Beef Stew I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Beef Stew I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Beef Stew I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 6 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black
• pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1/2 teaspoon browning sauce
• 2 teaspoons dried rosemary
• 1 cup fresh corn kernels
• 1 cup fresh green beans, cut into
• 1 inch pieces
• 1/4 cup instant rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in large pot

Step 2: Technique & Execution

Add beef and flour, stirring to coat beef; brown

Step 3: Technique & Execution

Add water, salt, and pepper

Step 4: Technique & Execution

Heat to boiling; reduce heat, and simmer 1 hour

Step 5: Technique & Execution

Stir in potatoes, carrots (or turnips), browning sauce, and rosemary

Step 6: Technique & Execution

Simmer 1-2 hours