Beef Stew with Vinegar and Soy Sauce (2024)

FAQs

Why put vinegar in beef stew? ›

But our recipe for beef stew's real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish.

Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. The hit of umami really brings the flavor of this stew over the top. You may not use anchovies regularly, but this stew will convince you otherwise.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender.

Mushy veggies will ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn should be added about ten minutes before turning the burner off.

Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.

If you're making a spicy stew, add a spoon of smooth peanut butter to the stew– it thickens slightly and add a wicked depth of flavour. If you need to thicken the sauce later on in the recipe mix a spoon of flour with a little stock to make a paste and stir a little at a time into the stew.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

How to make a stew taste richer? ›

High heat will cause the meat to tighten and toughen, while low heat allows the meat to become fall-apart tender. Simply cover the pot and keep the heat as low as it goes. What to Serve With Beef Stew: The best accompaniments to beef stew can soak up the sauce. A crusty baguette works well, as does rice.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

If your dinner, especially a soup or stew, has too much acid you can simply add a little bicarbonate soda.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Add vinegar to soups and stews

Vinegar can add depth of flavour to soups, sauces, and stews. Especially great for tomato-based recipes, you can add a couple of tablespoons of vinegar towards the end of the cooking process to amplify the flavours of your other ingredients.