Bottom Round Beef Stew Recipe

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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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Servings:

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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Bottom Round Beef Stew Recipe Reviews

bottom round beef stew

Average of 4.33 out of 5 stars

Ratings (3)

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Reviews (3)

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Reviewed By Deercook

"Made this last night because the weather got cold and it was delicious! I'm making more tonight to share. I used venison cube steak cut in bite size pieces. I followed recipe but added celery, Worcestershire, puréed tomatoes, and balsamic vinegar. The herbs I used were fresh thyme , fresh rosemary, bay leaf, dry marjoram, dry parsley, beef bouillon, and Marsala wine. It's a keeper and it's even better the second day."

Reviewed By BuengustoNY

"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."

Reviewed By RTMember18280

"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!"