easy beef stew
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For me, one of the most satisfying of comfort foods is a slow cooked beef stew. But since my schedule does not always allow time for the slow cook stew, I also use this (relatively) quick and easy recipe.
Servings:
8 dinner / 12 lunch
Preparation Time:
1 hour, 30 minutes
Tools
- 8 qt. soup pot w/ lid
- 3 medium bowls
- cutting board & knife
- long tongs
- slotted spoon
- large bowl
Ingredients
- 1/4 c. flour
- 1 T. kosher salt
- 2 t. fresh ground black pepper
- 1 t. ea. mustard, paprika, brown sugar
- 1/2 t. ground cumin
- 1/4 t. ground cayenne chile
- 3 carrots, 1/4" slice
- 2 potatoes, 1/4" slice
- 1 sweet potato, 1/4" slice
- 2 onions, 1/2" slice
- 2 ribs celery, 1/2" slice
- 3 cloves garlic, thinly sliced
- 2 lb. trimmed beef, 1/2" to 3/4" cube
- 2 T. oil
- 2 c. beef stock
- 2 t. kosher salt
- 1 t. fresh ground black pepper
- 2 bay leaves
- 2 c. beef stock
- 2 t. Worcestershire sauce
- 1/4 c. wine
- 1 T ea. fresh mint & parsley, chopped
- 1 t. lemon juice
- salt & pepper to taste
Cooking Instructions
- Place soup pot over low heat.
- Combine the flour, salt, pepper, mustard, paprika, brown sugar, cumin, and cayanne pepper in a bowl and set aside.
- Slice the carrots, potatoes, and sweet potato. Set them aside in another bowl.
- Slice the onions, celery, and garlic. Set them aside in another bowl.
- Slice the meat into cubes trimming off all silver skin, gristle, and excess fat.
- Leave the meat on the cutting board. Pour the flour and spice mixture over the meat. Use your hands to turn and coat all of the meat.
- Add the oil to the pot and turn the heat up to medium-low. Let the oil heat for a couple of minutes.
- Brown the meat in batches. Do not let the pieces of meat touch in the pot. Remove the browned meat the spice bowl.
- Add beef stock, bay leaves, carrots, potatoes, sweet potatoes, salt, and pepper. Turn the heat to medium-high, cover, and cook for 5 minutes.
- Add the onions, celery, garlic, beef stock, Worcestershire sauce, and wine. Turn the heat to high. Boil uncovered for 5 minutes.
- Reduce heat to low. Cover and simmer for 30 minutes.
- Remove everything but the sauce to the large bowl. Toss gently with fresh herbs.
- Turn heat up to medium. Stir well, scraping up anything stuck to the bottom of the pot. