How long to simmer the beef until it becomes soft. Beef stew with gravy

Beef stew with gravy - a very simple recipe that requires a minimum of ingredients. The cooking process is not labor-intensive, but long. This meat dish goes perfectly with any side dish, be it pasta, mashed potatoes, buckwheat or rice porridge.

Stewed beef is not as fatty as pork, and besides, the meat turns out tender, juicy and soft. It is also suitable for festive table. There are recipes for preparing beef stew with gravy in a slow cooker and in a frying pan. Which method to choose depends on the individual preferences of the housewife.

There are several ways to cook beef stew in a pan. The recipes differ both in the method of preparation and in the composition. There are several secrets that will make the dish more tender and juicy.

The classic recipe includes the following ingredients:

beef - 1500 g;
large onions - 3 pcs.;
large carrots - 1 pc.;
water - 300 ml;
salt - 1.5 tsp;
black pepper (ground) - about 5 tsp;
sweet paprika (ground) - 1 tsp;
olive oil - 50-70 ml.

How to cook beef stew and gravy? First you need to rinse the meat under cold water, peel from tendons, films, excess fat and cut into cubes measuring 3x3 cm. After this, peel 3 onions and carrots. Cut the onion into rings and divide them into 4 parts, and chop the carrots on a grater.

Next, pour sunflower oil into a frying pan and heat it. After this, fry the onion until translucent, during which add the carrots and simmer for 5 minutes over low heat. Then put pieces of beef into the chopped vegetables and leave to simmer over high heat for 5 minutes so that all the moisture evaporates.

This is the first secret of cooking. In this case, the meat will not be so tough. It is recommended to stir the meat constantly. After this time, pour boiling water so that it covers all the meat. Boiling water makes the meat soft - this is the second secret. After this, cover with a lid and simmer over low heat for 40 minutes. At this stage add salt, pepper and paprika. Seasoning mid-cooking is the third secret. Then the beef is juicy, tasty and soft.

This recipe is designed for 10 servings, so it’s perfect for a holiday table. And those who watch their figure will be interested to know approximate quantity calories.

100 g of stewed beef contains approximately 185 kcal, proteins - 12.91; carbohydrates - 1.38; fats - 14, 12.

Recipe with tomato juice

The recipe requires the following products:

beef - 500 g;
carrots - 1 pc.;
soy sauce- 2 tbsp. l.;
tomato juice - 300 ml;
cream or sour cream - 2 tbsp. l.;
pepper (sweet) -1 pc.;
onion - 1 pc.

As in the previous recipe, rinse the meat under cold water. peel it and vegetables. The method of preparing this recipe differs in cutting: the beef must be cut into thin strips, then simmer them in oil until the liquid has completely evaporated.

Then add onion and soy sauce to the meat, simmer again and add carrots. After this, the meat is poured with tomato juice. You can add water if it is not completely covered. While the meat is stewing, add finely chopped sweet bell pepper. After a few minutes, add cream or sour cream, stir and leave to cook for another couple of minutes.

Beef with bacon

One more in an unusual way cooking beef stew is a recipe for cooking with bacon.

beef - 600 g;
onion - 3 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.;
rye bread - 2 slices;
lard - 150 g;
melted butter - 50 g;
flour - 100 g;
sour cream - 100 g;
celery root;
Bay leaf;
salt;
pepper;
greenery.

Before frying, wash and clean the beef. The process is similar to the previous recipes. Salt the meat and roll in flour. Then fry in ghee. After this, chop all the vegetables and add bread and spices to them. Place thinly sliced lard on the bottom of a baking sheet in the next layer fried beef, then vegetables, meat and more vegetables.

Just like in other recipes, pour all the contents hot meat broth and put in the oven for 2 hours. Add sour cream half an hour before cooking.

Beef stew with mushrooms

This recipe will appeal to lovers of dishes with mushrooms. To prepare you will need:

beef - 500 g;
mushrooms - 500 g;
onion - 1-2;
fat - 2 tbsp. l.;
sour cream - 1 glass;
dill;
salt;
pepper.

To do this, you need to peel and cut the mushrooms and beef. Fry the last one with onions in oil. Fry the mushrooms in fat in a separate container, then add to the meat. After this, pour all the ingredients with sour cream and transfer to pots to stew in the oven for 2 hours.

Multicooker recipe

The multicooker has become an indispensable assistant for any housewife in the kitchen. Next we will describe how to cook beef stew with gravy in a slow cooker.

Compound:

beef - 1500 g;
potatoes - 6 pcs.;
tomato - 2 pcs.;
carrots - 2 pcs.;
celery - 6 sticks;
onion - 1 pc.;
butter - 50 g;
vegetable oil - 1 tbsp. l.;
beef broth - 1 cube;
flour - 4 tbsp. l.;
garlic - 2 cloves;
parsley;
red wine - 1 glass;
dried thyme - 1/8 tsp;
water - 3 glasses;
ground black pepper - 1 tsp;
salt - 2 tsp.

