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Sout vir die lewe Beesbredie

Sout vir die lewe Beesbredie


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As u dieselfde wonderlike geur met minder natrium wil hê, maak u volgende beesvleisbredie resep met Salt for Life

As u dieselfde wonderlike geur met minder natrium wil hê, maak u volgende beesvleisbredie resep met Salt for Life. Dit lewer 75 persent minder natrium as tradisionele tafelsout met dieselfde goeie smaak.

Notas

Die smaak sal verbeter as dit minstens een dag vooruit gemaak word. Op hierdie stadium kan u die vleis tot 5 dae afkoel.

Beesstoofversiering:

1 tros boerenkool, skoongemaak/stingels verwyder en blare in vierkantige stukke gesny

1 pond aartappels, gekook tot sag in kookwater, geur met sout vir die lewe

¼ koppie plat blaar pietersielie blare grof gekap

Suurlemoenskywe

Bestanddele

  • 2,5 pond beesvleis, sonder been, in blokkies gesny
  • 2 eetlepels sout, soos sout vir die lewe
  • 3 eetlepels olyfolie
  • 1 groot wortel, geskil en in vierkante stukke gesny
  • 2 stukke seldery, in stukke van 'n kwart duim gesny
  • 1 groot Spaanse ui, in stukke van 'n kwart duim gesny
  • 8 knoffelhuisies, geskil en stukkend gesny
  • 3 eetlepels tamatiepasta
  • 2 koppies droë rooiwyn
  • 4 koppies beesvleis sous
  • 1 lourierblaar
  • 1 roosmaryn takkie
  • 2 tiemietakkies
  • Swartpeper, na smaak

Porsies 4

Kalorieë per porsie 605

Folaatekwivalent (totaal) 36µg9%

Riboflavien (B2) 0,8 mg 46,7%


Hoe om die beste vleisstoofpot te maak, maak nie saak hoe jy dit kook nie

'N Sagte, hartige beesvleisbredie is soos 'n groot bak trooskos -drukkies. Leer hoe u die beste beesvleisbredie van nuuts af kan maak met u kookplaat, oond, slowcooker of Instant Pot.

Kry die resep wat Matthew gebruik in die video: Classic, Hearty Beef Stew.

Maak nie saak watter gaarmaakmetode u kies nie, daar is eenvoudige stappe wat verseker dat u vleisbredie net soos u wil.

1. Begin met die regte sny van beesvleis

Om die beste bredie te maak, moet u die regte stuk vleis gebruik, sodat u gestoofde vleis sag en nie taai word nie. Maar u sal miskien verbaas wees om te hoor dat die beste stukke beesvleis vir bredie altyd die moeilikste is. Hier & aposs hoekom. Om te braai of vleis te braai, beteken dat jy dit vir 'n lang tyd met 'n bietjie vloeistof by lae temperatuur kan kook, en wat ek graag laag en stadig noem. Hierdie gaarmaakmetode breek mettertyd die veselagtige bindweefsel (kollageen) in die vleis af, wat dit letterlik sag maak. Dus, hoe meer kollageen in die vleis, hoe beter is die bredie. En watter vleissnitte bevat baie kollageen? Vleisbees van die skouer af en beesvleis onderkant van agter.

Wenk: Koop altyd 'n hele stuk beesvleis of beesvleis in die boonste ronde en sny dit self in plaas daarvan om voorafverpakte vleis te koop, wat gereeld gemaak word van stukkies willekeurige beesvleissnitte wat almal anders kan kook en nie noodwendig sal draai nie. teer.

2. Verbruin die beesvleis

Sodra u u beesvleis in happiegrootte gesny het (ongeveer 1 tot 1 x x 1 duim), versterk u die geur op twee maniere: geur die vleis en verbruin dit.

  • Plaas die beesvleisblokkies in 'n groot bak en besprinkel met sout en peper. As u resep benodig om die blokkies met meel of ander geurmiddels te bedek voordat u dit kook, doen dit dan nou. (Die meel sal help om die stoofvloeistof te verdik terwyl dit styf word.) Gooi alle stukke eweredig om.
  • Verhit vet of olie in 'n swaarboompan of Nederlandse oond oor medium hoë hitte. Braai die vleisblokkies in klein hoeveelhede tot dit donkerbruin is aan alle kante. Dit is ook belangrik om in klein hoeveelhede te werk, sodat u nie die pan of pot oorlaai nie. As die beesvleis vol is, stoom dit in plaas van branderig, en die meel word bleek en sappig.
  • As u 'n stadige oondvleisbredie wil maak, sal u hierdie stap in 'n aparte pan doen voordat u die beesvleis by die slowcooker voeg. As u 'n Instant Pot -beesvleisbredie wil berei, kan u die beesvleis in u Instant Pot braai met behulp van die saut é -funksie.

