Classic Old Fashioned Beef Stew Recipe
Ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless beef chuck or bottom round, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large yellow onions, coarsely chopped
6 ounces small whole mushrooms
1 pound all-purpose potatoes peeled and cut into 3/4 inch cubes
8 medium-size carrots, peeled and sliced 1/2 inch thick
2 1/4 cups Basic Beef Stock or canned beef broth
1 cup dry red wine
1 whole bay leaf
1/2 teaspoon dried thyme, crumbled
3 medium-size parsnips, peeled and quartered
1 pint fresh or 1 package (10 ounces) frozen Brussels sprouts, unthawed
1/4 cup minced parsley
Directions
Mix the flour, salt, and pepper in a small paper bag.
Add the beef, half at a time, and shake until the beef is well coated.
Heat the oil in a 5-quart Dutch oven over moderately high heat for 1 minute.
Add half the beef and brown on all sides, turning frequently, for 5 to 8 minutes.
Transfer to a plate and repeat for the remaining beef.
Add the onions to the Dutch oven and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the mushrooms and saute, stirring occasionally, for 2 minutes or until lightly golden.
Return the beef to the Dutch oven and add the potatoes, carrots, stock, wine, bay leaf, and thyme.
Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.
Add the parsnips, cover, and cook for 15 minutes.
Add the Brussels sprouts, cover, and cook 15 minutes more or until the vegetables are tender.
Remove the bay leaf and stir in the parsley
Add the beef, half at a time, and shake until the beef is well coated.
Heat the oil in a 5-quart Dutch oven over moderately high heat for 1 minute.
Add half the beef and brown on all sides, turning frequently, for 5 to 8 minutes.
Transfer to a plate and repeat for the remaining beef.
Add the onions to the Dutch oven and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the mushrooms and saute, stirring occasionally, for 2 minutes or until lightly golden.
Return the beef to the Dutch oven and add the potatoes, carrots, stock, wine, bay leaf, and thyme.
Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.
Add the parsnips, cover, and cook for 15 minutes.
Add the Brussels sprouts, cover, and cook 15 minutes more or until the vegetables are tender.
Remove the bay leaf and stir in the parsley
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