Before cooking, it is recommended to rinse the beef well and cut it into medium pieces. Then season them and roll them in flour, fry in the “baking” mode until golden brown in a saucepan in butter, melted in vegetable oil. After this, season with parsley and spices and add wine.

After 5 minutes, chop the tomatoes, pour in water and broth and set to “stew” mode. The duration of this stage is 1 hour. Then add the vegetables and cook until the potatoes soften.

As you can see, there are a lot of recipes for cooking beef with gravy in a slow cooker and in a frying pan. Each method differs in its ingredients, cooking method and taste.

Therefore, every housewife will always have in stock original options How to cook such a meat dish.

Stewed beef quite often ends up on Russian tables due to its excellent taste and relative ease of preparation. It goes perfectly with any side dishes and fresh salads, extremely nutritious and does not lose taste properties after reheating. In addition, soft meat is recommended for feeding children. However, high-quality beef stew is obtained only if a few simple rules are followed.

Which part is better to choose?

The taste and consistency of the resulting dish will largely depend on what part of the animal was used. It is believed that it is best to use meat from the drumstick. It is usually sold already freed from the bones and is most often used for jellied meat. It happens, however, that it is simply cut into pucks, and the marrow bone remains in the middle. In such a situation, it is not forbidden to stew the meat directly with the bones. Great taste The dish guarantees the presence of connective tissue, which, when stewing, softens the meat and prevents excessive dryness and toughness.

Beef neck In principle, it can be processed in a similar way, but the thermal effect must be prolonged and in a humid environment.

Tender light stew counts a great addition to almost any side dish, and beef kidneys They must first be soaked in water or milk.

In all cases It is better not to use old beef - the resulting meat has a rubbery taste and takes too long to cook.

How long to cook?

To ensure that the stewed beef is soft and juicy, you need to spend from forty minutes to two and a half hours. Typically, specific numbers depend on the age of the animal, as well as the specific part of its carcass. By the way, in the case when cooks accidentally purchased tough beef, it can be pre-marinated for a period of two to eight hours. In this case, the meat should already be cleaned of veins and films, and also cut across the fibers.

The pickling solution is selected depending on the wishes of the housewife. If you follow all the instructions, you will find that beef processed in this way has become more flavorful, and the meat will stew much faster. Beef boiled until soft can also be stewed - it only takes about ten minutes after frying.

Dish recipes

Classic recipe beef stew requires the use of simple ingredients. It will be necessary to prepare about one and a half kilograms of meat, approximately three medium-sized onions, salt, about ten black peppercorns (the exact amount varies depending on wishes), 50 milliliters of vegetable oil and one and a half glasses of clean water.

First, the selected meat is cut into small pieces - it is more convenient to make them of such a size that they are enough only for one bite. The onion should be divided into two parts. The first one will be chopped along the feathers - it will become the basis for the sauce.

The second one is traditionally cut into halves of a ring or even quarters. A deep frying pan with thick walls is heated over high heat, after which meat pieces are immediately laid out in it without adding oil. It will immediately begin to ooze, so the next stage will begin when all the liquid has evaporated and the meat has developed a crust. At this point, you can already pour vegetable oil into the container, and after half a minute - all the onions and peppercorns. After mixing all the ingredients, you need to wait until the onion is fried.

At the next stage, the mass is covered with just boiled water so that the solid fragments are below the liquid level. After stirring once more and waiting for it to boil, you can reduce the heat to low and cover everything with a lid. The extinguishing process will last from an hour to two and a half. This meat should be served with a side dish, gravy and slices of fresh white bread.

With gravy

The step-by-step recipe for beef stew and gravy looks similar. For cooking you need to prepare 1.5 kilograms of meat, three onions, one carrot, 300 milliliters of water, one and a half teaspoons of salt, 0.5 teaspoons of ground black pepper, a teaspoon sweet paprika and 70 milliliters of olive oil. The selected piece of meat is washed, freed from films and veins and cut into fragments. Three large onions and one carrot are peeled and properly chopped. Usually the onion is chopped into quarters, and the carrot is grated.

Next, the onion is sautéed for vegetable oil until it reaches translucency. Carrots are added to it, and everything is stewed together for no more than five minutes. Having added meat to the vegetables, everything will immediately need to be salted and seasoned with spices, and then fried over high heat for five minutes. Water is poured into the container so as to hide solid ingredients, and everything is stewed for about an hour and a half on low heat.

By the way, you should try cooking this beef in melted butter or lard - this way the taste of the gravy will become richer and brighter. In addition, you can add bell pepper to the vegetables, or use vegetable meatballs when serving.

With vegetables

Stewed beef with vegetables always turns out delicious. It cannot be said that meat with carrots comes out quickly, but it is very nutritious. For performance this recipe you will need 600 grams of meat, 200 grams onions, 200 grams of carrots, five balls of black pepper, three bay leaves, a teaspoon of paprika, a third of a teaspoon of ground red pepper, black ground pepper, 100 milliliters sunflower oil and salt.

The beef, cut into small pieces, is placed in a deep frying pan and immediately poured with a glass of freshly boiled water. It will also be correct and convenient to carry out processing in a pan. After adding the peas and bay leaf, the liquid must be brought to a boil.

