![]() However, a good chuck roast would be an excellent option.Ī more budget-friendly option is to find a stew-meat package that is often a mix of different cuts. You can usually find chuck pre-cut in the store, which will save you time cutting and trimming. The best option for stew is “chuck.” This usually means meat from the shoulder of a cow. That being said, it’s a classic for a reason.īeef Stew Meat. Don’t have potatoes? Use pumpkin! Run out of parsley? Try a little thyme. One reason I love this recipe is that it’s easy to modify. Once you’ve tasted the melt-in-your-mouth beef and thick and flavorful gravy, you’ll make this stew all the time. Then add in your vegetables and thickener and leave for another hour. Just braise your meat and simmer with the spices for an hour. In this case, you can throw it all in the pot before work and come home to the perfect meal. Just keep an eye on it and stir occasionally so nothing sticks on the bottom.Īnother great option is to use a slow-cooker. ![]() Of course, you can use a regular, bottom-heavy pot for this. The fact that you can go straight from the range to the oven is the icing on the cake. They can be a little on the expensive side but are so worth the investment.Ī Dutch oven will better distribute the heat, allowing for a more even braise on your meat. I recommend cooking your beef stew in a Dutch Oven. And your spice rack probably has parsley, rosemary, and black pepper. The great thing about a dish like this is the use of everyday ingredients.Ĭhances are you have carrots, celery, potatoes, and garlic ready to go. So whether you’re looking for a quick weeknight dinner or something to warm you up after a long winter week, this old-fashioned beef stew is for you. Instead of slaving over a bunch of pots and pans, you can have this cozy dinner cooking on the back burner in less than 20 minutes. The best part is that it’s a one-pot wonder.
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