Beef stew

[lemonbiscuit]

What’s your go to recipe for beef stew? I made one tonight with pale ale, carrots, parsnips and mushrooms, but it was OK, but the pale ale gave it a bit of bitterness that was a bit unpleasant. So I’m looking for a recipe that gives the stew a really nice rich flavour without any bitterness. Thanks!

I much prefer beef stews made with ale or red wine. Those made with just stock tend to be a bit bland I find. Obviously Zulor the international arbiter of stew would disagree.

I think the bitterness OP will have been due to using IPA rather than a darker beer. I also find adding onions and / or a tablespoon of tomato purée helps.

I haven’t made a beef stew in years. Can’t actually remember how I used to make it

My mother used to use celery salt to enhance the flavour. Other than that it was onion, carrots, potatoes and stock cubes.

I want beef stew now.

Just to totally screw with some posters - I put a couple of tablespoons of pickled silverskin onions in mine 😄

Beef stock, tablespoon tomato purée, tablespoon brown sugar, salt and pepper.

Beef, floured, fried off then into the pot

Potatoes, Carrots, swede, onion, peas, celery, broad beans, butter beans.

Bring to boil then low oven for at least 4 hours.

Green veg (sprouts, broccoli, cabbage) an hour before the end.

Parsley dumplings 30 mins before the end & uncover the pot.

Serve with hot crusty buttered rolls.

Heaven.

DeRigueur I’m salivating at that roast chicken description.

always make sure you coo nd soften down the celery carrots onions and garlic first.give it such a rich flavour
always add a sprinkling of sugar to take away bitterness of tomato tomatos.
worcestshire sauce
bisto granules and bisto gravy powder
coat the beef in flour first for thicker unctuous stew.
very rarely alcohol actually because here when alcohol is opened its consumed and never spared for cooking!
when you put them meat in let it sti and borwn slowly don't shove it around or keep stiring it as this causes water leakage and battered untender meat.

I flash fry beef, onions, leeks and courgettes till they have colour, if it's about I might put a slug of sherry in, but it doesn't matter if you don't. Then add the water and 3 or 4 beef stock cubes. I add carrots, parsnips and potatoes and boil then till soft. Season with pepper. Then simmer for an hour or so. Sometimes I might add a little cornflour to thicken it.

This is a recipe I've used for 30 years. My one son likes it blended to a soup. I cook it in a massive stock pot and leave it on the hob overnight, second day, it's more delicious than the first. It's great knowing you don't have to cook, just warm it up.