Ingredients
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2 lbs (907g) Boneless Beef for Stewingsee tip below
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3 Tbsp All-Purpose Flour
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Salt
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Black Pepper
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3 Tbsp Olive Oil
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1 Onion
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3 Garlic Cloves
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3 Carrots
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1 Butternut Squash
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6 Tomatoes
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2 sprigs Fresh Rosemary
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2 sprigs Fresh Thyme
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2 Fresh Sage Leaves
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1 bunch Fresh Parsley
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1/4 cup Sun-dried Tomatoes
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1 tsp Worcestershire Sauce
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1/2 cup Dry Red Wine
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3 cups Beef stock
Directions
Steps
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1
Done
|
Tip for Choosing the Best Cuts for Beef StewEveryone has their preferences - here's a great summary of the best kinds of stew meats written by Daniel Gritzer: Stew Science: How to Choose the Best Cuts for Beef Stew. |
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2
Done
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Sear the BeefRemove any of the extra fat and silver lining on the beef where possible. Season with salt and pepper. Toss in the flour. If using an Instant Pot, use the saute setting and saute thebeef with 2 Tbsp of oil in batches, turning to brown on each side. Otherwise do this on the stove. |
|
3
Done
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Dice the onion and mince the garlic. With the remaining oil, saute for 3-5 minutes. If using the Instant Pot, obviously remove the meat beforehand and set aside, then leave the onion and garlic in the pot for the next step. |
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4
Done
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Dice the carrots and squash and add to the onion and garlic. Add the wine. Cut and remove the seeds from the tomatoes then dice and add to the stew. Chope the sun-dried tomatoes and add. Add the Worcestershire sauce. Add the beef stock. Chop all the herbs and add but leave some parsley as garnish. Stir well, then add the beef and stir. |
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5
Done
|
Lock the lid if using a pressure cooker and cook for 20 minutes, with natural release - it will take about 30 minutes for it to cool/release. If using a slow cooker, let cook for 8 hours on low. |