Wenk: Vir die beste resultate, braai die vleis in 'n olie met 'n hoë rookpunt om te voorkom dat dit skroei. Canola -olie, saffloerolie of ligte/verfynde olyfolie is een van die goeie keuses. U kan ook die vleis in spekvet braai om 'n tikkie rokerige geur te gee.

3. Voeg die Aromatics by

  • Nadat u die laaste bondel bruin vleis verwyder het, kan u die vet wat u agtergelaat het, gebruik om uie en knoffel te soteer as u dit in u resep wil gebruik. Voeg eers die uie by en kook dit, skraap die pot om al die lekker bruin stukkies los te maak van die vleis. Voeg na ongeveer 10 minute die knoffel by en kook vir ongeveer 30 sekondes.

4. Ontvlam die pan

  • Na al die braaibroodjies en gebraai, sal die bodem van u koekpan of pot waarskynlik bedek wees met 'n dun, bruin laag gaar voedsel. Dit, my vriende, is 'n geur wat jy nie wil mors nie. Dit is wanneer jy jou pan ontlas. Ontluistering beteken eenvoudig dat 'n bietjie vloeistof in die warm pan gevoeg word en geskraap word om al die bruin stukkies los te maak.
  • U kan 'n pan met enige vloeistof ontlas, insluitend aftreksel en wyn. Om die geur te konsentreer, kook die vloeistof in die warm pan tot dit amper verdamp is. Moenie bekommerd wees nie, en in die volgende stap voeg u 'n bietjie meer vloeistof by.
  • As u die stoofpot in 'n stadige oond wil klaarmaak, moet u die beesvleis, uie, knoffel en ontvlamde vloeistof na u stadige oond oorgedra het.

5. Voeg vloeistof en geurmiddels by

  • Voeg die kruie, speserye en ander geurmiddels by, saam met die smoorvloeistof wat u resep benodig.
  • As u die bredie op u kookplaat wil braai, kook, bedek en verminder die hitte tot 'n lae kookpunt. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in die oond wil braai (my voorkeurmetode), kook, bedek en plaas die pot in 'n voorverhitte 350 ° F (175 ° C) oond, afhangende van die resepaanwysings. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in 'n stadige oond of 'n kitspot wil braai, volg die resepaanwysings vir kooktyd.

6. Voeg Aartappels en Wortels by

  • Terwyl die stoofpot kook, skil die wortelgroente, soos aartappels, wortels of pastinaak, om by die bredie te voeg. Sny dit in stukke van 1 duim.
  • Nadat die bredie ongeveer 1 x#uur lank op die stoof of in die oond gesmoor is, roer die wortelgroente by, bedek die pot en braai totdat die groente sag is, gewoonlik nog ongeveer 30 minute.
  • As u 'n stadige oond of 'n kitspan gebruik, volg u resep en kan u die wortelgroente byvoeg en hoe lank om dit te kook.

Wenk: Die soort aartappels wat jy gebruik, maak 'n verskil in jou bredie. Wasagtige aartappels soos Yukon Golds sal hul vorm behou tydens braai. Russet aartappels (ook bekend as Idaho of aartappels bak) breek af en los aan die rande op.

7. Afwerking

As u stoofpot gaar en gereed is om te bedien, is daar 'n paar dinge wat u kan doen om die laaste geur en tekstuur 'n hupstoot te gee.

  • Roer vars of bevrore ertjies by (opsioneel).
  • Voeg vars kruie soos pietersielie, roosmaryn en tiemie by.

Hoe om beesvleisbredie te verdik

As u vleissous -sous nie so dik is as wat u wil nie, kan u dit met een van die volgende metodes verdik:

  • Klits 'n teelepel mielieblom met genoeg water om 'n mengsel te maak. Roer dit by die prutbredie en laat dit kook totdat die sous verdik het.
  • Meng 2 eetlepels versagde botter met 2 eetlepels alledaagse meel om gekneusde botter te maak (beurre mani é). Breek in klein stukkies en klits dit in die warm stoofvloeistof. Laat prut stadig tot die sous verdik en die meelsmaak gaar is.
  • Verwyder 'n paar aartappelblokkies en kap dit tot glad. Roer terug by die sous.

Verwant: Kry resepte vir beesvleisbredie met stoof, oond, slow cooker en Instant Pot -metodes.


Hoe om die beste vleisstoofpot te maak, maak nie saak hoe jy dit kook nie

'N Sagte, hartige beesvleisbredie is soos 'n groot bak trooskos -drukkies. Leer hoe u die beste beesvleisbredie van nuuts af kan maak met u kookplaat, oond, slowcooker of Instant Pot.

Kry die resep wat Matthew gebruik in die video: Classic, Hearty Beef Stew.

Maak nie saak watter gaarmaakmetode u kies nie, daar is eenvoudige stappe wat verseker dat u vleisbredie net soos u wil.