At the first stage, the meat will have to simmer for about forty minutes under a tightly closed lid and over low heat. By the end of the time period, the water should practically evaporate. At this time, the peeled onion is cut into quarters of rings. The carrots, freed from the peel, are chopped into pieces of the preferred size. After the specified period, vegetable oil is poured into the pan and vegetables are laid out. The mixed ingredients are fried for about ten minutes. Finally, another glass of boiling water and the remaining spices are poured into the container. Until the meat is ready, simmer for about fifty minutes under a closed lid.

Beef stew goes well with potatoes, so they are often cooked together. The list of ingredients includes 500 grams of meat, 800 grams of root vegetables, a couple of onions, a tablespoon of flour, three bay leaves, two tablespoons butter, several cloves, three glasses of boiling water, salt and ground black pepper, as well as five peppercorns. The meat is cut into fragments, immediately salted and peppered and dredged in flour. The pieces must be fried until golden crust and then pour a glass of water.

Having brought everything to a boil, a couple more glasses are poured into the container hot water, after which it is covered with a lid and simmered for a couple of hours. After the specified period, chopped onions and potatoes are added to the meat, as well as pepper, cloves and bay leaves. Stewing continues for about thirty or forty minutes, after which the dish can be served on the table along with fresh vegetables or a salad with tomatoes and cucumbers.

It should be mentioned that beef stew often includes pilaf, traditionally cooked in a cauldron. The meat is also cooked in a sleeve with vegetables.

With milk

Meat is very easily processed in milk. The only ingredients needed are 500 grams of beef, 500 milliliters of milk and salt. Meat pieces salted, peppered, beaten if necessary and fried on each side. Next, everything is poured with milk and simmered under the lid for almost an hour. You can serve the finished dish with any side dish.

In sauce

A common solution for housewives is stewing meat with onions and sour cream. The list of ingredients includes 300 grams of meat, four tablespoons of twenty percent sour cream, 0.5 teaspoon of dried dill, two tablespoons of vegetable oil, one medium onion, salt and spices.

You will need to cut the beef into small and thin strips, then fry the pieces in a frying pan along with onion half rings. Vegetable oil should be hot and frying should take no more than four minutes until golden color. Water is poured into the container so that its level only half covers the meat.

Having brought to a boil, the dish will need to be covered with a lid and simmered for about forty minutes over low heat. If the liquid begins to evaporate ahead of time, it will need to be added periodically. Next, the meat is salted and seasoned with spices, including dried dill. Finally, sour cream is placed in the container, everything is stirred and simmered for another five minutes. At this time, in a separate glass, the flour is combined with 100 milliliters of cold water, and the resulting liquid is poured into the meat with sour cream. Again, the substance will need to be brought to a boil and simmered under the lid for another five minutes. The finished dish is infused for about ten minutes and served.

How to cook meat for a child?

When you don’t have a lot of time to cook, and the hot dish is intended for children who are not used to long waits, then it is quite possible to stew the beef in a pressure cooker. Thanks to the proven technique, tender, soft and juicy meat is obtained, and the time required to create a dinner is much less. The ingredients you will need are a kilogram of beef, a couple of onions, two tablespoons of sunflower oil, salt and spices. From the last housewives I recommend dried dill, ground black pepper, as well as suneli hops. Cooking begins with the meat being thoroughly washed and dried using napkins or paper towels.

Next, the beef is cut into small pieces. The pressure cooker is placed on the stove and vegetable oil is poured into the bowl. The onion, chopped into half rings, is fried over low heat until a beautiful golden hue is obtained. Then the meat is added to the same bowl. Roasting continues until excess liquid has evaporated from the beef.

When all the juice has disappeared, all that remains is to fry the pieces for another ten or fifteen minutes until an appetizing crust appears. Then the heat is reduced to minimum, and the dish is filled with water so that the pieces of meat are below its level. The lid covers the bowl and heat treatment lasts from thirty to forty minutes. As soon as the specified period has expired, it will be necessary to open the valve slightly and release the steam.

Next, the lid is opened slightly, the meat is salted and seasoned with spices, the lid is closed, and the stewed beef is cooked for about ten minutes more. At the end, you will have to release the steam again, and then the finished meat can be served and served.

The combination of meat and prunes is also considered appropriate. To prepare such a dish, you will need to add about 600 grams of dried fruits per 700 grams of meat, which will be added to the total container after half an hour of stewing.

To learn how to properly stew beef, watch the following video.

It still remains unclear why the internationally popular traditional dish of Russian cuisine bears the English name “beef stroganoff”.

“Meat Stroganoff” is considered a symbol of Russian cooking all over the world, so we must be able to cook it, but first we’ll learn how much and how to stew beef in a frying pan.

Cow meat is not as simple a product as it might seem, but we will reveal all its secrets and tell you step by step how to prepare a delicious Stroganov treat.

The age of the cattle directly affects the cooking time. Naturally, no one will ask the seller about Burenka’s date of birth, and there’s no point in doing so, because the color of the fillet will “tell” everything about the age of the meat.

