Making a stew (Q2920963
on Wikidata) is easy. Very easy, and in fact,
it's kind of hard to mess up the process.
Stew itself is an old food, dating to at least the medieval era, so because of that, there have been countless recipes for it. Here's ours.
When it comes to making a stew, or even most foods, once you learn that it doesn't really matter what you put in it, or even how much, as long as it tastes nice, that's all that really matters. Stews are a perfect example of this: you don't need to put mushrooms in it if you don't want to; replace it with something else if you like; hell, make a stew that's mostly just carrots if you like. It's your food, and if you like it, do it your way.
For this recipe, the quantity of ingredients is not listed; put however much you think is right, and it'll be nice.
Before you do anything, you should oil up your pot on low while you get a bowl and place in a good amount of flower into it, add however much salt and pepper you want, after cut the beef up into square cubes, around five by five centermenters.
Once the beef is cut up, put it in the flour bowl and coat the meat, then place it in the stew pot. Don't put all the meat into the pot at once; ideally, you should be able to see the bottom of the pot as you fry the beef, making sure it's nice and cooked.
Once the first batch is fried, take it out so it's placed into a second bowl or plate, then put the next lot of beef in, repeating this process until you're out of beef.
By this point, there should be beef remains on the bottom of the pot. Don't remove it; this just adds to the overall flavor.
Slice up the onions well and place them in the pot so they fry. Add the rest of the flour that you may not have used if you like. The onions should be fried until nice and soft.
Once the onions are fried, add about a cup or two of the wine or Guinness. Don't drown the onions.
Chop up the vegetables and add them to the pot as well as the beef. While you chop, turn down the heat on the stove so it's somewhat low.
Add the water so all of the food is drowning. You can also add more wine/Guinness - try not to use a lot of alcohol as it can overpower the food. Add the stock and Worcester sauce.
Also place in a full garlic clove, unchopped.
Place into an oven and put a timer on for two hours and thirty minutes. Every thirty minutes or so, take the pot out of the oven and stir the contents of the pot.
Once the time is over, place in the peas and take out the garlic and crush it. Chuck away the unused part of it and mix the food together.
Finally, you'll enjoy your stew with some bread.
This page was last edited on 2026-09-09 03:46:55.
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