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Beef Stew (with Store-Bought Roux)
Serves 4 · About 1 hr 20 min (55 min of this is just simmering over low heat)
Beef and vegetables simmered and finished with store-bought beef stew roux.
① Cut→② Brown the meat and onion→③ Simmer in water→④ Add the vegetables and simmer→⑤ Dissolve the roux
What to buy
Meat
Vegetables
Roux
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How to make it
1
Cut the ingredients
- If the beef pieces are large, cut them to about 4 cm on the cutting board
- Peel the potatoes, cut each into 4, and put them in a bowl of water
- Peel the carrot and cut into 2–3 cm pieces at an angle, turning it as you cut
- Cut the onion into 8 wedges
How to tell it's doneEverything is cut, and only the potatoes are in water.
2
Brown the beef and onion
- Heat 1 tbsp vegetable oil in a heavy pot over medium heat
- Add the beef and brown the outside, turning to each side
- Add the onion and stir-fry for 2 minutes
How to tell it's doneThe outside of the beef is brown all over, and the onion is coated in oil and shiny.
3
Add water and simmer the meat
- Add about 600 ml water and bring to a boil over medium heat
- Scoop out the brownish foam (scum) that comes up with a ladle and throw it away
- Turn the heat to low, put the lid on and simmer about 40 minutes. Stir from the bottom now and then
How to tell it's doneTake out 1 piece of beef and press it with chopsticks: it's soft enough to break apart with a little pressure.
Be carefulIf the water goes down while simmering and a lot of the food is sticking out, add 100 ml water.
4
Add the carrot and potatoes and simmer
- Drain the potatoes and put them in the pot with the carrot
- Put the lid on and simmer over low heat about 15 minutes
How to tell it's doneA bamboo skewer goes in easily into the potatoes and carrot.
5
Turn off the heat and dissolve the roux
- Turn off the heat once, break the roux into the pot, and stir with a ladle to dissolve
- Put over low heat again and simmer about 5 minutes, stirring from the bottom
- Taste it, and if too strong, add a little water
ReadyThe whole stew has thickened and falls slowly from the ladle. Cut 1 piece of beef: it's brown all the way through, with no pink.
Be carefulAfter adding the roux, the bottom burns easily. Keep the heat low and stir from the bottom often.
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🔪 Cutting & cooking tips
If it didn't work out
The meat is toughIt did not simmer long enough in step 3. Before adding the roux, simmer over low heat 10 more minutes at a time until it breaks apart with chopsticks.
The roux got lumpyYou added the roux with the heat on. Next time, always turn off the heat before adding it. For now, stir while crushing the lumps with the back of the ladle.
The bottom burnedYou didn't stir enough after adding the roux. Don't scrape the burnt part. Move only the top part into bowls.
The potatoes fell apartSimmered too long over high heat. Next time, keep the heat on low in step 4.
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