Adult meat(from 3 years and older) has a bright red color with fatty layers that create a marbling effect. This type of meat takes the longest to cook - from 1.5 to 3 hours.
Young meat(age from 3 months to 3 years) should be simmered for 60 minutes to 1.5 hours. The fillet in this case has a reddish-pink hue with fine muscle grain and mild marbling.
Pinkish milky veal(2 weeks - 3 months) will be ready in 30-50 minutes. Veal meat is more similar in appearance to pork, but there is almost no fat on this fillet.

The part of the carcass chosen for cooking will help you navigate the time of beef stewing.

Shoulder, brisket and shoulder more suitable for stewing small pieces, for example, with gravy. Cooking time is 45-60 minutes.
Rump and rump(upper hind thigh) - this is a great meat for making beef stroganoff (meat sticks in sour cream sauce). The stewing time for this meat is 1.5 hours.
But the most the best parts meat for stewing, like large ones portioned pieces, and small slices are the most tender - cervical and lumbar region(clipping). They only take 20-40 minutes to cook.
Beef liver simmer for 30-40 minutes.

The stewing vessel also plays an important role in the speed of cooking beef. Frying pan in in this case It must be thick-walled, preferably cast iron, in which the heat is distributed evenly over the entire surface and is retained for a long time. This will allow you to reduce the stewing time and achieve excellent cooking results.

How to stew beef in pieces

In order for beef stewed in a frying pan to be a success and to be tender and melting in your mouth, you should follow some rules for its preparation:

Most the best option cooking beef is stewing small slices in sauce, gravy or with vegetables in own juice. This way the meat turns out to be really soft, aromatic and tender.

Beef stew with aromatic spices

The easiest way to stew beef is in water with spices. If we decide to stew beef with classic onion-carrot sauté and water, then in this case it would not be amiss to add a standard set of herbs to the marinade: dill, parsley, onions, basil and thyme.
A little clove (1-2 inflorescences) can also enrich the taste of beef. Bay and black pepper are practically essential components for cooking any type of meat, including beef.
For stewing beef tomato sauce(3 tbsp. tomato paste+ 1-2 tbsp. flour + 1-2 tbsp. water) most suitable spices Oregano, marjoram and rosemary are featured. Sometimes, a pinch of sage and paprika (1 tsp) is also added to such a dish.

The classic way to stew beef with onions

One of the most popular methods of stewing beef - in onions - is also the simplest, not only in terms of cooking technology, but also in terms of the amount of spices.

For 1 kg of meat, in this case, you should take 1 tsp. salt, 3 large heads of juicy onions and 10 pieces of black peppercorns.

After frying the meat, put the onion, chopped into half rings, into the frying pan, which should first be mashed a little with salt until the juice appears.
Next, add pepper, salt and simmer the meat over low heat under the lid until cooked. In this case, you can even do without adding water.
The onions release enough juice to saturate the meat. This beef turns out very tasty, juicy and aromatic.

Beef stew with potatoes

A great option to stew beef with potatoes. This very easy to prepare dish simply has a hypnotizing effect on men. And how to prepare a traditional dish of Russian cuisine is described step by step in our previous article.

Beef Stroganoff

Ingredients

— 300 g + -
- 1 PC. + -
— 30-40 g + -
— 50-80 g + -
- 2 pcs. + -
— 3 g + -
— 8 pcs. + -
— 50 ml + -
- 1 tsp. + -

How to stew beef in a frying pan

Prepare delicious beef at home, just like the real thing French restaurant, ours will help step by step recipe. The most tender meat slices in aromatic sour cream sauce will be able to conquer any gourmet.

This method, although not very fast, is quite simple, and what is especially important is that it allows you to make the most delicious meat dish you have ever tried.

If necessary, rinse the beef under running water, cut off all the veins, dry it with napkins and cut into elongated thin pieces.
Pepper the meat slices with ground pepper, add a little salt and fry over high heat in oil until red, then remove from the frying pan.
In the same oil, in an empty container, fry the onion half rings until light brown and also remove them to a dish.
To prepare sour cream sauce, dilute in 1 tbsp. water flour, add sour cream and salt to taste. Received homogeneous mass mix.
Place the fried meat on the bottom of the frying pan, distribute the fried onions on top and pour everything sour cream sauce. Then add laurel, peppercorns, and ground basil. If the meat is not completely covered with the filling, then you can also add water so that its level is 1-1.5 cm above the meat.
Over medium heat, bring the dish to a boil and reduce the flame to low. Cover the pan with a lid. Simmer the beef in sour cream in a frying pan for 1 hour.

We determine the readiness of meat by its softness. Ideally, the fillet should be easily separated into fibers.

You can serve this homemade treat with any side dish: boiled rice, pasta, mashed potatoes, as well as stewed, steamed, fresh or boiled vegetables.

Bon appetit!

