V-8 Beef Stew Recipe - Food.com (2024)

FAQs

What is the secret to good beef stew? ›

Start with leaner meat.

For a rich, succulent stew, resist the instinct to buy the gorgeously marbled piece of meat you would want for a steak or roast. Look instead for cuts with cartilage, tendons and (at least a few) bones: Chuck, brisket, oxtails, cheeks and shin are ideal.

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

But the liquid itself should not be thick in the same way that gravy is thick. So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Even the best home cook has stared down into a simmering pot of stew and realized it looked more like soup! Sure, a bowl of soup can be comforting, but a true stew in all its glory should be rich and thick in consistency.

It's not a gravy—you shouldn't be adding a roux or flour or cornstarch. If you do prefer your stew on the thicker side, though, you can toss your beef in flour or cornstarch before you sear it—the bits left behind will thicken your stew and add deeper flavor.

Ingredients in slow cooker beef stew

Beef broth: you can use beef broth or beef bone broth in this recipe. Dry red wine: my recommendations are Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz. Tomato paste: you'll use some tomato paste to help thicken the broth and to give it a nice tang of sweetness.

Is it better to use flour or cornstarch to thicken beef stew? ›

It's important to note that cornstarch has twice the thickening power of flour.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

People add milk to soups for several reasons: To add creaminess: Milk can add a creamy texture to soups, making them feel more luxurious and comforting. To balance flavors: Milk can help to tone down the acidity in soups, making them more palatable.

Cover the pot and let the stew simmer for 1.5 to 2 hours. This slow cooking method allows the meat to become juicy and tender. After the initial cooking time, add the vegetables of your choice. Carrots, potatoes, and celery are classic options that add both flavor and texture to the stew.

It is a good idea to always taste the stew before serving. Adding a bit of sauce, some herbs, some seasoning or even brown sugar or honey can just lift the taste. I had a friend who swore by putting a spoonful of peanut butter in her stews to flavour and thicken them.

Tough stew meat will take a couple of hours to get tender, and the vinegar helps this happen as well as add special flavor. Then add the onions, carrots, celery, Brussels sprouts etc and cook until the vegetables are the way you like them.

The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable

Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.

Vinegar & optional red wine - Use red wine vinegar and some red wine to give this stew a deep and rich sweet and savory flavor. The wine is optional and can be replaced with additional beef broth, but I do love the complexity it gives to this recipe.