Northeastern American Style Braised Beef Stew

Ingredients

This adaptation of the Austrian dish Beuschel incorporates the flavors and ingredients commonly found in Northeastern American cuisines. While the original Beuschel is a veal dish with a creamy sauce, this recipe replaces veal with beef and introduces a heartier, stew-like consistency. The use of red wine and beef broth adds depth to the flavors, and the inclusion of carrots and celery enhances the vegetable profile of the dish. We alse have the original recipe for Beuschel, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef stew meat with flour until evenly coated.
2. 2.
   Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
3. 3.
   Add the beef to the pot and cook until browned on all sides. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened.
5. 5.
   Return the beef to the pot and pour in the beef broth and red wine. Stir in the bay leaves and dried thyme.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the braised beef stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck roast or stewing beef. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For added depth of flavor, you can deglaze the pot with a splash of red wine after browning the beef.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Northeastern American style braised beef stew in deep bowls, garnished with fresh parsley. Accompany it with crusty bread or creamy mashed potatoes for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped parsley or thyme leaves on top of the stew. Serve it in rustic bowls or on a large platter for a cozy and inviting look.