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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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54 Responses to “Beef Stew”

  1. JJ — May 13, 2012 @ 8:35 pm

    I was wondering, a glass of red wine is how many ml? Oh and the beef broth, where did you get it? Personally I tried Campbell’s Beef stock but I didn’t quite like the flavour. Is there any alternatives to using beef stock cubes?

    Reply

    • wiffy replied: — May 14th, 2012 @ 4:53 pm

      its about 80ml. I use beef cube as a short cut. If you like something more natural, I think I saw tetra-packs beef broth in the organic sections of local supermarkets (SG) – you may want to check them out.

      Reply

      • JJ replied: — May 19th, 2012 @ 6:27 pm

        Thanks~! I’m just a student so I have many things I’m unsure of! Trying it soon! (:

  2. Tat — November 28, 2012 @ 2:00 am

    Tried it today and it was awesome. My family enjoyed it. Thanks for sharing this recipe.

    Reply

  3. fishcakehappymeal — January 11, 2013 @ 4:22 am

    Wats the point of adding the frozen veg when you ald have the fresh ones…??

    Reply

  4. Cindy — January 24, 2013 @ 7:20 am

    OMG!Used ground thyme instead,Campbell’s beef broth(I see someone said the flavor was off which worried me but I took the chance)did not use mushrooms(didn’t have any),used black pepper instead of peppercorn,and added a half cup of diced tomatoes….and WoW it turned out perfect. Did not have to add anything. This is the greatest beef stew recipe and I will be adding it to my monthly menu!!!Thanks Wiffy

    Reply

  5. asha — March 27, 2013 @ 11:50 am

    hi..is there anything i can sub with instead of using wine?

    Reply

  6. Amy Lim — April 18, 2013 @ 10:03 pm

    Hi Just would like to know where do you buy your blue dutch oven in Kuala Lumpur? Would like to try it on the oven. Can this recipe be use in the slow cooker too?

    Thanks and hope to hear from you soon.

    Cheers
    Amy

    Reply

    • wiffy replied: — April 18th, 2013 @ 11:39 pm

      Hi, I bought mine from Ikea, Singapore. Not sure if you can find it in KL? Yes you can use the slow cooker, but will probably take a longer time than oven. Just cook until the beef is really tender.

      Reply

  7. Corinna Ee — April 29, 2013 @ 6:02 pm

    Hi,
    A bit confused by the red wine – is this red cooking wine or any type of red drinking wine. Would appreciate your reply.
    Thanks-corinne

    Reply

  8. lyle — July 4, 2013 @ 11:04 pm

    enjoy this beautiful meal….hopefully you will and it will be tasty and delicieious

    Reply

  9. Ally — December 10, 2013 @ 3:03 am

    Hi there, thanks for sharing the recipe. I am drooling just looking at the picture. Wan to try the recipe this coming xmas but I do not have a dutch oven. Can I use a casserole dish instead?

    Reply

    • wiffy replied: — December 10th, 2013 @ 11:27 am

      It has to be oven-safe. If not, you can cook this over the stove top.

      Reply

  10. Angela — March 17, 2014 @ 10:25 pm

    Hi you mentioned about beef stock what beef stock are you referring to?

    Reply

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