Part 1

Preparation

Choose an inexpensive cut of meat. Although it may seem counterintuitive, tough cuts of meat are ideal for this type of dish. Use roast pieces or any other inexpensive cut. The muscle fibers and connective tissue that make these pieces tough soften during cooking, and the collagen transforms into a more suitable texture. Low fire and long time cooking will make the tough piece juicy, tender and very tasty. Some of the most suitable cuts of beef to braise include:

shoulder blade;
neck part;
T-bone steak or center cut;
shin;
ribs;
brisket.
It is unlikely that you will want to use lean steaks or sirloin of beef. The meat in these pieces is already as tender as possible, so there is no point in stewing it.

Choose what you will stew the meat in. Besides the frying pan and the piece of meat, the only ingredient you can't do without is the liquid in which it will simmer. Since it can be used to enhance the taste of a dish, wine, broth or beer are most often used, rather than just water. Let's look at them in more detail:

Start with a dressing of finely chopped vegetables. It sounds unusual, but in French cuisine there is beef stew and many other meat dishes They start cooking with a dressing called “mirpoix”, which includes chopped carrots, onions and celery. This mixture goes well with the meat and makes the sauce rich. When the meat is already fried, add vegetable dressing and brown a little before pouring in the liquid.
- For the sauce to be aromatic, thick and rich, there must be something other than liquid at the bottom of the pan. When vegetables are chopped very finely, during the stewing process they practically dissolve in the liquid, giving their taste to the sauce. However, if desired, they can be cut into more in large pieces, as is done, in particular, when cooking meat in a pot in the American way.
- Depending on the size of the piece of meat, you can use 2-3 carrots, 2-3 stalks of celery and a small white onion.
Select extra vegetables for the dish. Consider how you want to serve the meat. You may want to prepare a dish that immediately includes vegetable side dish. In the majority stews They use a variety of vegetables that retain liquid and add extra flavor and aroma to the dish. In addition, the beef is cooked for a long time and over low heat - great way cooking for vegetables.

Always use a heavy-bottomed saucepan or a ceramic or cast iron Dutch oven. The meat is first stewed on the stove and then in the oven, so it is important to use heat-resistant cookware. Enameled cast iron pans They are best suited, as they retain heat perfectly and are distinguished by their solid weight.
- Regular frying pans are not large enough to hold all the liquid, meat and vegetables needed for a dish, and if they are thin, they do not retain the temperature as well as cast iron. However, if you don't have a cast iron Dutch oven, any oven-safe container with a lid will do.
- If you don't have an ovenproof dish, use a heavy-bottomed saucepan and cook the stew on the stovetop. Some cooks prefer to braise meat in the oven because it distributes heat evenly throughout, while others prefer a more simple preparation on the stove. Both methods produce tender and tasty meat.
Part 2
Cooking technique
Prepare the meat. Season the meat on all sides with an even layer of salt and pepper. Don't add too much if you plan to simmer the meat in broth that has already been seasoned with salt and spices. If you want to add other seasonings, do so later after pouring the liquid. Do not trim any pieces of fat or connective tissue: they will soften during cooking and make your dish even tastier.
- Some cooks sprinkle the meat with a thin layer of flour before frying, others prefer not to do this. Flour will help form delicious crust when frying meat, it will also make the sauce thicker. It also helps dry the surface of the meat so it browns. If you don't use flour, dry the meat before you start cooking it. You won't get a brown crust on wet meat.
- Depending on the size of the piece of meat, it can be cut into small pieces or stewed whole. Any of these options are fine; only the feed will change ready-made dish.
- Usually whole piece meat is stewed in less liquid, and small pieces are completely covered with liquid. These methods are generally similar, so use the one you like best. If you like bite-sized pieces, pre-cut the meat. If you prefer to cook the meat whole and cut it when serving, do so.
Brown the meat and then remove it from the pan. Place a saucepan or Dutch oven on the stove, turn the heat to medium, and add about two tablespoons of olive oil. Once the oil starts to bubble, add the meat and fry until nicely browned on all sides. Turn the meat periodically - carefully so as not to burn yourself.
- The meat needs to be seared over high heat to cook the outside rather than the inside. It will be prepared during the process of stewing in liquid, and frying is needed only in order to obtain delicious crust and cover the bottom of the pan with drops of fried butter and fat. The fried meat should remain pink inside. Remove meat from pan and set aside.
Add vegetable dressing and cook over medium heat. Add finely chopped celery, onion and carrots to the brown drippings at the bottom of the pan. Start stirring the vegetables as soon as they begin to brown to avoid overcooking.

Pour about 3 centimeters of liquid into the pan. When the vegetable ingredients are sufficiently cooked, add some liquid to the pan. Use a wooden spatula to lift any browned crust from the bottom of the pan to release extra flavor into the sauce and meat. Add enough liquid to completely cover the vegetables and bring to a boil.
- The difference between the two methods of extinguishing lies in the amount of liquid used. In the method we are talking about now, you only need a small amount of liquid, which will cover the vegetables and create the moist environment necessary for cooking the meat. However, do not be afraid to add more liquid: it will not spoil the meat, and the dish will turn out just as tasty.
Place the meat back into the pan and place in the oven at 165°C. Once the vegetable liquid begins to simmer, carefully lower the beef into it. Cover the pan tightly with a lid and place in the oven.

