It’s not hard to make an excellent beef stew, but it’s easy to make a mediocre one. There are a few basics tricks to achieving that depth of flavor that all beef stews strive for and I’m going to share those with you in today’s tutorial!
Nothing speaks comfort like an old-fashioned beef stew on a chilly evening. And throw in a cozy fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug. I don’t want a hairy, pointy-toothed animal gaping at me while I eat. But definitely the fireplace.
The classic beef stew almost always shares these same common features:Beef that is seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine.Those are the basic elements that combine to make a simple yet phenomenally delicious stew. But more than anything, it’s the method that of preparing it that will transform an otherwise simple dish into a culinary masterpiece. We’ll take a look at those steps in our tutorial today.
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