Braised beef in large pieces with gravy is an excellent addition to literally any garnish, the meat is perfect for mashed potatoes, buckwheat, pasta, and you can just eat it with some bread. To make the beef soft, it will have to be stewed for a long time, but the result is worth the wait. Today I propose to make gravy with sour cream, you can also use tomato paste, gravy and meat are also very good with it! Such easy-to-cook recipes always come to the rescue, if there is no time and effort to cook, you only have to cut all the products, put them in a frying pan and send to the oven, and if desired, cook in a slow cooker, if there is such an assistant in your kitchen. But all this does not mean that meat cannot be served at the festive table, it is even possible - guests will definitely like it. So let's get started. Look what else.

- beef - 400 gr.,
- onions - 1 pc.,
- carrots - 1 pc.,
- garlic - 2 cloves,
- sour cream - 2-3 tablespoons,
- salt, pepper - to taste,
  vegetable oil - 3 tbsp.

Recipe with photo step by step:

  Peel the onion, rinse and dry. Also peel the carrots immediately, cut the vegetables into large pieces. Warm the pan with vegetable oil, load onions and carrots there.




  Rinse and dry a piece of beef with kitchen paper napkins. Cut the meat into large pieces, add the meat to the vegetables in a pan.




  Fry meat and vegetables over high heat, do it quickly so that all juices in pieces of meat are sealed. In the process, always stir the meat so that it does not burn.




  Pour hot water into the pan with meat and vegetables, the water should cover the meat completely. Also add sour cream to the sase, if desired, separate it in a small amount of warm water. If you want a thick sauce, sprinkle some wheat flour.






  Stew meat for 60-70 minutes over medium heat. At the end of cooking, add salt, pepper and garlic squeezed in a press to the pan. That's all, take a sample and edit the taste, when serving, garnish with sprigs of fresh parsley. Also pay attention

Stewed beef dishes are good because almost any part of beef carcass is suitable for their preparation. The only exceptions are shanks, flanks and trimmings.

But for stewing it is better to use the meat of the hind leg, shoulder blades, edge.

Stewing allows even old meat to become soft. Of course, if you approach this process correctly.

The subtleties of cooking

• Gravy improves the taste of any meat. The dry beef cooked in the sauce becomes soft and juicy.
• Braised beef with gravy is recommended to serve with a dry side dish: crumbly rice, buckwheat. Unleavened pasta with beef gravy becomes very tasty.
• Including all kinds of spices and spices in the gravy, you can diversify the taste of beef dishes.
• Most often, beef stew with onions, carrots, bell peppers. You can also add eggplant, zucchini, squash.
• Beef stew gravy can be cooked on sour cream, from tomatoes, with the addition of flour or starch.
• Flour makes the gravy thicker, similar to sauce.
• Almost all spices are suitable for stewed beef with gravy: basil, dill, cilantro, parsley, coriander, caraway seeds, zira, suneli hop, red and black pepper, garlic.
• When adding this or that spice, you need to take into account the tastes of all family members, as well as pay attention to whether herbs are combined with each other and with other ingredients.
• If you are stewing beef in sour cream gravy, you need to use a minimum of spices. Sour cream goes well with: pepper, dill, caraway seeds, garlic, onions. Fans of more aromatic spices can add a little saffron or curry.
• Tomato gravy becomes very tasty thanks to marjoram, adjika, suneli hops, coriander. It will get a brighter color if you cook it with the addition of ground paprika.
• Beef is soft and juicy when stewed with tomatoes. The sour taste of tomatoes is easily reduced by adding a little sugar. Experienced housewives always put sugar in tomato sauce, which gives the dish a piquancy.
• The taste of stewed beef also depends on the duration of the heat treatment. Stewing time for beef cut into small pieces is 1–1.5 hours. Large pieces of beef need to be stewed for 2–2.5 hours.
• You must take into account the age of beef carcasses. Old meat is stewed for a long time, and young beef (veal) can be ready in 40 minutes.

