Loading Search Bar...
READY IN 1 hr
50 mins
Country Beef Stew Recipe

Country Beef Stew

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. One of the original English recipes for stew is the "Brown" Stew that has more recently been termed a Country Beef Stew. It is filling and uses inexpensive cuts of meat. Ideal if you have a hungry family to feed

      Preparation Time: 20 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Country Beef Stew

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
stewing steak (beef shank)
1 tablespoon
beef dripping *
1 medium
onion
2 tablespoons
plain flour (all purpose flour)
1¼ pint
beef stock **
 
salt and pepper
 
bouquet garni
2 medium
carrots
1 small
turnip
1 stick
celery
¼ teaspoon
thyme
1 tablespoon
Worcestershire sauce

 

How to Cook Country Beef Stew

  1. Cut the stewing steak into chunks about 1" (2.5cm) thick and peel and slice the onion. Heat the beef dripping in a large pan, and use it to fry the meat quickly until browned on all sides. Remove from the pan with a slotted spoon and put to one side. Add the sliced onion to the pan, reduce the heat and fry gently until it becomes transparent or lightly browned. Stir in the flour and cook slowly until it turns a rich brown colour.
  2. Gradually add the beef stock to the onion and bring up to boiling, stirring all the time. Add the bouquet garni and salt and freshly ground pepper to taste and cover with a tight-fitting lid. Allow this to simmer very gently for 1½ hours. Whilst it is simmering, peel and slice the carrots, peel and dice the turnip and roughly chop the celery.
  3. Remove the pan from the heat and, with a large spoon, skim off any fat on the surface, and then add the carrots, turnip, celery, thyme and Worcestershire sauce. Replace the lid and put the pan back on the heat, simmering for another hour (or until the meat and vegetables are tender). Again, skim off any fat. Remove the bouqet garni and, if required, season with a little more salt and pepper to suit your tastes. Serve with Creamed Potatoes or just on its own.

 
Graham GRAHAM'S HOT TIP:
If you have made a stew, casserole or gravy and want to thicken the liquid, place a teaspoon of cornflour (cornstarch or wheat starch) into a cup and add just a little water till the cornflour dissolves. Stir this, little by little, into your cooking and you will find that the sauce will thicken almost immediately.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Nebbiolo grape like Barolo and Barbaresco. wines from Northern Italy. A young Barbaresco goes perfectly with a cold meat platter, while Barolo wines are at their best with richer dishes such as this one.
Print Kitchen-Friendly View

Reviews of Country Beef Stew

Rating 4 out of 5 - Many cooks will make this recipe again November 06 2014
I made this for my family tonight. It was a very easy recipe to follow. I doubled it, however, because my family likes large portions. We didn't have the bouquet garni, so I made do without it, but it still tastes amazing! Great recipe! Thank you!
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again March 20 2014
I think this is a great recipe as is. Stew comes out great. Everyone loves it when I make it and it tastes even better for leftovers! I usually add a small can of peas to the mix for both color and taste. One time, I had no Worcestershire sauce so I used I used a splash of balsalmic vinegar. Not quite as good, but still OK
(6 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

255 Easter Holiday Recipes
255 Easter Holiday Recipes

The easter weekend is a time for family and meals together, so make your choices count from our amazing selection of recipes.

142 Comfort Foods
142 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

28 Freezer-Friendly Recipes
28 Freezer-Friendly Recipes

Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!

Other Beef Recipes

Graham's Goulash
Graham's Goulash

Graham's Goulash is so called because a normal goulash takes ages to cook, but sometimes we find we can cut corners and speed up the process!

Beef Carpaccio
Beef Carpaccio

Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin. It can be served as an appetiser or main course and is really tasty.

Cottage Pie Balls
Cottage Pie Balls

Your family favourite shaken up into a new style and so easy to do. Want to make your Cottage Pie look impressive - follow this easy recipe.

 

 
ALL RIGHTS RESERVED © 2021 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up