Add additional vegetables an hour to 45 minutes before the meat is fully cooked. To ensure that all the ingredients of the dish are cooked at the same time, the vegetables should be added later, but it all depends on what kind of vegetables you are using.
- Roots, such as parsnips, turnips, carrots, potatoes and beets, can be added ahead of time. Cut the root vegetables into equal-sized pieces and place them in the pan along with the already fried meat.
- Tender vegetables, such as leafy greens, beans or peas, and mushrooms should be added at the end, no earlier than an hour before it is time to remove the beef stew from the oven. These vegetables can be added whole.
- Thaw all frozen vegetables that you are going to use. Frozen vegetables will significantly reduce the temperature in the pan, and they should not be cooked for too long.
Remove the meat when it can be pierced with a fork. Depending on the size and type of meat, it will take from 2 to 4 hours to cook. The beef should be tender and the internal temperature should reach approximately 70°C. Properly cooked beef should literally fall apart when gently pressed with a fork.
- The moisture evaporates as the meat cooks. The beef is technically done once it reaches 70°C, but the texture is still not tender enough. Since you have decided to extinguish it, do not rush and finish the job. If you leave the meat in the oven for a while, the fibers will soften, the collagen will break down, and the beef will become very tender.
- It's always better to overcook a stew than to undercook it. The meat will only get better if it simmers longer than planned, and there is virtually no risk of overcooking it. So if you doubt whether the meat is ready or not, keep it in the oven longer. This dish does not like to be rushed.
Part 3
Completion and submission
1. Remove beef from pan and set aside. When the meat is ready, remove it from the pan and place it on a plate or cutting board and cover with foil to keep warm. The beef stew should sit for at least 10 to 15 minutes before you start slicing.
  - The cut for serving depends on what part you stewed. Cut the brisket into slices and serve the short rib meat whole. If you want to wrap meat in pita bread, cut it into small pieces or tear it with a fork.
  - If you stewed vegetables along with the meat for a side dish, also remove them if you plan to prepare the sauce. Place vegetables on a serving plate, cover and set aside.
2. Reduce remaining liquid to make sauce. Once you have removed the meat and vegetables, place the pan on the stove, turn the heat to medium and continue cooking until the liquid is reduced by half or until it reaches the desired consistency. Season the sauce with salt, pepper and a splash of Worcestershire sauce.
  - The sauce can be thickened by mixing a tablespoon of flour and a quarter cup of sauce in a separate bowl. Mix thoroughly so that there are no lumps left, and then slowly pour into the rest of the sauce, while whisking the whole mixture. If you sprinkle the meat with flour before frying, the sauce may thicken on its own. Boil it a little, look at the consistency, and only then decide whether to add flour.
  - As you reduce the sauce, you can optionally add seasonings such as ginger, lemongrass, grated citrus zest or garlic to make the sauce aromatic.
3. Before serving, pour over the sauce and sprinkle with herbs. A little chopped parsley, rosemary or any other fresh herb will liven up your dish. Place the meat on a platter and pour the sauce made from the remaining braising liquid over it.
  - In many countries around the world, beef stew is considered traditional dish for Sunday dinner, especially during the cold winter and fall months. After the meat has been stewing for a long time in the oven, your home will be filled with the aroma of comfort and warmth.
  Part 4
  Dish options
  1. Marinade the meat to make the Sauerbraten. German recipe Beef stew involves marinating the fried meat in a mixture of vinegar and aromatic spices for up to three days, after which sugar is added to the marinade and the beef is stewed in it.
    - For the marinade heat a glass of apple juice and a glass of red over medium heat wine vinegar in a saucepan with two glasses of water. Also add one chopped white onion and half a glass of chopped carrots and celery. Throw into the pan one teaspoon each of mustard seeds and whole cloves, 2-3 bay leaves, salt and pepper to taste. Cook over low heat for 10 minutes until the mixture turns brown. After about 10 minutes, turn off the burner and let the mixture cool to room temperature.
    - Fry the meat in olive oil , then transfer it to the pan in which you will marinate. Once the marinade has cooled a little (a hot marinade will cook the meat, which you don't want), pour it over the beef and leave it in the refrigerator for about three days, turning it every day to marinate evenly.
    - After three days, add 1/3 cup of sugar to the marinade and simmer the meat in the oven at 165 °C for approximately four hours. After this, crushed meat is usually added to the marinade. Gingerbread Cookie and raisins to thicken and sweeten the sauce that is poured over the Sauerbraten.
  2. Use chopped filet to make braised Swiss steak. In fact, this dish has nothing to do with Switzerland. The meat is pounded with a hammer or rolling pin and then simmered in a rich tomato sauce until tender and delicious. There's nothing better than a properly cooked steak paired with... mashed potatoes and fresh corn.
    - To prepare the meat, cut the tenderloin along the grain into steaks about one and a half centimeters thick. Dredge each piece in flour and then pound until the steak doubles in size. Dredge the steak in flour again, then sear on both sides over medium heat in a Dutch oven or ovenproof saucepan. Once the steaks are golden brown on both sides, remove them from the pan and set them aside.
    - For the sauce In the same pan, fry a small chopped white onion, 2-3 cloves of garlic and two large stalks of celery. Cook the vegetables until they are lightly browned. Add a tablespoon of tomato paste, a can canned tomatoes(or two fresh tomatoes, cut into cubes) and a glass beef broth. Stir all ingredients, bring to a boil, add some chopped oregano, Worcestershire sauce and a tablespoon of lemon juice.
    - Return the meat to the pan and simmer in the oven for at least one and a half hours, maintaining the temperature at about 165 °C. Beef is done when it can be easily pierced with a fork.
  3. Prepare beef goulash in Flemish. It's sweet and sour aromatic dish served with crusty bread and, despite its simplicity, will surprise you with its rich taste. Try stewing meat in a new way!
  4. Prepare beef bourguignon. Boeuf bourgignon is a classic French cuisine, and very easy to prepare. Tasty doesn’t have to be complicated!
    - Fry diced meat in bacon grease, then remove from the broiler and prepare the mirepoix vegetable dressing. Add a tablespoon of tomato paste, about 20 white pearl onions and 450 grams of porcini mushrooms. Gently mix the mushrooms and onions, add pepper and salt to taste. Deglaze the pan with 2 to 3 cups dry red wine, preferably Burgundy, and add a cup of beef or chicken broth. Season the sauce with two bay leaves, whole sage leaves, rosemary and oregano.
    - Return the meat to the roasting pan. and simmer at 165°C for 3-4 hours until the meat is tender. If the sauce is runny, remove the meat and simmer the sauce in a frying pan over medium heat. Serve with roasted potatoes.
  Ingredients
  - Lean beef, such as shoulder
  - Vegetable oil
  - Seasonings to taste
  - Liquid (water, broth, beer or wine)
  - Aromatic ingredients such as garlic or onion
  - Vegetables, such as broccoli or carrots
  - You can stew beef, cut into cubes about five centimeters in size.
  - Pork chops can be simmered in a covered pan. Chops that are too thin will curl, so the thickness should be at least 2.5 centimeters.
  - Roast beef, shoulder or beef tenderloin are often used for stewing.
  - Some types of meat can be stewed in fruit juice.