1. Begin met die regte sny van beesvleis

Om die beste bredie te maak, moet u die regte stuk vleis gebruik, sodat u gestoofde vleis sag en nie taai word nie. Maar u sal miskien verbaas wees om te hoor dat die beste stukke beesvleis vir bredie altyd die moeilikste is. Hier & aposs hoekom. Om te braai of vleis te braai, beteken dat jy dit vir 'n lang tyd met 'n bietjie vloeistof by lae temperatuur kan kook, en wat ek graag laag en stadig noem. Hierdie gaarmaakmetode breek mettertyd die veselagtige bindweefsel (kollageen) in die vleis af, wat dit letterlik sag maak. Dus, hoe meer kollageen in die vleis, hoe beter is die bredie. En watter vleissnitte bevat baie kollageen? Vleisbees van die skouer af en beesvleis onderkant van agter.

Wenk: Koop altyd 'n hele stuk beesvleis of beesvleis in die boonste ronde en sny dit self in plaas daarvan om voorafverpakte vleis te koop, wat gereeld gemaak word van stukkies willekeurige beesvleissnitte wat almal anders kan kook en nie noodwendig sal draai nie. teer.

2. Verbruin die beesvleis

Sodra u u beesvleis in bytgrootte blokkies gesny het (ongeveer 1 tot 1 x x 1 duim), versterk u die geur op twee maniere: geur die vleis en verbruin dit.

  • Plaas die beesvleisblokkies in 'n groot bak en besprinkel met sout en peper. As u resep benodig om die blokkies met meel of ander geurmiddels te bedek voordat u dit kook, doen dit dan nou. (Die meel sal help om die stoofvloeistof te verdik terwyl dit styf word.) Gooi alle stukke eweredig om.
  • Verhit vet of olie in 'n swaarboompan of Nederlandse oond oor medium hoë hitte. Braai die vleisblokkies in klein hoeveelhede tot dit donkerbruin is aan alle kante. Dit is ook belangrik om in klein hoeveelhede te werk, sodat u nie die pan of pot oorlaai nie. As die beesvleis vol is, stoom dit in plaas van branderig, en die meel word bleek en sappig.
  • As u 'n stadige oondvleisbredie wil maak, sal u hierdie stap in 'n aparte pan doen voordat u die beesvleis by die slowcooker voeg. As u 'n Instant Pot -beesvleisbredie wil berei, kan u die beesvleis in u Instant Pot braai met behulp van die saut é -funksie.

Wenk: Vir die beste resultate, braai die vleis in 'n olie met 'n hoë rookpunt om te voorkom dat dit skroei. Canola -olie, saffloerolie of ligte/verfynde olyfolie is een van die goeie keuses. U kan ook die vleis in spekvet braai om 'n tikkie rokerige geur te gee.

3. Voeg die Aromatics by

  • Nadat u die laaste bondel bruin vleis verwyder het, kan u die vet wat u agtergelaat het, gebruik om uie en knoffel te soteer as u dit in u resep wil gebruik. Voeg eers die uie by en kook dit, skraap die pot om al die lekker bruin stukkies los te maak van die vleis. Voeg na ongeveer 10 minute die knoffel by en kook vir ongeveer 30 sekondes.

4. Ontvlam die pan

  • Na al die braaibroodjies en gebraaide koekies, sal die bodem van u koekpan of pot waarskynlik bedek wees met 'n dun, dun, bruin laag gaar voedsel. Dit, my vriende, is 'n geur wat jy nie wil mors nie. Dit is wanneer jy jou pan ontlas. Ontluistering beteken eenvoudig dat 'n bietjie vloeistof in die warm pan gevoeg word en geskraap word om al die bruin stukkies los te maak.
  • U kan 'n pan met enige vloeistof ontlas, insluitend aftreksel en wyn. Om die geur te konsentreer, kook die vloeistof in die warm pan tot dit amper verdamp is. Moenie bekommerd wees nie, en in die volgende stap voeg u 'n bietjie meer vloeistof by.
  • As u die bredie in 'n stadige oond wil klaarmaak, moet u die beesvleis, uie, knoffel en ontvlamde vloeistof na u stadige oond oorgedra het.

5. Voeg vloeistof en geurmiddels by

  • Voeg die kruie, speserye en ander geurmiddels by, saam met die braaivloeistof wat u resep benodig.
  • As u die bredie op u kookplaat wil braai, kook, bedek en verminder die hitte tot 'n lae kookpunt. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in die oond wil braai (my voorkeur metode), kook, bedek en plaas die pot in 'n voorverhitte oond van 175 grade Celsius of laer, afhangende van die resepaanwysings. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in 'n stadige oond of 'n kitspot wil braai, volg die resepaanwysings vir kooktyd.

6. Voeg Aartappels en Wortels by

  • Terwyl die stoofpot kook, skil die wortelgroente, soos aartappels, wortels of pastinaak, om by die bredie te voeg. Sny dit in stukke van 1 duim.
  • Nadat die bredie ongeveer 1 x#uur lank op die stoof of in die oond gesmoor is, roer die wortelgroente by, bedek die pot en braai totdat die groente sag is, gewoonlik nog ongeveer 30 minute.
  • As u 'n stadige kookplaat of 'n kitspan gebruik, volg die resep en gee aanwysings vir wanneer en hoe om die wortelgroente by te voeg, en hoe lank om dit te kook.

