Slow Cooked Tender Meat Beef Stew with a Savory Stew Base made with Fava Beans & Onion Soup mix with Vegetables of your choosing for one of the Best Beef Stews. Most of it is just the waiting time while the aromas fill the air.
Servings: 6 portions
Ingredients
- 1 lbs Boneless Beef Chuck
- 6 C Water
- 1/4 C All Purpose - or Barley Flour
- 1 packet Onion Soup Mix
- 2 Tbl Tomato Paste
- 1 Tbl Beef Suet - can use Lard or Oil - more if needed
- 2 tsp Beef Broth Powder - or to taste
- 2 Fava Beans from Can - or more
- 1 tsp Gelatin
- 1 Med Onion
- 5 Cloves Garlic - Chopped
- 3 Med Carrots
- 2 Stalks Celery
- Herbs & Spices of your Choice - Parsley, Thyme, Rosemary, work really well, add to taste.
- Kosher Salt & Black Pepper - as needed
Instructions
Preparation
- Preheat the oven to 325 F if using the Oven. Trim the Meat of Fat and reserve. Cut into 1 inch cubes or smaller, Salt and Pepper. Set aside.In a Bowl Combine Water, Onion Soup Mix, Gelatin and Broth Powder to taste with Herbs and Spices. Set aside.Mash 2 Fava Beans or more with Tomato Paste. Set aside.Measure out the Flour and Set aside.Chop the Onions and Smash or Chop the Garlic. Set aside.
Cooking
- In a Large Heavy Stock Pot, Render chopped Beef Fat by cooking over medium to medium low heat until crisp with 1 Tbl Fat. Discard the crackling. Add more Fat if needed.
- Turn the heat up to Medium High, add the Cubed Meat to the Hot Fat and Sear on all sides. Toss once in a while to get all sides. Reduce the Heat to Medium and Remove the Meat from the Pot.
- Add the Onions and Garlic and continue to cook until the Onions are lightly browned. Add the Tomato Paste mixture and cook 1 minute more. Then add the Meat with Juices and Flour and mix well. Continue to cook until the Roux is slightly brown. If using Barley Flour, it will go a darker brown. Add in the Bowl of Water and raise the Heat to Max to bring it to a Boil. Mix well, scraping the bottom of the Pot as it thickens.
- Empty into a Braising Pan and cover. Place into the oven at 325 F and braise the meat for 1 1/2–2 hours. Or Stove Top - keep it at a low simmer with a lid. Add more Broth if necessary.Or Slow Cooker - Empty into slow cooker and slow cook. When the meat is done, degrease the sauce if needed.
- Cut the Celery, Carrots and any other vegetables you might want to include like Potatoes and Boil in salted water separately to add them to the stew when done. Or add them to the Stew and continue to cook for 30 minutes or longer or until vegetables are tender. Add Waxed Beans, Peas at the end if using. Adjust the seasoning.
Notes
WINE: If adding Wine or Beer, add up to 2 Cups depending on taste and reduce the water by the same amount added.
If you don't have a Braising Pan, you can use a Roasting Pan covered with Tin Foil tightly and the lid on top. You may have to add more water to adjust, but it does work.
Another variation for a Rustic Beef Stew is to use Roasted Vegetables. This also cuts down on the cook time if preparing your Beef Stew Stove Top, Slow Cooker or Crock-Pot.