Step-by-step recipes for cooking beef stewed in a frying pan with herbs, vegetables and dried fruits

2018-09-20 Ekaterina Lyfar

Grade
recipe

1973

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

12 gr.

Carbohydrates

1 gr.

173 kcal.

Option 1: Classic recipe for beef stewed in a frying pan

As a rule, beef is baked in the oven, stewed in a saucepan or in a slow cooker. But it’s much more convenient to cook it in a frying pan. The meat will turn out incredibly juicy and tasty, and you can dip bread and buns into the gravy. If you stew beef along with vegetables or cereals, you don’t have to think about an additional side dish.

Ingredients:

Beef - 1.5 kg;
3 onions;
Vegetable oil - 60 ml;
Water - 200 ml;
Salt, peppercorns.

Step-by-step recipe for beef stewed in a frying pan

Cut off the membranes from the meat, remove the bones and excess fat. Cut the beef into small cubes. Experienced Chefs It is advised to make “one bite” pieces.

Peel the onion. Cut it into half rings or strips. The frying pan can now be put on the fire; we don’t need oil yet.

Place the beef pieces in a hot, dry frying pan. Wait for the juice to release from the meat. It should evaporate almost completely.

When the beef is browned, you can baste it with oil. After 30 seconds, pour the pepper and all the chopped onions into the bowl. Salt the meat.

Mix all ingredients thoroughly. Let the onion fry a little in oil. When this happens, pour hot water over the beef.

After the liquid boils, reduce the heat. Cover the pan tightly with a lid or plate to prevent steam from escaping. Simmer the meat for another 2 hours over low heat.

To keep the beef tender and juicy, select the right frying pan. It should be heavy, with a thick bottom and walls. Enameled cookware not very well suited for cooking meat, it is better to use a wok or saucepan.

Option 2: Quick recipe for beef stewed in a frying pan

Beef for this recipe only needs to be simmered for a very short time. Despite this, the meat turns out quite soft. The wine and cream sauce perfectly enhances its taste.

Ingredients:

Beef shoulder - 600 g;
Red wine - 120 ml;
Heavy cream - 200 ml;
2 red onions;
Oil for frying - 50 ml;
Paprika, Provençal herbs.

How to quickly cook beef stew in a frying pan

Wash the beef. Dry it with paper towels on all sides. Cut into small cubes no more than 1.5 cm thick.

Sprinkle the meat with pepper. At the same time, put a frying pan with oil on the fire. To start, 25 ml is enough.

Remove the skins from both onions. Cut them into small cubes. Sauté the onion for a few minutes until it becomes soft and translucent.

Pour wine over the fried onions. Continue to simmer until most of it has evaporated alcoholic drink. In another bowl, heat the cream.

Pour the hot cream into the bowl with the remaining ingredients. Reduce heat, add salt and seasonings. When the sauce thickens a little, pour it into another container. Pour the remaining oil into the pan.