Goulash

Ingredients:

• beef - 0.8 kg;
• onions - 2 pcs.;
• tomato paste - 100 g;
• flour - 30 g;
• fat (ghee or vegetable oil) - 50 g;
• black pepper peas - 10 pcs.;
• bay leaf - 2 pcs.;
• sugar - 0.3 tsp;
• salt to taste;
• a bunch of greens (dill, parsley) - a bunch;
• garnish - boiled potatoes.

Cooking method

• Strip beef from films, wash, blot with paper towels. First cut along the fibers, then cut across the fibers into pieces weighing up to 20 g.
• Fry the fillet in hot oil until golden brown.
• Finely chopped and washed onion in cold water. Add to the meat, mix and fry until the onions are ready.
• Sprinkle the meat with onion on top of the flour, mix quickly. Put tomato paste, sugar. Warm up.
• Pour in hot water. Since the broth from the flour will quickly thicken, dilute it with water to the desired density. Close the pan with a lid, reduce heat to a minimum, simmer beef for 35–40 minutes.
• Then add bay leaf, pepper, salt, a bundle of washed greens. Continue stewing for another 1 hour.
• Before serving, remove greens from the gravy. Put boiled potatoes, beef stew on a plate. Pour all the gravy. Sprinkle with chopped herbs.

Beef Stew with Gravy: Pasta

Ingredients:

• beef fillet - 0.6 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• paprika - 1 tsp;
• sugar - 0.3 tsp;
• tomato paste - 1 tbsp. l .;
• sunflower oil - 2 tbsp. l .;
• vinegar - 1 tbsp. l .;
• hops-suneli - 1 tsp;
• garlic - 4 cloves.

Cooking method

• Cut unfrozen beef into large strips.
• Wash the vegetables. Cut the onion into half rings. Remove seeds from pepper, then cut into strips. Grate the carrots on a Korean grater in the form of a long straw. Chop the garlic with a knife.
• Fry the meat in oil until golden brown, but do not overcook it, as it will then become dry and tasteless.
• Add onions and carrots. When they are spacer, put the pepper, mix. Add tomato paste, sugar and paprika. Fry everything together for 1-2 minutes.
• Pour meat with vegetables into hot water. Make a small fire and simmer the beef for about an hour, be sure to cover the pan with a lid. If the gravy boils during this time, add hot water.
• Salt, put the garlic, vinegar and suneli hops. Stew for another half hour.
• Put the pasta in the plate, put the stewed beef on them, pour over the gravy. Sprinkle with parsley or cilantro.

Beef Stew with Gravy: Sweet and Sour

Ingredients:

• beef fillet - 1 kg;
• onions - 1 pc.;
• tomato paste - 2 tbsp. l .;
• syrup from cherry jam - 2 tbsp. l .;
• citric acid - a pinch;
• bay leaf - 3 pcs.;
• salt, pepper - to taste.

Cooking method

• Wash the beef fillet, pat dry with a paper towel, cut across the fibers with thin plates.
• Fry the meat in oil until golden brown. Transfer to the stewpan.
• Peel the onion, chop finely. Spasseruyte on the remaining oil, combine with meat. Put pepper, bay leaf. Pour hot water flush with the meat. Simmer for 1 hour.
• Put the meat on a plate, and strain the gravy through a sieve. Put the meat in the saucepan again, pour the gravy. Add syrup, salt, tomato paste, citric acid. Stew all together for half an hour. If the meat after this turns out to be harsh, prolong the stewing until it is ready.
• Serve stewed beef with fried rice gravy. Sprinkle with chopped parsley.

Beef Stew with Gravy: with Olives

Ingredients:

• beef fillet - 0.6 kg;
• tomatoes - 0.5 kg;
• onion - 1 pc.;
• pitted olives - 100 g;
• pitted olives - 100 g;
• dry wine - 1 tbsp .;
• garlic - 1 clove;
• vegetable oil - 2 tbsp. l .;
• salt, pepper - to taste;
• lemon juice - 1 tbsp. l

Cooking method

• Wash the beef fillet, dry, cut into small pieces.
• Peel the onion, chop finely. Chop the garlic.
• Wash the tomatoes, immerse in boiling water for 1-2 minutes, rinse with ice water. Remove the peel. Grind in a blender or mince.
• In a deep saucepan in hot oil, fry the meat with onions. Pour wine. Add olives, olives, garlic, tomato puree, salt and pepper. Shuffle.
• Close the stewpan with a lid, reduce heat to a minimum, simmer meat for 1.5 hours. Add boiling water if necessary. Pour in lemon juice at the end of the stew.
• Serve beef stew with gravy with mashed potatoes.

