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Let me share my favorite no peek beef stew recipe. This hearty dish practically cooks itself, filling your home with mouthwatering aromas. Tender chunks of beef mingle with savory vegetables in a rich, flavorful broth. Perfect for chilly evenings, this stew requires minimal effort but delivers maximum satisfaction. Simply toss ingredients together, pop it in the oven, and forget about it for hours. When dinnertime rolls around, you'll unveil a perfectly cooked, comforting meal that'll have everyone clamoring for seconds.
Ingredients for No Peek Beef Stew
- Beef stew meat: Tenderizes during long cooking, adds rich flavor, and becomes melt-in-your-mouth delicious in the stew.
- Carrots: Adds natural sweetness, vibrant color, and a subtle earthy flavor to the hearty beef stew.
- Celery: Provides a savory depth of flavor, adds a pleasant crunch, and complements the other ingredients in the stew.
- Onions: Enhances the overall flavor profile, adds sweetness, and creates a savory base for the beef stew.
- Garlic: Infuses a robust aroma and flavor, elevating the taste of the stew with its pungent and aromatic qualities.
- Beef broth: Forms the flavorful base of the stew, enriching the dish with meaty essence and enhancing the overall taste.
- Tomato paste: Adds depth and richness to the stew, providing a hint of acidity and enhancing the overall umami flavor.
- Thyme and Rosemary: Infuse the stew with earthy, aromatic notes, adding a layer of complexity and enhancing the overall flavor profile.
Read more: Jewish Beef Stew
Kitchen Tools Required
- Dutch oven: Essential for slow-cooking the stew in the oven, allowing flavors to meld and meat to become tender.
- Chef's knife: Needed for cutting the beef stew meat and vegetables into uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients and prevents cross-contamination while preparing the stew.
- Measuring cups and spoons: Ensure accurate measurement of ingredients for a well-balanced and flavorful stew.
No Peek Beef Stew Recipe
A hearty and easy beef stew recipe that you don't need to check while it cooks.
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Equipment
- Dutch Oven
- Mixing bowl
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs Beef Stew Meat cut into chunks
- 1 cup Carrots sliced
- 1 cup Celery sliced
- 1 cup Onions chopped
- 3 cloves Garlic minced
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 2 tbsp Olive Oil
Read more: Texas Beef Stew
Instructions:
- 1. Preheat your oven to 300°F (150°C).
- 2. In a Dutch oven, heat olive oil over medium-high heat. Brown the beef stew meat in batches, ensuring not to overcrowd the pot. Remove and set aside.
- 3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- 4. Stir in tomato paste, salt, pepper, thyme, and rosemary. Cook for another 2 minutes.
- 5. Return the browned beef to the pot and pour in the beef broth. Bring to a simmer.
- 6. Cover the Dutch oven with a lid and transfer to the preheated oven. Cook for 5 hours without peeking.
- 7. Remove from the oven, give it a good stir, and serve hot.
Notes:
This stew is perfect for a lazy weekend. Just set it and forget it!
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Frozen Beef Stew
Preparing and Storing No Peek Beef Stew
Make Ahead Instructions
- Complete the recipe as directed.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Prepare the stew following the recipe.
- Allow it to cool down.
- Transfer to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
Adding a splash of red wine vinegar to this stew during the last 30 minutes of cooking can enhance the flavors and add a subtle tanginess to the dish.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a slow cooker instead of the oven for this beef stew recipe?
Yes, you can definitely use a slow cooker for this recipe. Just follow the same steps but cook on low for 8-10 hours or on high for 4-5 hours.
Can I add other vegetables to this beef stew?
Absolutely! Feel free to customize this stew with your favorite vegetables like potatoes, peas, or mushrooms.
Can I freeze the leftovers of this beef stew?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.
Can I use a different type of meat for this stew?
Sure, you can use other meats like lamb or pork if you prefer. Just adjust the cooking time accordingly based on the type of meat you choose.
Can I make this stew ahead of time?
Definitely! This stew actually tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat when you're ready to eat.
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