Beef Stew and Dumplings | Simon Howie Recipes (2024)

FAQs

What to add to beef stew to make it amazing? ›

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.

You should never throw your raw cubes of beef into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes.

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.

Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work. Stir them in gently and immediately return the pot to the oven for the final hour of cooking.

Cooking a stew in an oven generally results in slower, more even cooking, while cooking on a stove is faster and may require more frequent stirring. Oven cooking can lead to tender, flavorful dishes, while stove cooking is quicker but may require more attention to prevent burning or sticking.

Very simply put, browning equals flavor. As beef sears, the outside caramelizes, adding extra flavor to the beef, not to mention creating these tasty little browned bits that form on the bottom of the pot. Without browning, the finished stew just won't taste as good and the sauce won't be as dark.

Consider Adding Flour

Melvin also recommends dusting the meat in seasoned flour before browning it. The flour will add body to the dish and help thicken up the sauce that comes together while the ingredients cook low and slow.

Tapioca. One of the joys of eating stew is its hearty sauce, which should have more body than regular soup broth. Add a little tapioca to absorb some of the liquid and you'll end up with a nice, thick broth. Use this tapioca trick in your own favorite stew recipe, or see it at work in our Classic Beef Stew.

Should I put tomato paste in beef stew? ›

Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine.

What does tomato paste do for beef stew? It definitely gives another layer of flavor and can thicken up your gravy. But it can also be very acidic so you might want to simmer finally chopped carrots in your sauce to give it some sweetness. And for me, there is nothing like fresh basil, parsley, and oregano.

Once the meat is tender - but not falling apart, add the potatoes, celery, carrots and butternut squash. Pour over another 2 cups of beef broth and enough water to cover the vegetables. Raise heat and bring to a boil, then reduce heat and simmer partially covered for about 30 minutes - until the vegetables are tender.

(side note) Some of the flavor of the stew liquid is from those vegetables, especially the celery and carrots. You'll probably want to cook some with the meat, even if you discard (or puree) them.

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.

Worcestershire sauce – It adds a hint of umami taste to the stew. Vegetables – We used red onion, potatoes, carrots, and frozen peas for this simple beef stew recipe. Seasonings – Our beef stew seasoning includes salt, pepper, and a dash of Italian seasoning that lends a woodsy, herbal flavor to the roasted veggies.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

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. This will cook out the flour taste and allow the starch to swell.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.