Can You Use Round Steak For Beef Stew

This hearty, classic beef stew is total of rich savory flavor and volition warm you upward from the inside out on the chilliest of evenings.

This is my take on a classic beef stew. Information technology's got all the ingredients that I call up of when I think of good ol' old fashioned stew.

It'southward not fancy food, only it tastes rich and delicious and is e'er comforting. If you're looking for something a little fancier, you might want to try thisItalian Beefiness Stew.

Of form, beef stew needs beef. In this case, I used round steak because that's what I had on hand and it worked dandy.

It'southward a tougher cut of steak, so it stands upwardly to the long cooking time. Traditionally y'all'd use stew meat or chuck roast, so you certainly could use either one of those instead.

The other ingredients that I experience are essential for a archetype beefiness stew are carrots, celery, onions, potatoes and peas. I always put the peas in right at the finish so they don't get mushy, because I beloved that little pop in your mouth you get from them every bit well equally the bright green color.

Beef stew is 1 of those foods that always seems to get improve the longer it sits, so it makes crawly leftovers. Hello lunchtime!

Y'all could even make this a day or two ahead of time, let information technology sit in the fridge and and so heat information technology upwards just before yous want to serve it. Information technology will be even more amazing!

Prep Fourth dimension 20 minutes

Cook Fourth dimension 2 hours three seconds

Full Fourth dimension ii hours 20 minutes three seconds

Ingredients

ane i/two lbs circular steak cut into chunks
ii tbsp olive oil
i medium onion, chopped
ii big carrots, sliced
2 large stalks celery
3 cloves garlic, minced
1 i/ii tsp salt, divided
i tsp pepper, divided
1 tbsp herbs de provence
1 loving cup red wine
two 1/ii cups beef stock, divided
1 (15oz) can diced tomatoes
i/4 cup flour
2 medium russet potatoes peeled and diced
1 cup frozen peas, thawed

Instructions

Oestrus olive oil in a big pot over high rut.

Add beefiness in batches, careful non to overcrowd the pan.

Chocolate-brown beef 2 minutes per side.

Remove from pan and prepare aside.

Reduce rut to medium and add a piddling more olive oil, if necessary.

Saute onion, carrots, celery and garlic for nigh 5 minutes, until onions are translucent.

Stir in 1/2 tsp table salt, 1/ii tsp pepper and herbes de provence.

Stir in wine, bring to a bubble and let reduce for a couple of minutes.

Stir in 2 cups beef stock, tomatoes and beef, bring to a boil.

Reduce oestrus to simmer, embrace and simmer for ane 1/two-2 hours, stirring occasionally.

After stew has simmered, add together potatoes, remaining 1 tsp table salt and remaining ane/2 tsp pepper. Go on simmering for some other xxx minutes.

Whisk together remaining 1/2 cup beef stock and flour, stir into stew.

Continue cooking until stew has thickened, this should merely accept a couple of minutes.

Stir in peas and serve.

Notes

Stew meat or chuck roast are besides proficient cuts of meat to use in this recipe.

Nutrition Information:

Yield:

half dozen

Serving Size:

1
Amount Per Serving: Calories: 439 Total Fat: 15g Saturated Fatty: 5g Trans Fatty: 0g Unsaturated Fat: 9g Cholesterol: 102mg Sodium: 918mg Carbohydrates: 28g Fiber: 5g Sugar: 5g Protein: 41g