Steamed Beef

This hearty American-style beef dish transforms simple ingredients into a comforting meal perfect for cold evenings. Tender chunks of beef are browned for depth of flavor, then slowly simmered with beef stock, wine, and savory aromatics until melt-in-your-mouth tender. The result is a rich, savory sauce that coats every bite, enhanced by fresh parsley and earthy mushrooms. Ideal for weeknight dinners when you crave something substantial yet straightforward, this recipe delivers robust flavor without complicated techniques. Serve it alongside creamy mashed potatoes and steamed green beans for a complete, satisfying family feast that feels like a warm hug on a plate.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 543.8

Description

This hearty American-style beef dish transforms simple ingredients into a comforting meal perfect for cold evenings. Tender chunks of beef are browned for depth of flavor, then slowly simmered with beef stock, wine, and savory aromatics until melt-in-your-mouth tender. The result is a rich, savory sauce that coats every bite, enhanced by fresh parsley and earthy mushrooms. Ideal for weeknight dinners when you crave something substantial yet straightforward, this recipe delivers robust flavor without complicated techniques. Serve it alongside creamy mashed potatoes and steamed green beans for a complete, satisfying family feast that feels like a warm hug on a plate.

Ingredients

2 Large beef stock cubes
4 Minutes or until golden.
1 Minute or until thick. Stir in tomato paste,

Directions

1
Heat half the oil in a large heavy-based saucepan over moderate heat.
2
Cook the beef in batches for 2 minutes or until browned, then remove from pan.
3
Add the remaining oil to the pan; cook and stir the eschalot, bacon, and mushrooms until softened.
4
Add flour to the pan; cook and stir for 1 minute or until thick.
5
Gradually pour in the boiling water and wine, stirring to combine.
6
Stir in the crumbled stock cubes until dissolved.
7
Return the browned beef to the pan and bring the mixture to a boil.
8
Reduce heat, cover, and simmer for 1 hour 45 minutes or until the meat is very tender.
9
Season to taste and stir through the chopped parsley.
10
Serve the beef with mashed potato and steamed green beans, sprinkled with extra parsley.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 543.8kcal

% Daily Value *
Total Fat 29.4g46%
Saturated Fat 5.4g27%
Cholesterol 19.5mg7%
Sodium 184.2mg8%
Total Carbohydrate 55.5g19%
Dietary Fiber 4.0g16%
Sugars 3.2g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cook the recipe up to the end of the simmering step. Place in an airtight container, label, date, and freeze for up to 3 months.

Thawing: Place the frozen bourguignon in the refrigerator to thaw overnight before reheating gently on the stove.

Serving Suggestion: This dish pairs excellently with creamy mashed potatoes and steamed green beans for a balanced meal.

Keywords: beef, stew, slow-cooked, savory, american, comfort-food, beef-stock, parsley, mushrooms, wine, dinner, family-meal, tender, hearty, weeknight, homemade, braised, main-course, warming, easy

Read it online: https://www.chefs-mate.com/recipe/steamed-beef-2/