Wenk: Die soort aartappels wat jy gebruik, maak 'n verskil in jou bredie. Wasagtige aartappels soos Yukon Golds sal hul vorm behou tydens braai. Russet aartappels (ook bekend as Idaho of aartappels bak) breek af en los aan die rande op.

7. Afwerking

As u stoofpot gaar en gereed is om te bedien, is daar 'n paar dinge wat u kan doen om die laaste geur en tekstuur 'n hupstoot te gee.

  • Roer vars of bevrore ertjies by (opsioneel).
  • Voeg vars kruie by, soos pietersielie, roosmaryn en tiemie.

Hoe om beesvleisbredie te verdik

As u vleissous -sous nie so dik is as wat u wil nie, kan u dit met een van die volgende metodes verdik:

  • Klits 'n teelepel mielieblom met genoeg water om 'n mengsel te maak. Roer dit by die prutbredie en laat dit kook totdat die sous verdik het.
  • Meng 2 eetlepels versagde botter met 2 eetlepels alledaagse meel om gekneusde botter te maak (beurre mani é). Breek in klein stukkies en klits dit in die warm stoofvloeistof. Prut stadig tot die sous verdik en die meelsmaak gaar is.
  • Verwyder 'n paar aartappelblokkies en kap dit tot glad. Roer weer by die sous.

Verwant: Kry resepte vir beesvleisbredie met stoof, oond, slow cooker en Instant Pot -metodes.


Hoe om die beste vleisstoofpot te maak, maak nie saak hoe jy dit kook nie

'N Sagte, hartige beesvleisbredie is soos 'n groot bak trooskos -drukkies. Leer hoe u die beste beesvleisbredie van nuuts af kan maak met u kookplaat, oond, slowcooker of Instant Pot.

Kry die resep wat Matthew gebruik in die video: Classic, Hearty Beef Stew.

Maak nie saak watter gaarmaakmetode u kies nie, daar is eenvoudige stappe wat verseker dat u vleisbredie net soos u wil.

1. Begin met die regte sny van beesvleis

Om die beste bredie te maak, moet u die regte sny van beesvleis gebruik, sodat u gestoofde vleis sag, nie taai word nie. Maar u sal miskien verbaas wees om te hoor dat die beste stukke beesvleis vir bredie altyd die moeilikste is. Hier & aposs hoekom. Om te braai of vleis te braai, beteken dat jy dit vir 'n lang tyd met 'n bietjie vloeistof by lae temperatuur kan kook, en wat ek graag laag en stadig noem. Hierdie gaarmaakmetode breek mettertyd die veselagtige bindweefsel (kollageen) in die vleis af, wat dit letterlik sag maak. Dus, hoe meer kollageen in die vleis, hoe beter is die bredie. En watter vleissnitte bevat baie kollageen? Vleisbees van die skouer af en beesvleis onderkant van agter.

Wenk: Koop altyd 'n hele stuk vleisbiefstuk of beesvleis in die boonste ronde en sny dit self in plaas daarvan om voorafverpakte vleis te koop, wat gereeld gemaak word van stukkies willekeurige beesvleissnitte wat almal anders kan kook en nie noodwendig sal draai nie. teer.

2. Verbruin die beesvleis

Sodra u u beesvleis in happiegrootte gesny het (ongeveer 1 tot 1 x x 1 duim), versterk u die geur op twee maniere: geur die vleis en verbruin dit.

  • Plaas die beesvleisblokkies in 'n groot bak en besprinkel met sout en peper. As u resep benodig om die blokkies met meel of ander geurmiddels te bedek voordat u dit kook, doen dit dan nou. (Die meel sal help om die stoofvloeistof te verdik terwyl dit styf word.) Gooi alle stukke eweredig om.
  • Verhit vet of olie in 'n swaarboompan of Nederlandse oond oor medium hoë hitte. Braai die vleisblokkies in klein hoeveelhede tot dit donkerbruin is aan alle kante. Dit is ook belangrik om in klein hoeveelhede te werk, sodat u nie die pan of pot oorlaai nie. As die beesvleis vol is, stoom dit in plaas van branderig, en die meel word bleek en sappig.
  • As u 'n stadige oondvleisbredie wil maak, sal u hierdie stap in 'n aparte pan doen voordat u die beesvleis by die slowcooker voeg. As u 'n Instant Pot -beesvleisbredie wil berei, kan u die beesvleis in u Instant Pot braai met behulp van die saut é -funksie.

Wenk: Vir die beste resultate, braai die vleis in 'n olie met 'n hoë rookpunt om te voorkom dat dit skroei. Canola -olie, saffloerolie of ligte/verfynde olyfolie is een van die goeie keuses. U kan ook die vleis in spekvet braai om 'n tikkie rokerige geur te gee.

