bees knees recipe
The Best bees knees recipe
Classic Bees Knees (Beef Stew)
A hearty and comforting beef stew with tender beef, savory vegetables, and rich gravy, perfect for cold days. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef stew meat (chuck or round)
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 2 potatoes, cubed
- 2 parsnips, sliced
- 1 cup mushrooms, sliced
- 1 cup green beans, trimmed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). In a Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, then set aside. -
2
In the same pot, sauté onion, garlic, carrots, and celery until softened (~5 mins). Stir in tomato paste and cook for 1 minute. -
3
Add beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Return beef to the pot. -
4
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. Add potatoes, parsnips, mushrooms, and green beans. Simmer for another 30 minutes until beef is tender and vegetables are cooked. -
5
Remove bay leaf. Adjust seasoning if needed. Serve hot with crusty bread.
🔧Equipment
- Large Dutch oven or heavy pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Oven-safe serving dish
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of heavy cream at the end of cooking.
- Substitute mushrooms with zucchini or bell peppers for a lighter option.
- Let the stew rest for 10 minutes before serving to allow flavors to meld.
Storage: Stores well in the fridge for up to 5 days or freeze for up to 3 months.
Watch Video Of How Classic Bees Knees (Beef Stew) Works
❓ Frequently Asked Questions About Bees Knees (Beef Stew)
What is the origin or history of the “Bees Knees” recipe?
The “Bees Knees” recipe is a classic British dish, believed to have originated in the early 20th century. The name likely comes from the phrase “bees knees,” which was a colloquial term for someone’s ankles or knees, suggesting the dish was meant to be a treat for the knees (or ankles) after a long day of walking. The exact origins are somewhat debated, but it’s often associated with the working-class communities in England, particularly in the north. The dish became popular as a hearty, comforting meal, often served in pubs and home kitchens.
What are the main ingredients typically used in the “Bees Knees” recipe?
The traditional “Bees Knees” recipe usually includes the following key ingredients:
– Beef (traditionally a beef shank or a leg of lamb, though some versions use pork or chicken)
– Onions (sautéed until soft)
– Tomato paste (for a rich, savory base)
– Stock or gravy (homemade or store-bought)
– Potatoes (often diced and boiled or roasted)
– Mushrooms (sometimes included for extra depth)
– Spices (such as thyme, bay leaf, black pepper, and sometimes a touch of Worcestershire sauce)
– Butter or oil (for cooking)
– A splash of red wine (optional but traditional in some versions)
How does the “Bees Knees” differ from other traditional British stews like beef stew or shepherd’s pie?
While “Bees Knees” shares similarities with other British stews, it has a few distinct characteristics:
– Focus on beef shank or leg of lamb: Unlike beef stew, which often uses tender cuts like chuck or brisket, “Bees Knees” relies on tougher cuts that develop rich, gelatinous flavors when slow-cooked.
– Simpler gravy base: It typically has a thicker, more concentrated gravy compared to lighter broths in stews, often enhanced with tomato paste for a deeper, slightly sweet-savory taste.
– Less reliance on vegetables: While potatoes are always included, it’s not as heavy on carrots, peas, or other common stew vegetables as in dishes like beef and ale pie.
– Cultural context: As a working-class dish, it’s often served in a rustic, hearty way—sometimes with crusty bread or mashed potatoes on the side rather than a full pie topping.
Can you provide a simple step-by-step guide to making the classic “Bees Knees” at home?
Absolutely! Here’s a straightforward method for a traditional Beef Bees Knees:
1. Prep the meat: Trim excess fat from a beef shank or leg of lamb, then season generously with salt, pepper, and a pinch of thyme.
2. Sear the meat: Heat oil in a heavy pot (like a Dutch oven) over medium-high heat. Sear the meat on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3. Sauté onions: In the same pot, melt butter and cook diced onions until soft and golden (about 5 minutes). Add a splash of red wine (if using) and let it reduce slightly.
4. Build the base: Stir in 2–3 tbsp tomato paste, then add 1 cup of beef stock or water. Deglaze the pot to scrape up browned bits, then return the meat to the pot.
5. Simmer low and slow: Add a bay leaf, a few sprigs of thyme, and enough stock to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours (or until the meat is fork-tender).
6. Add potatoes: About 30 minutes before finishing, add diced potatoes (about 1.5 cups) to the pot. They’ll cook through with the meat.
7. Finish and serve: Remove the meat from the pot, discarding the bones and broth if desired. Return the meat to the pot, stir in a splash of gravy or extra stock if needed, and heat through. Serve with crusty bread or mashed potatoes.
Are there any variations or modern twists on the classic “Bees Knees” recipe?
Yes! While the traditional version is hearty and simple, modern adaptations have added creative twists:
– Vegetarian/vegan version: Replace beef with mushrooms, lentils, or jackfruit, and use vegetable broth with added umami (like miso paste or nutritional yeast).
– Spiced or smoky flavors: Some chefs add smoked paprika, chipotle peppers, or a dash of hot sauce for a smoky depth.
– Grain-based “Bees Knees”: Incorporate farro, quinoa, or barley into the dish for a lighter yet still comforting texture.
– International fusion: In some places, it’s adapted with ingredients like pineapple (a nod to Jamaican or Caribbean influences) or coconut milk for a tropical twist.
– Slow-cooker or Instant Pot versions: These make it easier to achieve tender meat with minimal hands-on time.
– Gluten-free or dairy-free: Using gluten-free gravy or dairy-free butter can cater to dietary restrictions without sacrificing flavor.
The dish’s flexibility means it can be both a nostalgic comfort food and a modernized, inventive dish—depending on who’s making it!
