The three variations of beef stew each each bring something special to the table, whether it's the rustic simplicity of the American version, the bold Mediterranean flavors of the Italian take, or the luxurious depth of the French recipe. Which one speaks to your taste buds the most?
Ingredients
American Version
- 1½ lbs beef stew meat
- 1½ tsp salt
- Pepper (to taste)
- 3 tbsp flour
- 3 cups water
- 2 stalks celery
- 1 bay leaf
- 6 whole cloves
- ½ small onion
- 6 carrots (medium)
- 3 potatoes (medium)
Italian Version
- 1½ lbs beef stew meat
- 2 tsp salt
- ¼ tsp pepper
- 2 tbsp flour
- 3 tbsp olive oil
- 1 onion ((medium))
- 1 clove garlic
- 3 cups water
- 2 stalks celery
- 3 tbsp tomato paste
- 3 tbsp butter
- 1/2 l. zucchini
- 1/2 lb mushrooms
- 12 tomatoes ((quartered))
French Version
- 1½ lbs beef stew meat
- 2 cups water
- 2 sprigs parsley
- 1 bay leaf
- 2 stalks celery
- 1/2 tsp salt
- 1 cup red wine
- 3 potatoes ((medium))
- 6 onions ((small))
- 6 carrots
- 1 clove garlic
- 1/4 tsp thyme
- 1 tbsp flour
- 2 tbsp water
Instructions
American Version
- Prepare the meat: Season the beef with half the salt and pepper. Coat with flour.
- Brown the beef: In a large pot, brown the beef pieces over medium heat.
- Add liquid and spices: Pour in 3 cups of water. Add celery, bay leaf, cloves, and onion.
- Simmer: Cover and let it cook on low heat for about 2.5 hours and add remaining salt.
- Add vegetables: Stir in carrots and potatoes. Continue cooking for another 30–45 minutes, until veggies are tender.
- Making sauce: add flour to 2 tbsp of flour to 3 tbsp of water and make a paste. Ad the paste to the stew and stir until thickened.
- Serve: Remove bay leaf and cloves, then serve hot.
Italian Version
- Prepare the meat: Season the beef with salt and pepper, then coat with flour.
- Sauté aromatics: Heat olive oil in a pot, then cook onion and garlic until fragrant.
- Brown the meat: Add the beef to the pot and sear until golden brown.
- Add liquid and tomato paste: Pour in 3 cups of water and add celery, tomato paste, and butter. Stir well.
- Simmer: Cover and let cook for about 2.5 hours on low heat.
- Add vegetables: during the last 10 minutes of simmering the beef: melt butter in a separate skillet and add zucchini, mushrooms, and quartered tomatoes over low heat for 10 minutes. Add to stew and let cook with stew for last 10 minutes.
- Making sauce: add flour to 2 tbsp of flour to 3 tbsp of water and make a paste. Ad the paste to the stew and stir until thickened.
- Serve: Remove from heat and enjoy.
French Version
- Prepare the meat: Season the beef with salt and coat it with flour.
- Brown the beef: Melt butter in a pot and sear beef until golden.
- Add liquid and aromatics: Pour in water and red wine. Add parsley, bay leaf, celery, garlic, and thyme.
- Simmer: Cover and cook on low heat for about 2.5 hours.
- Add vegetables: Stir in potatoes, onions, and carrots. Cook for another 45 minutes or until vegetable are tender.
- Making sauce: add flour to 2 tbsp of flour to 3 tbsp of water and make a paste. Ad the paste to the stew and stir until thickened.
- Serve: Remove bay leaf and parsley, then serve warm.
Nutrition
Calories: 235kcalCarbohydrates: 17.03gProtein: 18.49gFat: 10.15gSaturated Fat: 3.72gCholesterol: 57mgSodium: 508mgPotassium: 623mgFiber: 2.6gSugar: 3.02g
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