Western-Style Cooking at Home
Let`s Cook Together-- Oven Beef Stew

Class Structure

• Introduction (5–10 mins)
  – We’ll review the list of ingredients and utensils, discuss cooking styles, and learn how to adjust the recipe for larger servings by doubling it.
• Preparation & Demonstration (30–40 mins)
  – I will demonstrate and guide everyone through the preparation process step by step.
• Cooking Stage (5–10 mins)
  – We’ll prepare for cooking using your preferred method: Dutch oven, casserole dish on the stove, or slow cooker. The recipe can be adapted to fit your kitchen environment.
• Q&A (5–10 mins)
  – Questions are welcome throughout and at the end of each section.
• About My Cafetalk Classes (5 mins)
  – A brief introduction to my other classes and what I offer.

Utensils & Ingredients

Utensils Needed:

⚫︎ Dutch oven or heavy casserole pot with lid

⚫︎ Oven (preheated to 150 °C / 300 °F)

⚫︎ Cutting board

⚫︎ Sharp knife

⚫︎ Wooden spoon (or spatula)

⚫︎ Measuring cups & spoons

⚫︎ Bowl or plate (to set browned beef aside)

Ingredients:

1–1¼ lb (≈ 450–550 g) beef stew meat (chuck or short ribs), cut into 2–3 cm cubes

Salt & pepper

1 tbsp vegetable oil or unsalted butter

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp tomato paste (or 1–2 tsp ketchup / a spoonful of canned tomatoes, cooked down)

½ tsp dried thyme (or fresh thyme if available)

1 tbsp flour (optional, thickening)

60 ml (¼ cup) dry red wine (optional)

350 ml (1½ cups) beef broth (or water + 1 consommé cube)

1 bay leaf

1 Yukon Gold potato (≈ 200 g), peeled and cut into 2 cm cubes

2 carrots, peeled and cut into 2 cm pieces

¼ cup frozen peas (optional, for freshness & color)

Fresh parsley, chopped, for garnish