beef, home cooking, recipes, stew

Beef Stew with a Roux

Out of curiosity, I searched for ‘beef stew’ on Google. From Food Network to Betty Crocker, everyone has their own take on how to make beef stew. There’s a slow cooker recipe, one that uses red wine; then there’s… simple, thick, easy, basic, quick, hearty, and even Irish beef stew!

I honestly had a tough time figuring out what to call my recipe! I usually just call it Beef Stew. Then, because I make a roux in my recipe, it became… ‘Beef Stew with a Roux’! Beef stew is the first dish I learned to cook in a pressure cooker. Using my pressure cooker ensures a tastier, more tender stew. Pressurizing infuses the meat with all of the flavors added to the pot.

Begin by making a thick medium brown roux. I came close to burning mine, so in the pictures, it will look really dark. Check my How to Make a Roux link for directions, if necessary. Add onions and cook down until they are transparent. 

The roux and onions turned out a little darker than I like. I had the fire too hot and should have turned it down sooner. When the onions are done, add the stew meat and brown.

While browning, stir often and turn the fire down if the meat and gravy are sticking to the bottom. I had to turn the fire completely off a couple of times because it wanted to burn. After browning, season with salt and pepper and turn the fire to low. Let it ‘stew’ for 15 minutes and stir frequently. Pour in three cups of hot water and return to a hard simmer.

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Now it’s time to pressurize. I put the cover on and closed the pressure valve. When steam starts to release, turn the fire to medium and let pressurize for 15 minutes. Then, after releasing steam, uncover and stir. I obviously had my fire too high because I scorched a couple of pieces of meat. 

Pour in two more cups of water, potatoes, green onions, and parsley. Cook at a hard simmer until potatoes are soft. I skimmed the oil from the surface and smashed a few potatoes to make the gravy creamy.

I made three cups of rice while the stew was pressurizing. The entire process, preparation and cook time, took approximately an hour and a half. I really lucked out… I almost burnt the roux and the meat! Just watch it close and keep the fire at a manageable level.

Serve over rice or mashed potatoes. Nomenom!

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WHAT YOU WILL NEED: (what I used)

  • 2 1/2 lbs Beef Stew Meat
  • 3 large cooking spoons Vegetable Oil
  • 1 large heaping cooking spoon Flour
  • 1 medium chopped Onion
  • 5 cups Water
  • 1 tbsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp chopped Green Onions
  • 1 tsp chopped Parsley
  • 5 small/medium chopped Red Potatoes
  • cooked Rice

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