English Beef Stew

Ingredients

In this adaptation, the Polish gulasz is transformed into an English Beef Stew by incorporating traditional British flavors and ingredients. The original gulasz often includes paprika and sour cream, which are replaced in this recipe with a combination of aromatic vegetables and a savory broth made with beef stock and red wine. The English version also emphasizes slow-cooking the beef to achieve a tender texture, while still maintaining the heartiness and comforting qualities of the original dish. We alse have the original recipe for Gulasz, so you can check it out.

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 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 of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef stock 2 cups (470ml) beef stock
• 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): 15g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides. Remove the meat from the pot and set it aside.
3. 3.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Return the browned beef to the pot and pour in the beef stock and red wine.
6. 6.
   Add the bay leaves and dried thyme to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
8. 8.
   Remove the bay leaves before serving.

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 cutting it into chunks.

Tips & Tricks

• For added depth of flavor, you can sear the beef in batches before adding it to the pot.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This stew can also be made in a slow cooker for convenience. Simply follow the same steps and cook on low for 6-8 hours or on high for 4-5 hours.

Serving advice

Serve the English Beef Stew piping hot in bowls, accompanied by crusty bread or creamy mashed potatoes. The bread or potatoes can be used to soak up the flavorful gravy, enhancing the overall experience.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or thyme leaves to add a pop of color and freshness. Serve it in rustic bowls or deep plates to showcase the hearty nature of the dish.