Need a quick way to warm up on a cold wintery night? This Best Beef Stew recipe is all you need for instant comfort. It’s made with Member’s Mark™ Beef Base, so it really packs in the beef flavor (and it’s convenient to use, too)!
So what exactly is beef base? Base-ically (see what we did there?) it’s a concentrated paste or powder made from beef stock, often used as a flavor enhancer in cooking. It offers several benefits:
1. Rich, Robust Flavor
- Adds deep, savory beef flavor to soups, stews, sauces, and gravies.
- Enhances the taste of dishes without needing to simmer beef bones or meat for hours.
2. Convenience
- Quick and easy to use—just dissolve in water for instant beef broth.
- Eliminates the need for making homemade stock, saving time in the kitchen.
3. Versatility
- Works in a variety of dishes: soups, casseroles, risottos, marinades, and stir-fries.
- Can enhance vegetarian dishes with a meaty umami flavor (if suitable for the diet).
4. Long Shelf Life
- Typically has a longer shelf life than fresh or homemade stock.
- Can be stored in the pantry (if powdered) or refrigerator (if paste) for extended periods.
5. Customization
- Allows control over the intensity of flavor—you can adjust the amount to taste.
- Easily combines with other seasonings or spices for unique flavor profiles.
6. Cost-Effective
- More economical than buying canned or boxed beef broth, especially for large quantities.
Now that we’ve sold you on why beef base > beef broth, here’s some tips to remember:
- Taste as You Go: Beef base is very concentrated and salty, so start with a small amount and adjust.
- Storage: Keep refrigerated after opening. It typically lasts for months due to its concentration.
If you’re making a soup or stew with chicken, Member’s Mark™ Chicken Base is perfect for you! The same rules apply – a little goes a long way!
Best Beef Stew
Need a quick way to warm up on a cold wintery night? This Best Beef Stew recipe is all you need for instant comfort. It's made with Member's Mark™ Beef Base, so it really packs in the beef flavor (and it's convenient to use, too)!
Ingredients
- 3 tbsp All-purpose flour
- ½ tsp Member’s Mark™ Fine Garlic Powder
- ½ tsp Member’s Mark™ Sea Salt
- ½ tsp Member’s Mark™ Fine Ground
Black Pepper
- 2 lbs Stewing beef, trimmed and cubed
- 3 tbsp Member’s Mark™ 100% Pure Olive Oil
- 1 Onion, chopped
- 6 cups + 2 tbsp Water, divdied
- 2 tbsp Member’s Mark™ Beef Base
- ½ cup Red wine
- 1 lb Potatoes, peeled and cubed
- 4 Carrots, cut into 1-inch pieces
- 4 Celery stalks, cut into 1-inch pieces
- 3 tbsp Tomato paste
- 1 tsp Member’s Mark™ Rosemary Leaves
- 2 tbsp Corn starch, or as needed
Instructions
- In a large bowl, combine flour, Member’s Mark™ Fine Garlic Powder, Member’s Mark™ Sea Salt, and Member’s Mark™ Fine Ground Black Pepper. Toss beef in flourmixture.
- In a large Dutch oven or pot, heat Member’s Mark™ 100% Pure Olive Oil over medium-high heat. Cook the beef and onions until browned.
- Add 6 cups water, Member’s Mark™ Beef Base, and red wine while scraping up any brown bits in the pan.
- Stir in all remaining ingredients except cornstarch and 2 tbsp water. Reduce heat to medium low, cover, and simmer for 1 hour or until beef is tender (up to 90 minutes).
- In a small bowl, mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency.