3. Voeg die Aromatics by

  • Nadat u die laaste bondel bruin vleis verwyder het, kan u die vet wat u agtergelaat het, gebruik om uie en knoffel te soteer as u dit in u resep wil gebruik. Voeg eers die uie by en kook dit, skraap die pot om al die lekker bruin stukkies wat agtergebly het, los te maak van die vleis. Voeg na ongeveer 10 minute die knoffel by en kook vir ongeveer 30 sekondes.

4. Ontvlam die pan

  • Na al die braaibroodjies en gebraai, sal die bodem van u koekpan of pot waarskynlik bedek wees met 'n dun, bruin laag gaar voedsel. Dit, my vriende, is 'n geur wat jy nie wil mors nie. Dit is wanneer jy jou pan ontlas. Ontluistering beteken eenvoudig dat 'n bietjie vloeistof in die warm pan gevoeg word en geskraap word om al die bruin stukkies los te maak.
  • U kan 'n pan met enige vloeistof ontlas, insluitend aftreksel en wyn. Om die geur te konsentreer, kook die vloeistof in die warm pan tot dit amper verdamp is. Moenie bekommerd wees nie, en in die volgende stap voeg u 'n bietjie meer vloeistof by.
  • As u die bredie in 'n stadige oond wil klaarmaak, moet u die beesvleis, uie, knoffel en ontvlamde vloeistof na u stadige oond oorgedra het.

5. Voeg vloeistof en geurmiddels by

  • Voeg die kruie, speserye en ander geurmiddels by, saam met die braaivloeistof wat u resep benodig.
  • As u die bredie op u kookplaat wil braai, kook, bedek en verminder die hitte tot 'n lae kookpunt. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in die oond wil braai (my voorkeur metode), kook, bedek en plaas die pot in 'n voorverhitte oond van 175 grade Celsius of laer, afhangende van die resepaanwysings. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in 'n stadige oond of 'n kitspot wil braai, volg die resepaanwysings vir kooktyd.

6. Voeg Aartappels en Wortels by

  • Terwyl die bredie kook, skil die wortelgroente, soos aartappels, wortels of pastinaak, by om by die bredie te voeg. Sny dit in stukke van 1 duim.
  • Nadat die bredie ongeveer 1 x#uur lank op die stoof of in die oond gesmoor is, roer die wortelgroente by, bedek die pot en braai totdat die groente sag is, gewoonlik nog ongeveer 30 minute.
  • As u 'n stadige oond of 'n kitspan gebruik, volg u resep en kan u die wortelgroente byvoeg en hoe lank om dit te kook.

Wenk: Die soort aartappels wat jy gebruik, maak 'n verskil in jou bredie. Wasagtige aartappels soos Yukon Golds sal hul vorm behou tydens braai. Russet aartappels (ook bekend as Idaho of aartappels bak) breek af en los aan die rande op.

7. Afwerking

As u stoofpot gaar en gereed is om te bedien, is daar 'n paar dinge wat u kan doen om die laaste geur en tekstuur 'n hupstoot te gee.

  • Roer vars of bevrore ertjies by (opsioneel).
  • Voeg vars kruie soos pietersielie, roosmaryn en tiemie by.

Hoe om beesvleisbredie te verdik

As u vleissous -sous nie so dik is as wat u wil nie, kan u dit met een van die volgende metodes verdik:

  • Klits 'n teelepel mielieblom met genoeg water om 'n mengsel te maak. Roer dit by die prutbredie en laat dit kook totdat die sous verdik het.
  • Meng 2 eetlepels versagde botter met 2 eetlepels alledaagse meel om gekneusde botter te maak (beurre mani é). Breek in klein stukkies en klits dit in die warm stoofvloeistof. Prut stadig tot die sous verdik en die meelsmaak gaar is.
  • Verwyder 'n paar aartappelblokkies en kap dit tot glad. Roer terug by die sous.

Verwant: Kry resepte vir beesvleisbredie met stoof, oond, slow cooker en Instant Pot -metodes.


Hoe om die beste vleisstoofpot te maak, maak nie saak hoe jy dit kook nie

'N Sagte, hartige beesvleisbredie is soos 'n groot bak trooskos -drukkies. Leer hoe u die beste beesvleisbredie van nuuts af kan maak met u kookplaat, oond, slowcooker of Instant Pot.

Kry die resep wat Matthew gebruik in die video: Classic, Hearty Beef Stew.

Maak nie saak watter kookmetode u kies nie, daar is eenvoudige stappe wat verseker dat u vleisbredie net soos u wil.

