Beef stew

The best cuts for a beef casserole have been outlined on here - shin, brisket, ox cheek and oxtail. I would add to that short ribs (brisket on the bone). The problem is that in most supermarkets the best they seem to be able to do is unidentified cuts of ‘stewing beef’, chopped into pieces that are too small. Those with a good local butcher are very lucky these days. As I write this I can almost taste my mother’s oxtail stew dark and unctuous and falling off the bones.

I always add a generous splash of Worcestershire sauce and a teaspoon of mustard powder to my casseroles and stews. Cook long and slow………perfect!

I use shin of beef, cubed and tossed in well-seasoned flour. Fry chopped or baby onions, remove, fry the floured beef in the same pan, then deglaze the pan with a splash of strong-flavoured ale (Briwn Ale or stout is ideal). Transfer everything to a casserole dish or slow cooker, add chopped carrots, the rest of the beer, some stock (from a cube or stockpot is fine) and cook very slowly for hours until tender. Adjust seasoning (I sometimes add a red wine stockpot), and add herbs to taste. The flour should have thickened the gravy, but if not you can strain it off and boil to reduce. You can stir in a tblsp of horseradish if liked.

Easy and delicious.

I use braising steak from Sainsbury’s and no other veg but onions.
I shake the cut up beef with seasoned flour, straight into the slow cooker without frying, add the onions which I may or may not have browned depending on time.
Then add a mini bottle of red wine, but that’s choice obviously, two beef gel pots and water to cover.
Salt and pepper, two bay leaves and a good slug of red wine vinegar.
If it’s for company , half an hour before switching off I add shallots and mushrooms which I have fried together lightly.
I leave it about 4 hours on auto in my slow cooker.
I then serve lots of veg instead of cooking them with the meat.
Not traditional beef stew but our preferred version.

I do lots of stews and casseroles and the one that everybody enjoys is beef with carrots, celery, onions, potatoes, bit of vinegar and S and P and beef stock.

I also do one with tomatoes, beef stock, bit of brown sugar, horseradish cream (near the end) mushrooms and parsley.

I always find carrots are essential to a good beef stew as they add a little sweetness and depth.

I do think the cheaper cuts are better for slow cooking- a bouquet garni also helps.

I'm also a fan of beef shin, cooked slowly. I sometimes add red wine but always add a little tub of the rich beef stockpot and use a soffritto as the base. Also sometimes add a little redcurrant jelly as the end. If I've got visitors I use pancetta in the base or a good smoked bacon.

I have used for years a Delia Smith recipe, my son and daughter use it too. It's tasty, full proof never fails, it's cooked on the Gas for about 3 hrs. I also make Dumplings and I add Red Split peas...

I start all my stews off with an Italian sofrito, diced onion, carrot and celery. I use either beef stock or water and oxo cubes. I also add a tablespoon of tomato puree and a few shakes of Worcestershire sauce or Hendersons relish. Chunkier vegetables added half way through cooking. These could include parsnips, swede or turnips.
I do like a good stew.

I make a beef stew with lots of red wine, bouquet garni, mushrooms, lardons.
It requires long slow cooking, for depth of flavour add a piece of oxtail and remove before serving.

I have osso buco (beef, not veal) in the freezer waiting to be cooked. The marrow in the bone and fat around the meat gives a real depth of flavour.

I always think that long slow cooking in an oven or, now, slow cooker, is the solution to good stews - 3 or 4 hours - cooking.

Trying to remember childhood, Stews seemed to go on the stove o
n a very low gas not long after breakfast and be eaten at 1.00pm.

I doubt celeriac will mkae a difference, it is a vegetable only recently available in British shops and good stews have been around for generations.

Celeriac isn't traditionally an ingredient in beef stew, if you like the taste, I don't, you could throw a stick of celery in.
My stews are never the same, each one is different and I find the tastiest ones are often the ones using the cheapest of beef cuts (with gristle removed, but with the fat left on).
I assume you're doing all the other things like browning the meat and frying off the onions first.
Good luck, keep persevering.

Two words - Ox cheek.
The perfect beef for a hearty stew so tender you could eat it with a teaspoon. Shin is good too but do not at any cost go for anything like lean steak. You need the fat and sinews for flavour.
Guinness, lots of onions caramelised to within an inch of their lives , celeriac only if you like the hint of celery, a teaspoon (or more) of brown sugar a couple of bay leaves or a bouquet garni and make LOTS because it tastes even better the next day.

Yes stewing beef is essential, the leaner cuts don’t give it the depth of flavour. Also browning the meat in seasoned flour helps.

I always slow cook mine with lots of vegetables, I’m afraid I cheat and buy the packets of mixed fresh vegetables. And tomato purée. I am also a fan of a couple of shakes of Worcester sauce. I also use a tin of beef soup. Its usually nice and gobbled up!

Ahh, but my late MIL beef stew was ambrosial!

Flaxseed, I share your feelings about beef stew, somehow mine never quite hit the spot. I do find that using brisket improves it. I shall be watching this thread with interest.

I add a little teriyaki sauce to some water, add whatever veg, & slow cook my casserole. Same if I cook beef.

whitewavemark2
That sounds good! My DP makes his own cider

Well, I do think a good stock is important. If you don’t “do” stock - boughten stock like cubes are good. Also not too lean meat, fat is also essential. And herbs of course.

Last night we had a pork stew - with pork stock, apple juice (or cider),onions, parsnips, carrots and Swede, with sage. Pretty delicious😄

I also used seasoned flour to thicken the gravy.