Easy hearty beef stew that doesn't require you to brown the beef first.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Tatyana's Everyday Food | 2019-12-04 14:00:10 |  7,318,084 Views |
The BEST Beef Stew Recipe – Hundreds of 5 Star Reviews!!
Simple Recipes / Mike Lang
There’s nothing quite like a hearty bowl of beef and vegetable stew on a snowy winter night but honestly I’d eat it on a not-so-snowy summer night too. Growing up in Florida the concept of seasonal cooking was a little foreign to me since I live in a state that only experiences two seasons: very warm and not-so-warm. Not wanting to be deprived of these classic winter treats my mom made stews like this often for two main reasons: they were cheap a big plus when you’re feeding five kids and they were deliciously hands-off.
You’ll find that most beef stews call for short ribs chuck roast or “stewing beef” (which is almost always chuck). My go-to choice is always boneless chuck roast and look for marbling if you can find it. Short ribs are incredibly flavorful and delicious but they’re also incredibly expensive these days. This hard-working cut of the cow’s shoulder is deliciously cheap but it’s tough just like human shoulders. So think of this long roasting as the equivalent of a good massage to tenderize the beef.
