Beef Stew

Beef Stew
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • 2 lb. or so of stew beef
  • A sprinkle or two of salt and pepper
  • A splash of vegetable oil
  • A few carrots, peeled and roughly chopped
  • A few stalks of celery, roughly chopped
  • A few potatoes, peeled and roughly chopped
  • A few parsnips, peeled and roughly chopped
  • A few onions, peeled and roughly chopped
  • A turnip, peeled and roughly chopped
  • A jar of pickled baby white onions
  • One small can of tomato paste
  • Half a bottle or so of hearty red wine
  • Two or three cups of homemade or canned beef stock
  • A few bay leaves
  • A few sprigs of fresh rosemary
  • Another sprinkle or two of salt and pepper
  • A few handfuls of frozen peas
Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel then cut it into large cubes and season it. Add a splash of oil to the pot — covering the bottom in a thin layer — then toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned. As it browns remove it from the pan, adding more oil and meat as needed. Once the meat is done discard the remaining oil — but keep all the browned bits in the pan. They’ll add lots of flavour!
Add half of the vegetables — reserving the other half — and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.
Meanwhile, make a batch of your favourite dumpling recipe. When the stew is tender season it then stir in the peas. Drop dumplings into stew. Cook until the dumplings are done and the stew is heated through, about thirty minutes.

Beef Stew

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This recipe was uploaded by Despina33

 
 
I love the way stewing transforms inexpensive, tough cuts of beef into tasty, tender stew.

Method


Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel then cut it into large cubes and season it. Add a splash of oil to the pot — covering the bottom in a thin layer — then toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned. As it browns remove it from the pan, adding more oil and meat as needed. Once the meat is done discard the remaining oil — but keep all the browned bits in the pan. They’ll add lots of flavour!
Add half of the vegetables — reserving the other half — and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.
Meanwhile, make a batch of your favourite dumpling recipe. When the stew is tender season it then stir in the peas. Drop dumplings into stew. Cook until the dumplings are done and the stew is heated through, about thirty minutes.
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