Divide the meat into two parts. Place the beef pieces into the pan one at a time. Fry each batch for 3 minutes, stirring continuously.

Pour the prepared sauce over the meat in the frying pan. If necessary, add a little more salt and spices. After boiling, cover the pot with a lid. Simmer the beef for another 7 minutes, then remove it from the heat.

Wrap the pan with a towel. Let it sit for 10 minutes, then you can start serving the meat.

When cooking beef, always use dry wines only. Semi-sweet, dessert or fortified drink may ruin the dish. You should also avoid wines with strong fruit or berry flavors.

Option 3: Beef stewed in a frying pan with tomatoes

This dish evokes associations with Italian cuisine. Fragrant herbs, tomatoes and juicy meat - what else is needed for have a delicious lunch? Beef in tomato sauce goes well with freshly baked bread, spaghetti or mashed potatoes.

Ingredients:

Beef tenderloin - 800 g;
Rosemary, thyme - 3 sprigs each;
Cream tomatoes - 10 pcs.;
Hot pepper pod;
3 cloves of garlic;
Oil - 40 ml.

Step by step recipe

Chop the meat into small pieces. Immediately place the frying pan on the fire and pour all the oil into it.

Transfer the beef to the heated skillet. Sprinkle it with salt and spices and stir. Cover the container with a lid to remove the meat. started faster juice will be released.

Simmer the beef in its own juices for about 40 minutes. When the meat is tender, add chopped thyme and rosemary.

Finely chop or grate the garlic. The pepper pod must be cleared of seeds and cut into strips. Place the ingredients into the bowl with the meat.

Rinse each tomato thoroughly and dry. Cut them into 2-4 parts, depending on the size of the tomatoes. Place in skillet, filling gaps between pieces of beef.

Continue to simmer the dish covered for another quarter of an hour. There is no need to stir, otherwise there is a risk of turning the tomatoes into puree.

This recipe can be used for other types of meat. Try stewing veal, chicken or pork in a frying pan. Cooking time will vary depending on the meat chosen.

Option 4: Beef stewed in a frying pan with dried fruits

Very original taste obtained from beef if you stew it with dried fruits and almonds. For more rich taste we will add to the dish chicken bouillon. It is better to cook it in advance, without adding salt and spices.

Ingredients:

Beef - 800 g;
Small onion;
Broth - 0.5 l;
½ lemon;
Almonds - 70 g;
Dried fruits (prunes, dried apricots, figs) - 140 g;
Oil - 50 ml;
2 cloves of garlic;
Dry white wine - 120 ml.

How to cook

Cut the meat in portioned pieces. Rub them with salt and pepper. Fry in vegetable oil until a crust appears.

Finely chop the onion and garlic. Add the ingredients to the pan, add a little more oil. Fry for another 6 minutes.

Pour the wine into the frying pan. After a few minutes, when the drink has partially evaporated, add broth and a glass of water.

Cut the zest from half a lemon. Add it to meat sauce. Simmer for another hour covered.

Finely chop the dried fruits. Pour them into the frying pan and stir. Remove the lid and leave the meat on the stove for another half hour.

When the beef is tender, add almonds to it. Stir and heat for another 5 minutes.

Not all parts of the carcass are suitable for stewing. The tastiest things to cook in a frying pan are ribs, shin meat, neck or shoulder meat. It is better to leave the sirloin and steaks for preparing other dishes.

Option 5: Beef stew with vegetables in a frying pan

Meat with vegetables turns out to be quite satisfying, while the dish contains very few calories. It is suitable even for baby food. If you are cooking exclusively for adults, add aromatic spices. Beef goes well with coriander, basil, marjoram and hops-suneli.

Ingredients:

Beef - 400 g;
Tomatoes - 300 g;
Carrots - 70 g;
Onion - 120 g;
Potatoes - 300 g;
Sweet pepper - 100 g;
Bay leaf, oil for frying.

Step by step recipe

Peel the carrots and potatoes. Cut the ingredients into thin slices or strips.

Remove the seeds from the sweet pepper. Cut it into cubes. If desired, you can take several pods different color. Then the dish will turn out even brighter.

Scald the tomatoes and remove the skin. Beat the pulp with a blender into a puree. Instead you can just take canned tomatoes in its own juice.

Peel and chop the onion. Wash the meat in cold water, let the liquid drain. Dry the beef, cut into large cubes.

Heat a frying pan with a small amount oils Put the pepper there and tomato puree. Simmer for about 5 minutes, stirring.

Wash the frying pan and dry it with a towel. Fry the beef in vegetable oil.

After 5 minutes, add onions and carrots to the meat. Continue heating the mixture for low heat until the vegetables are soft. Add the stewed peppers.

If there is too little liquid left in the pan, add a little water or tomato juice. Place potato slices in a bowl.

Salt the dish. Add pepper, bay leaf and spices to taste. Simmer the meat for another 45 minutes over low heat.

The ingredients in this recipe can be changed depending on the season. In winter, try cooking beef with potatoes, carrots or pumpkin. In summer and autumn, stew meat with tomatoes, bell pepper and zucchini.