1. Begin met die regte sny van beesvleis

Om die beste bredie te maak, moet u die regte sny van beesvleis gebruik, sodat u gestoofde vleis sag, nie taai word nie. Maar u sal miskien verbaas wees om te hoor dat die beste stukke beesvleis vir bredie altyd die moeilikste is. Hier & aposs hoekom. Om te braai of vleis te braai, beteken dat jy dit vir 'n lang tyd met 'n bietjie vloeistof by lae temperatuur kan kook, en wat ek graag laag en stadig noem. Hierdie gaarmaakmetode breek mettertyd die veselagtige bindweefsel (kollageen) in die vleis af, wat dit letterlik sag maak. Dus, hoe meer kollageen in die vleis, hoe beter is die bredie. En watter vleissnitte bevat baie kollageen? Vleisbees van die skouer af en beesvleis onderkant van agter.

Wenk: Koop altyd 'n hele stuk vleisbiefstuk of beesvleis in die boonste ronde en sny dit self in plaas daarvan om voorafverpakte vleis te koop, wat gereeld gemaak word van stukkies willekeurige beesvleissnitte wat almal anders kan kook en nie noodwendig sal draai nie. teer.

2. Verbruin die beesvleis

Sodra u u beesvleis in happiegrootte gesny het (ongeveer 1 tot 1 x x 1 duim), versterk u die geur op twee maniere: geur die vleis en verbruin dit.

  • Plaas die beesvleisblokkies in 'n groot bak en besprinkel met sout en peper. As u resep benodig om die blokkies met meel of ander geurmiddels te bedek voordat u dit kook, doen dit dan nou. (Die meel sal help om die stoofvloeistof te verdik terwyl dit styf word.) Gooi alle stukke eweredig om.
  • Verhit vet of olie in 'n swaarboompan of Nederlandse oond oor medium hoë hitte. Braai die vleisblokkies in klein hoeveelhede tot dit donkerbruin is aan alle kante. Dit is ook belangrik om in klein hoeveelhede te werk, sodat u nie die pan of pot oorlaai nie. As die beesvleis vol is, stoom dit in plaas van branderig, en die meel word bleek en sappig.
  • As u 'n stadige oondvleisbredie wil maak, sal u hierdie stap in 'n aparte pan doen voordat u die beesvleis by die slowcooker voeg. As u 'n Instant Pot -beesvleisbredie wil berei, kan u die beesvleis in u Instant Pot braai met behulp van die saut é -funksie.

Wenk: Vir die beste resultate, braai die vleis in 'n olie met 'n hoë rookpunt om te voorkom dat dit skroei. Canola -olie, saffloerolie of ligte/verfynde olyfolie is een van die goeie keuses. U kan ook die vleis in spekvet braai om 'n tikkie rokerige geur te gee.

3. Voeg die Aromatics by

  • Nadat u die laaste bondel bruin vleis verwyder het, kan u die vet wat u agtergelaat het, gebruik om uie en knoffel te soteer as u dit in u resep wil gebruik. Voeg eers die uie by en kook dit, skraap die pot om al die lekker bruin stukkies wat agtergebly het, los te maak van die vleis. Voeg na ongeveer 10 minute die knoffel by en kook vir ongeveer 30 sekondes.

4. Ontvlam die pan

  • Na al die braaibroodjies en gebraaide koekies, sal die bodem van u koekpan of pot waarskynlik bedek wees met 'n dun, dun, bruin laag gaar voedsel. Dit, my vriende, is 'n geur wat jy nie wil mors nie. Dit is wanneer jy jou pan ontlas. Ontluistering beteken eenvoudig dat 'n bietjie vloeistof in die warm pan gevoeg word en geskraap word om al die bruin stukkies los te maak.
  • U kan 'n pan met enige vloeistof ontlas, insluitend aftreksel en wyn. Om die geur te konsentreer, kook die vloeistof in die warm pan tot dit amper verdamp is. Moenie bekommerd wees nie, en in die volgende stap voeg u 'n bietjie meer vloeistof by.
  • As u die stoofpot in 'n stadige oond wil klaarmaak, moet u die beesvleis, uie, knoffel en ontvlamde vloeistof na u stadige oond oorgedra het.

5. Voeg vloeistof en geurmiddels by

  • Voeg die kruie, speserye en ander geurmiddels by, saam met die smoorvloeistof wat u resep benodig.
  • As u die bredie op u kookplaat wil braai, kook, bedek en verminder die hitte tot 'n lae kookpunt. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in die oond wil braai (my voorkeur metode), kook, bedek en plaas die pot in 'n voorverhitte oond van 175 grade Celsius of laer, afhangende van die resepaanwysings. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in 'n stadige oond of 'n kitspot wil braai, volg die resepaanwysings vir kooktyd.

6. Voeg Aartappels en Wortels by

  • Terwyl die bredie kook, skil die wortelgroente, soos aartappels, wortels of pastinaak, by om by die bredie te voeg. Sny dit in stukke van 1 duim.
  • Nadat die bredie ongeveer 1 x#uur lank op die stoof of in die oond gesmoor is, roer die wortelgroente by, bedek die pot en braai totdat die groente sag is, gewoonlik nog ongeveer 30 minute.
  • As u 'n stadige oond of 'n kitspan gebruik, volg u resep en kan u die wortelgroente byvoeg en hoe lank om dit te kook.

