MEAT STEW

A stew is a combination of solid food ingredients that have

 been cooked in liquid and served in the resultant gravy.

Ingredients in a stew can include any combination of

vegetables (such as carrots, potatoes, beans, peppers

and tomatoes, etc.), meat, especially tougher meats suitable

 for slow-cooking, such as beef.

  Poultry, sausages, and seafood are also used. While

water can be used as the stew-cooking liquid, wine, stock,

 and beer are also common. Seasoning and flavourings

may also be added. Stews are typically cooked at a relatively

 low temperature (simmered, not boiled), allowing flavors to mingle.

Stewing is suitable for the least tender cuts of meat that

 become tender and juicy with the slow moist heat method.

 This makes it popular in low-cost cooking. Cuts having a

certain amount of marbling and gelatinous connective

 tissue give moist, juicy stews, while lean meat may

easily become dry.

LAMB STEW

BEEF STEW

LAO MEAT STEW

Stews may be thickened by reduction or with flour, either

by coating pieces of meat with flour before searing, or by

using a roux or beurre manié, a dough consisting of equal

parts of butter and flour. Thickeners like cornstarch or

 arrowroot may also be used.

Stews are similar to soups, and in some cases there may

 not be a clear distinction between the two. Generally, stews

 have less liquid than soups, are much thicker and require

 longer cooking over low heat. While soups are almost

always served in a bowl, stews may be thick enough to be

 served on a plate with the gravy as a sauce over the solid

 ingredients.[

You can make this beef stew in the oven or a slow cooker.

 Either way, in two simple steps, you will have a warming,

wholesome, and wonderfully flavorful meal. Freeze

individual-size servings of your beef stew, and turn leftovers

 into a great lunch or dinner.

There is perhaps no better way to prepare a beef stew than

with a long, slow simmer. The low, moist heat slowly

 breaks down the structure of the muscle tissue, tenderizing

the meat. You just can't get that by rushing things.

 Here, contributing writer Ken Haedrich offers his basic

 stew recipe, but he notes that, like so many slow-cooker

dishes, it readily accepts additions and adjustments.

 "For instance, I sometimes use a cup of dry red wine in

place of the beef stock. And I'll often add a handful of

dry lentils, perhaps one third cup, at the outset as well.

If you like, you can use a sliced parsnip too. There are

plenty of ways to play with the basic formula. Just let

 it simmer all day long. Unmentionably good."

What you'll need

1 large onion, halved and thinly sliced

2 medium carrots, peeled and thinly sliced

2 large potatoes, cut into 1/2-inch chunks

1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)

1 cup fresh green beans, in bite-size pieces

1 pound beef stew-meat chunks

1 bay leaf

1/2 teaspoon dried thyme

1 clove garlic, crushed

3 cups low-sodium beef stock

2 tablespoons light brown sugar

3/4 teaspoon salt

2 teaspoons Worcestershire sauce

Pepper to taste

3 tablespoons all-purpose flour

2 teaspoons tomato paste

How to make it

1
Put everything but the flour and the tomato paste in

a slow cooker; stir to combine.

2
Cover and cook on the low setting for 8 to 9 hours or on

high for 4 to 5, until the beef is tender and the

 potatoes are just fork tender.

3
Stir the stew once or twice as it cooks, if possible.

 About 30 minutes before serving, transfer a ladleful

of the broth to a small mixing bowl.