Video: amazingly delicious beef stewed in tomato sauce

Mistress note

Braised beef with gravy is a very simple recipe that requires a minimum of food. The cooking process is not laborious, but long. Such a meat dish goes well with any side dish, be it pasta, mashed potatoes, buckwheat or rice porridge.

Braised beef is not as fat as pork, and besides, the meat is tender, juicy and soft. It is also suitable for a festive table. There are recipes for cooking stewed beef with gravy in a slow cooker and in a pan. Which way to choose from them depends on the individual preferences of the hostess.

There are several ways to cook beef stew in a pan. Recipes differ both in the method of preparation and in composition. There are several secrets that will make the dish more tender and juicier.

The classic recipe includes the following ingredients:

• beef - 1500 g;
• large onions - 3 pcs.;
• large carrots - 1 pc.;
• water - 300 ml;
• salt - 1, 5 tsp;
• black pepper (ground) - o, 5 tsp;
• sweet paprika (ground) - 1 tsp;
• olive oil - 50-70 ml.

How to cook beef stew with gravy? First you need to rinse the meat under cold water, peel off the tendons, films, excess fat and cut into 3 × 3 cm cubes. After that, peel 3 onions and carrots. Cut onion into rings and divide them into 4 parts, and grind carrots on a grater.

Next, pour the sunflower oil into the pan and heat it. After that, fry the onions until translucent, during which add carrots and simmer for 5 minutes over low heat. Then put pieces of beef in the chopped vegetables and leave to simmer over high heat for 5 minutes so that all the moisture evaporates.

This is the first secret of cooking. In this case, the meat will not be so tough. At the same time, it is recommended to stir the meat constantly. After this time, pour boiling water so that it covers all the meat. Boiling water makes the meat soft - this is the second secret. Then cover and simmer for a minimum of 40 minutes. At this point, add salt, pepper and paprika. Seasoning in the middle of cooking is the third secret. Then the beef is juicy, tasty and soft.

This recipe is designed for 10 servings, so it’s perfect for a festive table. And those who follow the figure will be interested to know the approximate number of calories.

In 100 g of stewed beef, about 185 kcal, proteins - 12, 91; carbohydrates - 1, 38; fats - 14, 12.

Tomato Juice Recipe

The recipe assumes the presence of such products:

• beef - 500 g;
• carrots - 1 pc.;
• soy sauce - 2 tbsp. l .;
• tomato juice - 300 ml;
• cream or sour cream - 2 tbsp. l .;
• pepper (sweet) -1 pc.;
• onion - 1 pc.

As in the previous recipe, rinse the meat under cold water. peel it and vegetables. The method of preparing such a recipe is different in slicing: you need to cut the beef into thin strips, then extinguish them in oil until the liquid evaporates completely.

Then add onion and soy sauce to the meat, stew again and add the carrots. After that, the meat is poured with tomato juice. You can add water if it is not completely covered. While stewing meat, put finely chopped sweet bell pepper. After a few minutes, add cream or sour cream, stir and leave to cook for another couple of minutes.

Beef with bacon

Another unusual way to cook beef stew is to recipe bacon.

• beef - 600 g;
• onion - 3 pcs.;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• rye bread - 2 slices;
• bacon - 150 g;
• ghee - 50 g;
• flour - 100 g;
• sour cream - 100 g;
• celery root;
• bay leaf;
• salt;
• pepper;
• greenery.

Wash and clean beef before frying. The process is similar to the previous recipes. Salt and roll the meat in flour. Then fry in ghee. After that, chop all the vegetables and add bread and spices to them. Thinly cut the bacon to the bottom of the pan, with the next layer of fried beef, then vegetables, meat and vegetables again.

