BEEF STEW RECIPES

Steps:

• In an ovenproof Dutch oven, heat the butter over medium heat. In batches, saute the beef until brown on all sides. Remove with a slotted spoon and transfer to a 6-quart slow cooker. Editor's Tip: Just as with any beef stew recipe, browning the meat builds flavor (it's one of the most important tips for perfect stew).
• In the same Dutch oven, without wiping out the grease, add the onion. Cook and stir until tender, four to five minutes. Add the curry powder, garam masala, lemon juice, parsley, mint, salt and pepper. Heat, stirring, until fragrant, about one minute longer. Editor's Tip: "Blooming" the spices at the start of cooking helps develop the spices' full flavor, releasing oils and making for a more fragrant dish.
• Add the onion mixture to the slow cooker along with the water and beef bouillon. Stir to combine. Cook on high until the beef is fork-tender, about four hours.
• Serve the stew over hot cooked rice. Garnish with additional fresh mint if desired.

Steps:

• Pat the beef dry with paper towels then season generously with salt and black pepper.
• Heat a few tablespoons of oil (olive oil/canola oil/sunflower oil) in a large Dutch oven, deep braiser or casserole pot set over medium-high heat then add the beef and allow to brown, in batches, to prevent overcrowding the pan.
• Remove and set aside.
• Sauté the onions, carrots and celery in the same pot until they start to turn golden brown then add the garlic and herbs and cook for another minute.
• Add the tomato paste and stir into the vegetables then pour in the wine and stock.
• Bring to a simmer then add the beef back to the pot.
• Cover with a lid then reduce the heat and allow to simmer for 2-3 hours or until the beef is pull-apart tender.
• I always have an extra cup or two of beef broth at hand to add to the stew if it reduces too much and gets too thick.
• Once the beef is cooked, taste and adjust seasoning if necessary then serve.