Wenk: Die soort aartappels wat jy gebruik, maak 'n verskil in jou bredie. Wasagtige aartappels soos Yukon Golds sal hul vorm behou tydens braai. Russet aartappels (ook bekend as Idaho of aartappels bak) breek af en los aan die rande op.

7. Afwerking

As u stoofpot gaar en gereed is om te bedien, is daar 'n paar dinge wat u kan doen om die laaste geur en tekstuur 'n hupstoot te gee.

  • Roer vars of bevrore ertjies by (opsioneel).
  • Voeg vars kruie soos pietersielie, roosmaryn en tiemie by.

Hoe om beesvleisbredie te verdik

As u vleissous -sous nie so dik is as wat u wil nie, kan u dit met een van die volgende metodes verdik:

  • Klits 'n teelepel mielieblom met genoeg water om 'n mengsel te maak. Roer dit by die prutbredie en laat dit kook totdat die sous verdik het.
  • Meng 2 eetlepels versagde botter met 2 eetlepels alledaagse meel om gekneusde botter te maak (beurre mani é). Breek in klein stukkies en klits dit in die warm stoofvloeistof. Prut stadig tot die sous verdik en die meelsmaak gaar is.
  • Verwyder 'n paar aartappelblokkies en kap dit tot glad. Roer terug by die sous.

Verwant: Kry resepte vir beesvleisbredie met stoof, oond, slow cooker en Instant Pot -metodes.


Hoe om die beste vleisstoofpot te maak, maak nie saak hoe jy dit kook nie

'N Sagte, hartige beesvleisbredie is soos 'n groot bak trooskos -drukkies. Leer hoe u die beste beesvleisbredie van nuuts af kan maak met u kookplaat, oond, slowcooker of Instant Pot.

Kry die resep wat Matthew gebruik in die video: Classic, Hearty Beef Stew.

Maak nie saak watter gaarmaakmetode u kies nie, daar is eenvoudige stappe wat verseker dat u vleisbredie net soos u wil.

1. Begin met die regte sny van beesvleis

Om die beste bredie te maak, moet u die regte sny van beesvleis gebruik, sodat u gestoofde vleis sag, nie taai word nie. Maar u sal miskien verbaas wees om te hoor dat die beste stukke beesvleis vir bredie altyd die moeilikste is. Hier & aposs hoekom. Om te braai of vleis te braai, beteken dat jy dit vir 'n lang tyd met 'n bietjie vloeistof by lae temperatuur kan kook, en wat ek graag laag en stadig noem. Hierdie gaarmaakmetode breek mettertyd die veselagtige bindweefsel (kollageen) in die vleis af, wat dit letterlik sag maak. Dus, hoe meer kollageen in die vleis, hoe beter is die bredie. En watter vleissnitte bevat baie kollageen? Vleisbees van die skouer af en beesvleis onderkant van agter.

Wenk: Koop altyd 'n hele stuk vleisbiefstuk of beesvleis in die boonste ronde en sny dit self in plaas daarvan om voorafverpakte vleis te koop, wat gereeld gemaak word van stukkies willekeurige beesvleissnitte wat almal anders kan kook en nie noodwendig sal draai nie. teer.

2. Verbruin die beesvleis

Sodra u u beesvleis in happiegrootte gesny het (ongeveer 1 tot 1 x x 1 duim), versterk u die geur op twee maniere: geur die vleis en verbruin dit.

  • Plaas die beesvleisblokkies in 'n groot bak en besprinkel met sout en peper. As u resep benodig om die blokkies met meel of ander geurmiddels te bedek voordat u dit kook, doen dit dan nou. (Die meel sal help om die stoofvloeistof te verdik terwyl dit styf word.) Gooi alle stukke eweredig om.
  • Verhit vet of olie in 'n swaarboompan of Nederlandse oond oor medium hoë hitte. Braai die vleisblokkies in klein hoeveelhede tot dit donkerbruin is aan alle kante. Dit is ook belangrik om in klein hoeveelhede te werk, sodat u nie die pan of pot oorlaai nie. As die beesvleis vol is, stoom dit in plaas van branderig, en die meel word bleek en sappig.
  • As u 'n stadige oondvleisbredie wil maak, sal u hierdie stap in 'n aparte pan doen voordat u die beesvleis by die slowcooker voeg. As u 'n Instant Pot -beesvleisbredie wil berei, kan u die beesvleis in u Instant Pot braai met behulp van die saut é -funksie.

Wenk: Vir die beste resultate, braai die vleis in 'n olie met 'n hoë rookpunt om te voorkom dat dit skroei. Canola -olie, saffloerolie of ligte/verfynde olyfolie is een van die goeie keuses. U kan ook die vleis in spekvet braai om 'n tikkie rokerige geur te gee.

