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Hearty Beef Stew: Savory & Rich with Non-Alcohol Flavor

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This Hearty Beef Stew is a comforting dish featuring a savory beef and vegetable filling encased in a rustic herb crust. Perfect for meal prep, it combines rich flavors and satisfying textures that will warm your soul.

Ingredients

  • All-Purpose Flour
  • Cold Unsalted Butter
  • Ice Water
  • Dried Herbs (Rosemary & Thyme)
  • Salt
  • Beef (Chuck Roast or Sirloin)
  • Onions
  • Carrots
  • Celery
  • Garlic
  • Beef Broth
  • Tomato Paste
  • Worcestershire Sauce
  • Fresh Thyme
  • Bay Leaf
  • Potatoes (Yukon Gold or Russet)
  • Frozen Peas
  • Flour or Cornstarch (for thickening)
  • Black Pepper

Instructions

  1. In a large bowl, whisk together the all-purpose flour, dried rosemary, dried thyme, and salt.
  2. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix.
  4. Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. Pat your beef cubes dry with paper towels and season them generously with salt and black pepper.
  6. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once hot, brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
  7. Reduce the heat to medium. Add another splash of olive oil if needed, then add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
  8. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
  9. Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, fresh thyme sprigs, and the bay leaf.
  10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 60-90 minutes, or until the beef is very tender.
  11. After the beef is tender, stir in the cubed potatoes. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender.
  12. If you want a thicker sauce, in a small bowl, whisk together 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the simmering filling, cooking for another 2-3 minutes.
  13. Remove the pot from the heat and stir in the frozen peas. Remove and discard the bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
  14. Preheat your oven to 375°F (190°C).
  15. On a lightly floured surface, roll out the chilled rustic herb crust dough into a large circle, about 1/8-inch thick.
  16. Carefully transfer the rolled-out dough to your baking dish. You can either line the bottom and sides for a full crust container or use it as a top crust.
  17. Pour the slightly cooled hearty beef and vegetable filling into the dough-lined baking dish.
  18. If you have excess dough from lining, you can create a decorative top crust by cutting strips or shapes.
  19. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
  20. Let your '#wprm Recipe Container' rest for 10-15 minutes before serving.

Nutrition

Keywords: Feel free to customize the filling with different vegetables or spices. The filling can be made ahead of time and stored in the refrigerator, and the dish freezes beautifully for later enjoyment.

Find it online: https://crumella.com/hearty-beef-stew-savory-rich-with-non-alcohol-flavor/