Beef stew - the best recipes. How to properly and tasty cook beef stew.

Beef stew - the best recipes. How to properly and tasty cook beef stew.

Beef stew - general principles and methods of cooking

Beef is a tasty and nutritious meat, which is a real pantry of protein, useful minerals and vitamins of group B. The most convenient way to cook beef is stewing, this process allows quite hard meat to become soft and tasty. Typically, the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the type of meat and the age of the cow or calf.

Beef stew - food preparation

First of all, the meat should be peeled off, cut into medium-sized pieces across the fibers and marinated. The process of marinating meat usually takes from 2 to 8 hours, it is necessary so that the meat after cooking becomes especially fragrant and is drained faster. If you avoid marinating, you should be prepared in advance that the quenching will last at least 2 hours, while it may take less than an hour after marinating. Pickled, or simply cut into pieces of meat, fry in a griddle from different sides for 5-7 minutes and put in a quencher.

Beef stew - preparation of dishes

They fry meat in a skillet, stew it in a stew, pan or earthenware pots. Dish, which is used for roasting beef, is watered with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes, it is not surprising that stew in this vegetable is the most popular among Russian housewives.


- 500 grams of beef;

- 800 grams of potatoes;

- 2-3 onions;

- 1 tablespoon flour;

- 2 tablespoons of butter;

- 2-3 bay leaf tricks;

- a few pieces of cloves;

- 3 cups boiling water;

- ground black pepper; - 5 pieces of pepper-peas;

- salt.

Method of preparation

Cut the meat into 5-6 pieces, salt and pepper, fry in wheat flour and fry in butter until a brown crust appears. Add 1 cup of water to the pan, boil, add 2 more glasses of bitter water, cover the dish with a lid and simmer for 2 hours.

After the beef is almost ready, we add onions (finely chopped), potatoes, cloves, pepper and bay cherry. Simmer on low heat for half an hour or 40 minutes.

Usually, vegetables or a salad of cucumbers and tomatoes are served with this dish.

Recipe 2: Stewed beef in Russian

This dish was prepared by our grandmothers and grandmothers, today we have the opportunity to try one of their favorite delicacies.


- 600 grams of beef;

- 3 onions;

- 1 carrot;

- 4 potatoes;

- 2 slices of rye bread (sour);

- celery root;

- 150 grams of bacon;

- 50 grams of ghee;

- 2 glasses of broth;

- 100 grams of flour;

- 100 grams of sour cream;

- Bay leaf;

- pepper;

- greenery;

- salt.

Method of preparation

Salt meat and fry in melted butter, previously “rolled” in flour. Cut vegetables, mix them with bread and spices. In a container that will be used to extinguish the beef, place the first layer of thinly sliced ​​lard, then put the fried meat, then the vegetables, again the meat, again the vegetables. Pour the contents of the pan with hot broth so that the liquid covers the contents of the container. Put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added for half an hour until ready.

Recipe 3: Beef stew with mushrooms

Beef goes well with mushrooms, it is not surprising that these ingredients are often the ingredients of a single dish.


- 500 grams of beef;

- 500 grams of fresh mushrooms;

- 2 onions;

- 2 tablespoons of fat;

- 1 cup sour cream;

- black pepper peas; - dill;

- salt ..

Method of preparation

Cut the meat into pieces, beat them, fry with onion rings. Mushrooms are fried separately in fat and add to roast beef. Pour the dish with sour cream, add pepper and salt. Put the beef with the mushrooms in the pots, put in the oven and simmer for 2 hours.

Served with boiled potatoes, pre-filled with dill.

Recipe 4: Beef stew with prunes

Beef can be not only salty, but also sweet, it is very appropriate combination with prunes.

Ingredients for meat:

- 700 grams of beef;

- 600 grams of prunes;

- 100 milliliters of vegetable oil;

Ingredients for sauce:

- 50 grams of wine vinegar;

- 1 glass of orange juice;

- 2 glasses of broth;

- 1 lemon;

- 50 grams of butter;

- 50 grams of tomato paste;

- 50 grams of wheat flour;

- pepper-peas;

- salt.

Method of preparation

Meat cut, fry, put in a container, pour water and simmer on low heat.

Separately prepare the sauce: mix wine vinegar and sugar, cook until golden brown, then add orange juice and broth. Add flour to the meat, pour over the sauce, put tomato paste. Simmer for half an hour, then add prunes, lemon slices and pepper, cook over low heat again.

Beef stew - useful tips from experienced chefs

For stewing, they usually take a beef shoulder.

Before stewing meat should be marinated, the easiest way is to fill it with red wine and leave for 6 hours.

Beef stew from 40 minutes to 2.5 hours.

To meat thoroughly drained, become soft and tender, you can add alcohol, such as vodka, beer or brandy.

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