Best 3 Rump Of Beef To Stew Recipes

**Beef Rump Stew: A Culinary Symphony of Tender Cuts and Rich Flavors**

Indulge in the hearty goodness of Beef Rump Stew, a classic dish that showcases the harmonious marriage of tender beef, succulent vegetables, and a symphony of aromatic herbs and spices. This delectable stew is a testament to the culinary prowess of slow cooking, where patience and time conspire to transform humble ingredients into a masterpiece. As the beef gently simmers in a flavorful broth, it yields to the tender embrace of the fork, while the vegetables, each with its own distinct texture and flavor, contribute a vibrant medley of colors and tastes. The secret lies in the careful selection of spices, each playing its part in creating a captivating aromatic tapestry. Whether you prefer the classic simplicity of a traditional beef stew or the piquant allure of a more adventurous variation, this collection of recipes has something for every palate. From the classic combination of carrots, celery, and onions to the unexpected addition of sun-dried tomatoes or mushrooms, these stews offer a culinary journey that is both comforting and exciting. So gather your ingredients, ignite your culinary passion, and embark on a delightful adventure with Beef Rump Stew.

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

SLOW-COOKED RUMP ROAST

Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

THE ULTIMATE BEEF STEW

The Ultimate Beef Stew image

Provided by Tyler Florence

Categories main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

RUMP OF BEEF TO STEW

Rump of Beef to Stew image

Provided by Stephen A. McLeod

Categories Soup/Stew Wine Beef Herb Dinner Spice Thyme Clove Nutmeg Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6 to 8

Number Of Ingredients 18

Ingredients

1 boneless rump roast (3 1/2 to 4 pounds)
Water as needed
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 teaspoon dried marjoram
3/4 teaspoon dried savory
2 teaspoons dried thyme
2 tablespoons chopped fresh parsley
1 large egg yolk, lightly beaten
2 cups dry red wine, such as claret or merlot
1/2 cup balsamic vinegar
1 medium onion, peeled, halved lengthwise, and thinly sliced
2 tablespoons unsalted butter
Peeled boiled new potatoes for serving
Orange slices for garnish

Steps:

1. Rinse the toast, and pat it dry. Place in a Dutch oven, and pour in enough water to come halfway up the sides of the roast. Cover and bring to a boil. Reduce the heat and simmer for about 1 hour, turning occasionally. Remove the beef from the pan, setting it side until cool enough to handle. Reserve the cooking liquid in the pan.
2. Make several slits along the top of the beef. Combine the salt, pepper, cloves, nutmeg, mace, marjoram, savory, thyme, and parsley, and rub the mixture into the slits and over the surface of the roast. Coat all over with the egg yolk.
3. Return the roast to the Dutch oven. Pour in the red wine and balsamic vinegar, stirring to combine with the cooking liquid. Cover and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 1 hour, until the roast is tender. Add the onion, cover again, and continue simmering for about 1 hour more, turning occasionally and stirring the gravy until the beef is fork-tender.
4. Transfer the roast to a cutting board, and cover loosely with aluminum foil. Stir the gravy, and bring back to a simmer. Add more salt and pepper, if necessary, and whisk in the butter, stirring until dissolved and the gravy is smooth.
5. To serve, cut the beef into thin slices, and arrange on a platter. Pour some of the gravy over the beef. Surround with boiled potatoes, and pour more gravy over the potatoes. Pour the remaining gravy into a sauceboat, and serve on the side. Garnish the roast and potatoes with orange slices, and send to the table.

Tips:

Choose a good quality rump steak. Look for one that is well-marbled and has a deep red color.
Brown the beef in a hot pan before stewing. This will help to seal in the flavor and give the stew a richer color.
Use a variety of vegetables in your stew. This will add flavor and texture to the dish.
Cook the stew slowly and gently. This will allow the flavors to develop and the beef to become tender.
Season the stew to taste. You may want to add salt, pepper, garlic powder, or onion powder.
Serve the stew with mashed potatoes, rice, or noodles.

Conclusion:

Rump of beef stew is a classic comfort food that is easy to make and delicious. By following these tips, you can make a stew that is sure to please everyone at your table.