Best 3 Old Fashioned Beef Stew Nyt Recipes

Indulge in the timeless flavors of Old-Fashioned Beef Stew, a classic dish that embodies comfort and warmth. Originating from humble beginnings, this hearty and robust stew has evolved into a culinary masterpiece, gracing tables across generations. From the traditional version simmered with tender chunks of beef, root vegetables, and a rich red wine sauce to the modern interpretations infused with spices and exotic ingredients, each recipe promises a unique gustatory experience. Discover the secrets behind this beloved dish as we explore three distinct recipes that showcase its versatility and enduring appeal.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED BEEF STEW NYT

Old Fashioned Beef Stew NYT image

Number Of Ingredients 12

Ingredients

1/4 cup Flour
1/4 teaspoon Ground Pepper
1 pound Stew Meat, cut into 1-inch cubes
5 teaspoons Vegetable oil
2 tablespoons Red wine vinegar
1 cup Red wine
3 1/2 cups Beef broth
2 pieces Bay leaves
1 piece Onion peeled and chopped
5 pieces Carrots
2 pieces Baking potatoes, large
2 teaspoons Salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Stews Beef

Yield 6

Number Of Ingredients 14

Ingredients

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

CRAIG CLAIBORNE'S BEEF STEW

Craig Claiborne's Beef Stew image

It would be hard to find a simpler meal than Mr. Claiborne's hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Provided by Craig Claiborne

Categories dinner, weekday, times classics, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 pounds lean, boneless chuck steak
1/4 cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
1/2 teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Steps:

Cut the meat into two-inch cubes.
Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 2 grams

Tips:

Use high-quality beef for the best flavor. Look for chuck roast, short ribs, or brisket.
Brown the beef in batches to get a good sear. This will add flavor and color to the stew.
Use a variety of vegetables for a more flavorful stew. Some good options include carrots, celery, onions, potatoes, and parsnips.
Add a splash of red wine or beer to the stew for extra flavor. This will also help to tenderize the beef.
Simmer the stew for at least 1 hour, or until the beef is fall-apart tender. The longer you simmer the stew, the more flavorful it will be.
Serve the stew with mashed potatoes, rice, or noodles.

Conclusion:

This old-fashioned beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious meal, give this beef stew a try.