As in other recipes, fill the entire contents with hot meat broth and put in the oven for 2 hours. Add sour cream half an hour before cooked.

Beef Stew with Mushrooms

Such a recipe will be liked by lovers of dishes with mushrooms. To prepare, you will need:

• beef - 500 g;
• mushrooms - 500 g;
• onion - 1-2;
• fat - 2 tbsp. l .;
• sour cream - 1 glass;
• dill;
• salt;
• pepper.

To do this, peel and chop the mushrooms and beef. Fry the last with onions in oil. Fry the mushrooms on fat in a separate bowl, then add to the meat. After that, pour all the ingredients with sour cream and put in the pots for stewing in the oven for 2 hours.

Recipe for multicooker

The slow cooker has become an indispensable assistant for any housewife in the kitchen. Next, we will describe how to cook beef stew with gravy in multvarka.

Composition:

• beef - 1500 g;
• potatoes - 6 pcs.;
• tomato - 2 pcs.;
• carrots - 2 pcs.;
• celery - 6 sticks;
• onion - 1 pc.;
• butter - 50 g;
• vegetable oil - 1 tbsp. l .;
• beef broth - 1 cube;
• flour - 4 tbsp. l .;
• garlic - 2 cloves;
• parsley;
• red wine - 1 glass;
• dried thyme - 1/8 tsp;
• water - 3 glasses;
• ground black pepper - 1 tsp;
• salt - 2 tsp.

Rinse beef well before cooking and cut into medium slices. Then season them and roll in flour, fry in the “baking” mode until golden brown in a pan in butter, melted in vegetable oil. After that, season with parsley and spices and add wine.

After 5 minutes, chop the tomatoes, pour water, broth and set to "stewing". The duration of this stage is 1 hour. Then add vegetables and cook until the potatoes soften.

As you can see, there are a lot of recipes for cooking beef with gravy in a slow cooker and in a pan. Each method is distinguished by its ingredients, cooking method and taste.

Therefore, every housewife will always have in stock original options on how to cook such a meat dish.

• Time for preparing: 30
• Servings Per Container: 3
• Complexity: light

Cooking

1. Take a piece of beef meat and wash in cold water.
     We clean it from the hymen, excess fat and veins, cut into equal parts, as shown in the photo.
2. Peel carrots and three onions.
3. Cut the onions into rings, and three carrots on a grater, then fry in a pan until golden brown.
4. Add to the vegetable mixture in a pan pieces of beef, salt, pepper to taste and continue to fry all this for three to five minutes, as shown in the photo.
5. Add boiled water to a skillet and cover with a lid on top, then set the fire to minimum and simmer everything for about an hour.
6. The dish is ready, it can be sprinkled with fresh herbs and served with boiled rice, buckwheat, pasta, mashed potatoes or another side dish, as shown in the photo.

Beef stewed with gravy, in a pressure cooker, oven or cooked in a skillet, goes well with any side dish. It is unlikely that vegetarians will be delighted with such a dish, but other connoisseurs of gastronomic delights will be quite satisfied. A simple recipe with sensible comments will allow you to cook the dish quickly and provide it with excellent taste, aroma and nutritional value.

In this article, we will examine why it is so universal and, at the same time, such a piquant dish like beef stew with gravy.

Some meat-eaters do not attribute beef to their favorite foods, since they consider it not soft and juicy in comparison with other types of meat. But properly cooked beef meat is not only quite tender and tasty, but also preserves the whole complex of its beneficial substances.

What can be cooked from beef meat?

To prepare any dish of this kind, products can be found in the nearest market or in a supermarket. Cattle meat itself is dietary and lean, in contrast to pork. Many dishes are prepared from it, some of which are presented in the table

A good recipe is already half the success in the kitchen

For those who have managed to evaluate the low-calorie content of this product and its positive effect on the preservation of the figure, it will be useful to learn how to cook it or learn some new recipes. In general, the development of new approaches to cooking the same treats helps to diversify the gastronomic everyday life of every gourmet.

