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Bottom Round Beef Stew Recipe

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Provided By:
"I found the. Be This is excellent for those watching their diet. However, I found the beef to be chewy, but it tasty...."
Reviewed By:
Servings:
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Ingredients
  • 1 pound beef bottom round
  • 2 tablespoons flour
  • 2 tablespoons oil, more as needed
  • 1 large onion, chopped
  • 2 cloves garlic, or more if preferred, sliced thinly (optional)
  • 2 cups stock, wine, water, or a mixture
  • 4 carrots
  • 4 potatoes
  • 1 tablespoon chopped fresh herbs, or a handful of herb sprigs; oregano,savory,rosemary, etc.
  • 1 tablespoon cornstarch, if needed
  • salt and pepper
Container: heavy skillet with lid
Directions
PREP
30 mins
COOK
40 mins
READY IN
1.25 hrs
  • Cut meat into small cubes, about 1". Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour in a plastic or paper bag. Add the meat cubes, a handful at a time, and shake to coat.
  • Heat oil in a heavy skillet or Dutch oven and brown the meat over medium heat. Don't crowd the meat - brown in batches, if necessary, using more oil if needed. Add onion and garlic, if using, and cook until the onion begins to soften, about 5 minutes.
  • Add liquid, herbs, carrots and potatoes. Cover, adjust heat to maintain a simmer (don't boil! ) and cook until meat is done and vegetables are very tender, 30 to 40 minutes.
  • If using sprigs of herbs, remove before serving. If broth seems too thin, mash several potato chunks from the stew into the broth or thicken with cornstarch: mix 1 tablespoon cornstarch and 2 tablespoon water to a smooth paste, stir into the broth, and boil, stirring constantly, until thickened, 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed.
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Similar Recipes - Search Ingredients
Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish.
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bottom round beef stew

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Rating of 4 out of 5.0 stars
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Anonymous
Rating of 3 out of 5.0 stars
Reviewed By: 's Review:
"I found the. Be This is excellent for those watching their diet. However, I found the beef to be chewy, but it tasty. I think next time I'll add sweet potatoes over regular potatoes. There's room to experiment with recipe and make it moe interesting."
Anonymous
Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"Cheap and easy gourmet, when your basic wintertime stew elevates to the level of five-star cuisine! A crusty baked loaf/rolls, a bottle of red, and this stew warms the tummy and soul. Nothing more required. Deelishi-oh-so!"
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roast beef cook time Article
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
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The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
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Glossary Terms
bottom round steak beef Glossary Term
The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.
bottom round roast beef Glossary Term
The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.
beef stew Glossary Term
A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.
round steak beef Glossary Term
A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
top round steak beef Glossary Term
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).
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