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The Most Moist and Juicy Beef Stew!
An absolute classic mastered to perfection, with healthy low-carb alternatives available!
Course:
Dinner, Main Course
Cuisine:
American, Irish
Keyword:
Beef, Beef stew, Classics, Comfort Food, low carb, Stew
Author:
Chef Eric
Equipment
Cutting Board
Knife
Large Sauce Pot
Measuring Cup
Standard Stove Top
Stirring Spoon
Ingredients
Meats
1 1/2
lbs
Chuck Steaks or Chuck Eye Steaks
Vegetables
3
whole
Carrots
3
ribs
Celery
8
cloves
Fresh Garlic
1
handful
Green Beans
1/3
cup
Pearled Barley (Do not include for low-carb version)
1
whole
Potato
Herbs, Spices, Sauces and Broths
1
tbsp
Balsamic Vinegar
2
cups
Beef Broth
2
cups
Chicken Broth
2
tbsp
Corn Starch (Do not include for low-carb version)
1
tbsp
Dry Rosemary
1/2
tbsp
Dry Thyme
3
drops
Fermented Fish Sauce (Optional, but recommended)
1
tbsp
Soy Sauce
1 1/2
tbsp
Worcestershire Sauce
Low-Carb Substitutes (Optional)
Cauliflower (Substitute for Potato)
Kale (Subtitute for Carrots)
Red Bell Peppers (Substitute for Carrots)
Yellow Squash (Substitute for Carrots)
Other
2
Marrow Bones (Optional, but recommended)
Instructions
Guide for low-carb subtitutes
Kale - Add at the beginning of the recipe, with the marrow bones.
Yellow Squash - Add during the last 10 minutes before serving.
Red Bell Pepper - Add during the last 15 minutes before serving.
Cauliflower - Add with the rest of the veggies, with 30 minutes to simmer.
The Most Moist and Juicy Beef Stew!
Place a large sauce pan over high heat, add 2 tbsp. of high smoke point vegetable oil (Canola, Avocado, Grape Seed).
Lightly coat chuck steaks with the same oil used in the saucepan, lightly salt the steaks.
Once the saucepan begins to smoke, add the steaks. Sear both side until they develop a dark crust (roughly 2-4 minutes per side).
Once you're satisfyied with the browning, transfer the steaks to a plate to res, and remove the pot from the heat to prevent the fond from burning.
Add 2 cups of both beef broth and chicken broth to the pot, return the pot to low-heat.
Cut 1 carrot length wise, and onecelery rib into 3 large chunks. Add these, and the bone marrowsto the pot.
Chop 8 garlic cloves and add them to the broth.
Once cool enough to handle, cut the beef (it will be rare, this is fine) into bite sized chunks while removing as much fat and membrane as possible.
Add the beef to the broth, cover the pot with a lid, and set a timer for 1 1/2 hours.
Chop the remaining carrots, celery and green beans into stew sized chunks. Store them in the fridge until they're needed.
After an hour has passed, use tongs to remove the carrots and celery chunks from the pot, but leave the marrow bones.
Continue simmering for 30 more minutes.
Once the timer goes off, check your beef to see if it's tender. If not, continue simmering until it is.
Peel and chop your potato, and add it to the broth with the barley, and chopped vegetables from the fridge.
Continue simmering for 30 more minutes.
Once the vegetables are tender, remove the marrow bones.
Blend 2 tbsp. Corn Starch with 1/4 cup of water. Add this to the pot slowly while stirring.
Continue simmering for 2 minutes or until the broth thickens.
Salt and pepper to taste, then serve!