It doesn’t matter if you choose a recipe for beef stew with tomato sauce or sour cream if you decide to please your loved ones or friends. It also does not matter much whether the stew will be cooked in the oven or slow cooker, since this dish is tasty in itself. The options for its preparation mostly depend on the individual preferences of the taster or on the basic convenience and speed of preparation.

When choosing a recipe for how to cook beef stew with gravy with minimal time, you should pay attention to this method:

Better to see once than read a hundred times

Sometimes a good culinary show can inspire new culinary feats, in addition, it is often more convenient to repeat something already cooked by someone than to start it from scratch by experimenting with recipes from cookbooks. Braised beef with gravy is prepared quite simply and is affordable in terms of price, unlike other diet foods. And now, for those who want to see firsthand the simplicity of working with beef in the kitchen, it is recommended to watch the video here.

Braised Beef with Gravy  or the traditional name Burgundy beef in the Paul Bockus culinary recipe book. This is a traditional French dish made from fresh beef, vegetables and herbs (Garni bouquet). In European cuisine, the “picked Garni bouquet” refers to the collected spicy greens in the form of a bouquet. In the choice of meat for stewing, the cervical and scapular parts are best suited. Beef will be tender and juicy. It’s best to buy already chilled beef.

Braised Beef with Gravy  familiar to everyone since childhood and from the school cafeteria. In our recipe, we will help you to cook beef stew in Burgundy so that it simply melts in your mouth and you can appreciate this wonderful dish beef stew with delicious Burgundy gravy.
Ingredients:
  1.5kg chilled beef,
  1 red table wine,
  225g regular bacon
  60g butter,
  1 onion,
  Sea salt,
  Ground black pepper,
  450g mini carrots,
  2 tablespoons of flour
  1 tablespoon of tomato paste,
  2 cloves of garlic,
for a bouquet of Garni:
  2 stalks of celery,
  1 sprig of thyme
  2 sprigs of parsley,
  1 bay leaf.

Braised beef with gravy recipe with photo

1. Slice the beef into small portions about 3-4 cm. Salt the meat and pepper, mix everything.

2. Cut finely bacon, strips of 0.5 cm, larger onions in half rings.

3. Fry the bacon in oil along with onions over high heat until golden brown.

4. Put the sliced \u200b\u200bbeef and fry from different sides. Add a bouquet of Garni, close the lid and simmer for 20 minutes on the smallest fire.

6. We remove the meat and vegetables in a separate bowl and leave only the gravy in the pan.

7. Add the flour and tomato paste to the remaining mixture. Stir well.

8.Do salt and add a couple of cloves of garlic.

9. From the plate we transfer the beef and vegetables back, after which the dish is mixed.

10. Add wine and mix. Add a bouquet of Garni and close the lid. Reduce the heat to a minimum and simmer for 2 hours or until the meat is soft.

11. If the beef has become tender and soft, remove it from the heat, and also Garni’s bouquet, we will no longer need it.

12. Voila! Braised beef with delicious gravy is ready. Delicate soft meat with incredibly delicious gravy. This goulash just lick your fingers to eat with mashed potatoes.

Enjoy your meal!

The dish itself came to us from the Burgundy region which is located in the east of France.
  From there, red Burgundy wine came to us. Which is widely used in cooking. Red wines go very well with beef and add a nice touch to the dish.

Garni's bouquet is a bunch of seasonings that the French use to make hot dishes. Usually added during the cooking process and at the end the whole bouquet is removed. We have these seasonings easily accessible, and therefore you can add parsley and other greens in the form of chopped herbs during the preparation process, for convenience.
  To serve, cook mashed potatoes and serve beef stew with gravy with fresh chopped herbs.

Burgundy beef in cooking is very similar to Hungarian goulash, one of the differences is that they do not add potatoes when stewed.
  In the Soviet Union, goulash was prepared with the addition of meat on the bone, with preliminary roasting and further stewing. The main ingredient is the sauce.

Calorie Stewed Beef  per 100g. - 232 kcal
  Protein-16.8g
  Fats-18.3g
  Carbohydrate-0g