3. Voeg die Aromatics by

  • Nadat u die laaste bondel bruin vleis verwyder het, kan u die vet wat u agtergelaat het, gebruik om uie en knoffel te soteer as u dit in u resep wil gebruik. Voeg eers die uie by en kook dit, skraap die pot om al die lekker bruin stukkies wat agtergebly het, los te maak van die vleis. Voeg na ongeveer 10 minute die knoffel by en kook vir ongeveer 30 sekondes.

4. Ontvlam die pan

  • Na al die braaibroodjies en gebraai, sal die bodem van u koekpan of pot waarskynlik bedek wees met 'n dun, bruin laag gaar voedsel. Dit, my vriende, is 'n geur wat jy nie wil mors nie. Dit is wanneer jy jou pan ontlas. Ontluistering beteken eenvoudig dat 'n bietjie vloeistof in die warm pan gevoeg word en geskraap word om al die bruin stukkies los te maak.
  • U kan 'n pan met enige vloeistof ontlas, insluitend aftreksel en wyn. Om die geur te konsentreer, kook die vloeistof in die warm pan tot dit amper verdamp is. Moenie bekommerd wees nie, en in die volgende stap voeg u 'n bietjie meer vloeistof by.
  • As u die bredie in 'n stadige oond wil klaarmaak, moet u die beesvleis, uie, knoffel en ontvlamde vloeistof na u stadige oond oorgedra het.

5. Voeg vloeistof en geurmiddels by

  • Voeg die kruie, speserye en ander geurmiddels by, saam met die braaivloeistof wat u resep benodig.
  • As u die bredie op u kookplaat wil braai, kook, bedek en verminder die hitte tot 'n lae kookpunt. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in die oond wil braai (my voorkeurmetode), kook, bedek en plaas die pot in 'n voorverhitte 350 ° F (175 ° C) oond, afhangende van die resepaanwysings. Volg die resepaanwysings vir kooktyd.
  • As u die bredie in 'n stadige oond of 'n kitspot wil braai, volg die resepaanwysings vir kooktyd.

6. Voeg Aartappels en Wortels by

  • Terwyl die bredie kook, skil die wortelgroente, soos aartappels, wortels of pastinaak, om by die bredie te voeg. Sny dit in stukke van 1 duim.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


How To Make the Best Beef Stew No Matter How You Cook It

A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.

Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.

No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.

1. Start With the Right Cut of Beef

To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.

Wenk: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.

2. Brown the Beef

Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.

  • Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
  • Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
  • If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Wenk: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.

3. Add the Aromatics

  • After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

  • After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
  • You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
  • If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquid and Seasonings

  • Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
  • If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
  • If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
  • If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

  • While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


How To Make the Best Beef Stew No Matter How You Cook It

A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.

Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.

No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.

1. Start With the Right Cut of Beef

To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.

Wenk: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.

2. Brown the Beef

Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.

  • Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
  • Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
  • If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Wenk: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.

3. Add the Aromatics

  • After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

  • After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
  • You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
  • If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquid and Seasonings

  • Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
  • If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
  • If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
  • If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

  • While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


How To Make the Best Beef Stew No Matter How You Cook It

A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.

Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.

No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.

1. Start With the Right Cut of Beef

To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.

Wenk: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.

2. Brown the Beef

Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.

  • Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
  • Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
  • If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Wenk: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.

3. Add the Aromatics

  • After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

  • After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
  • You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
  • If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquid and Seasonings

  • Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
  • If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
  • If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
  • If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

  • While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


How To Make the Best Beef Stew No Matter How You Cook It

A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.

Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.

No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.

1. Start With the Right Cut of Beef

To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.

Wenk: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.

2. Brown the Beef

Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.

  • Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
  • Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
  • If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Wenk: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.

3. Add the Aromatics

  • After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

  • After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
  • You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
  • If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquid and Seasonings

  • Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
  • If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
  • If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
  • If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

  • While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


How To Make the Best Beef Stew No Matter How You Cook It

A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.

Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.

No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.

1. Start With the Right Cut of Beef

To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.

Wenk: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.

2. Brown the Beef

Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.

  • Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
  • Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
  • If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.

Wenk: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.

3. Add the Aromatics

  • After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.

4. Deglaze the Pan

  • After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
  • You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
  • If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.

5. Add Liquid and Seasonings

  • Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
  • If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
  • If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
  • If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.

6. Add Potatoes and Carrots

  • While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
  • After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
  • If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.

Wenk: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.

7. Finishing Touches

When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.

  • Stir in fresh or frozen peas (optional).
  • Add fresh herbs such as parsley, rosemary, and thyme.

How to Thicken Up Beef Stew

If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:

  • Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
  • Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
  • Remove a few potato chunks and mash them until smooth. Stir back into the sauce.

Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.


Kyk die video: Bees Rib in n Texas Styl - Afrikaans met onderskrifte - Kosmeester Kortes (Mei 2022).