe) Season beef cubes with salt and pepper. Heat Dutch oven with olive oil, then add beef cubes one at a time (you will hear a gentle sizzle and see slight smoking) to form one layer on the pan. Do not overcrowd the meat. Let the cubes brown on one side, then flip over with kitchen tongs and brown on the other side. Take out browned meat and set aside. Add more oil to the casserole if needed and repeat until all the beef cubes are browned.
Beef Stew (Oven-baked Recipe) My browned beef cubes. For the lot of beef cubes I had, I browned them in 3 batches.Do not discard the brown bits or juices collected in the casserole. I learnt from watching cooking shows that browning meats is an important step when making stews and doing so add a lot of flavour to the stew.
Beef Stew (Oven-baked Recipe) Add a bit more olive oil to the casserole. Then add celery and onions and ‘sweat’ them on medium low heat (about 3 -5 minutes). You will see them turning brown from soaking the juices left in the casserole.
Beef Stew (Oven-baked Recipe) Pour a glass of red wine in and saute the celery and onions and wait a few seconds for the alcohol to evaporate (you smell the nice aroma of the wine).
Beef Stew (Oven-baked Recipe) Stir in 1 tbsp plain flour and cook for one minute more to thicken the mixture.
Beef Stew (Oven-baked Recipe) Add beef stock and when it comes to a simmer, add carrots, bay leaves, peppercorns, thyme, garlic, mushrooms and Worcester sauce. Bring the stew to a simmer.
Beef Stew (Oven-baked Recipe) While waiting for the stew to simmer, peel potatoes and quarter them.
Beef Stew (Oven-baked Recipe) By the time you are done with the potatoes, the pot will likely be bubbling away and the mushrooms would have shrunken somewhat, making space for more ingredients in the casserole.
Beef Stew (Oven-baked Recipe) Add potatoes and the previously browned beef cubes to the casserole.
Beef Stew (Oven-baked Recipe) When the stew is bubbling, turn off the stove. Cover the casserole with lid and transfer to an oven. Bake the casserole at 180°C (356°F) for 1 hour and 20 minutes.
Beef Stew (Oven-baked Recipe) Take the casserole out and check the consistency of the stew. I find mine a little too watery so I add 1 more tbsp plain flour to thicken the stew. Stir through to dissolve the flour. Adjust to your liking. If it’s too dry, you can add more beef broth or hot water.
Beef Stew (Oven-baked Recipe) Add thawed frozen vegetables and mix into the stew.
Beef Stew (Oven-baked Recipe) Cover with lid and bake for another 15 minutes, or until the beef is tender. Season with salt and freshly cracked black pepper, if needed.
Beef Stew (Oven-baked Recipe) Serve beef stew with rice or bread.
                                           

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56 Responses to “Beef Stew”

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  1. Little Corner of Mine — December 17, 2010 @ 12:31 am

    Your beef stew looks scrumptious!

    Reply

  2. emy@thehandiworks — December 17, 2010 @ 12:50 am

    This looks fab!

    Just a question, is there any way I can cook it on the stovetop without having to worry about the stew getting burnt?

    Reply

  3. lisa — December 17, 2010 @ 3:20 am

    I AM SOOOOO GOING TO MAKE THIS. PERFECT WITH RICE TOO :)
    IS THERE A DIFFERENCE USING CORNFLOUR?
    STARVING,
    LISA
    COOKNG SISTERS

    Reply

  4. Amy — December 17, 2010 @ 3:26 am

    I wonder if this could be made in my best friend, the crockpot. Hmmm….It does look and sound delightful. I’ll just have to wait for my anti-beef fiance to leave town again. Thanks!

    Reply

  5. Reeni — December 17, 2010 @ 7:48 am

    Nothing beats a warm and hearty stew at this time of the year! It looks excellent! Super comfort food.

    Reply

  6. tigerfish — December 17, 2010 @ 1:27 pm

    It is also getting cooler and cooler here and more wet days too! Beef stew is so good but ever since I stop using a slow-cooker (don’t have one!), I have not cooked beef stew. I recalled the last time I made this, I also added in macaroni to leftover stew and very good too :) esp as a “gravy-sponge”.

    Reply

  7. Sook — December 17, 2010 @ 1:41 pm

    Wow! I love your pictures! I love beef stew when it’s cold and rainy… Yours look so good, I think, I would love it any day!

    Reply

  8. Precious Pea — December 17, 2010 @ 4:36 pm

    Oooo..yummy yummy! Definitely makes a hearty meal!

    Reply

  9. peachkins — December 17, 2010 @ 6:06 pm

    I love the looks of your beef stew, I can almost taste it!

    Reply

  10. Jun — December 18, 2010 @ 2:06 am

    Delicious! I can see myself finishing up the whole pot with a big loaf of rustic bread. Great post!

    Reply

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