Beef stew will be ‘packed with more flavour’ if you add chef’s 1 simple ingredient

Beef stew is a classic comfort dish to that’s been warming the stomachs of families for centuries.

This delectable is packed with tender chunks of beef, succulent vegetables, and a flavourful, thick broth that’ll have everyone coming back for more.

To improve beef stew, has shared something he likes to add that “packs the dish with more flavour” and claims it makes the “best beef stew you have ever had”.

He said: “I kick beef stew up a notch with the addition of a rich port wine to make this beef stew truly unforgettable.

“This hearty and satisfying meal is just what you need to bring people together around the dinner table, sharing stories and making memories that’ll last a lifetime.”

Ingredients 

One tablespoon of extra virgin olive oil

907g beef joint, well-trimmed and cut into approx one and a half inch cubes

20 small onions

227g button mushrooms cut into quarters

Two tablespoons of garlic, minced

Two cups of tomatoes (peeled, seeded, and chopped) or one can of peeled and chopped tomatoes

Half a cup of tomato puree

One teaspoon of fresh thyme, minced

One teaspoon of fresh Rosemary, minced

One cup of good quality port wine

Five cups of beef stock, reserve one cup to adjust consistency at the end

One bay leaf

Half a cup of flour

Salt and black pepper to taste

One tablespoon of cornstarch, to thicken if necessary, dissolved in two tablespoons of water

Two tablespoons of chopped parsley

Method 

In a large pan or Dutch oven, start by heating the olive oil and add as much of the beef as you can without crowding. If the pan is too crowded, the meat won’t brown properly.

Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.

When all of the beef has been browned and removed, add the onions to the pot and cook, stirring occasionally, until they are golden brown.

Add the mushrooms and cook until they have released most of their water, add the garlic and stir. After a few minutes add the tomatoes, the port wine and browned beef cubes.

Add tomato puree, thyme, rosemary, bay leaf & beef stock, and bring to a gentle boil.

Immerse a fine mesh strainer in the pot and add the flour. Using a whisk, incorporate the flour and add more if needed.

Reduce heat to low, and let simmer for two to two and a half hours, stirring occasionally, until the meat is very tender.

Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency before adding in your freshly chopped parsley.

You can cook carrots and potatoes separately before adding them to the cooked stew.