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Let me share my go-to New England beef stew recipe. This hearty dish warms you up on chilly nights, filling your home with mouthwatering aromas. I've perfected this comfort food over years, blending tender chunks of beef with root vegetables in a rich, savory broth. My secret? A touch of tomato paste for depth. Whether you're feeding family or friends, this one-pot meal never disappoints. Grab your Dutch oven and let's get cooking!
Ingredients for New England Beef Stew
- Beef chuck: Tenderizes during slow cooking, adding rich flavor and texture to the stew.
- Carrots: Provide natural sweetness and vibrant color, complementing the savory beef and adding a nutritious element to the dish.
- Potatoes: Add heartiness and help thicken the stew, creating a satisfying and comforting meal perfect for chilly days.
- Onion: Enhances the overall flavor profile with its aromatic sweetness, creating a flavorful base for the stew.
- Garlic: Infuses a robust and savory taste, elevating the stew's depth of flavor and adding a delicious aroma to the dish.
- Beef broth: Provides a rich and savory base, intensifying the beefy flavor and creating a luscious sauce for the stew.
- Tomato paste: Adds depth and richness to the stew, enhancing the umami flavor and providing a touch of acidity to balance the dish.
- Thyme: Offers earthy and aromatic notes, complementing the beef and vegetables with its warm and herbaceous flavor.
- Olive oil: Used for browning the beef and sautéing the vegetables, adding a hint of fruitiness and richness to the stew.
Read more: New England Stew Recipe
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all the flavors meld together perfectly.
- Chef's knife: Needed for cutting the beef and vegetables into uniform pieces for even cooking.
New England Beef Stew Recipe
A hearty and comforting beef stew perfect for cold New England days.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef chuck, cut into cubes
- 4 Carrots, sliced
- 4 Potatoes, diced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
Read more: New England Oyster Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the beef cubes and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onions and garlic. Cook until softened.
- 4. Stir in the tomato paste and cook for another minute.
- 5. Return the beef to the pot. Add the carrots, potatoes, beef broth, thyme, salt, and pepper.
- 6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.
- 7. Serve hot and enjoy!
Notes:
This stew tastes even better the next day. Store in the fridge and reheat gently.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Read more: New England Seafood Stew Recipe
Can You Make New England Beef Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of Worcestershire sauce to this New England Beef Stew recipe can enhance the depth of flavor and add a subtle umami kick.
Common Questions About This Classic Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like stewing beef or brisket for this recipe. Just ensure it's a cut that becomes tender with slow cooking.
How can I make this stew thicker?
To thicken the stew, you can mix a tablespoon of flour with some water and stir it into the stew. Alternatively, you can also add a cornstarch slurry.
Can I make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How long can I store leftovers in the fridge?
Leftover stew can be stored in the refrigerator for up to 3-4 days in an airtight container. Just reheat it on the stove or in the microwave before serving.
Can I freeze this stew?
Yes, you can freeze this stew. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It should keep well for up to 3 months.
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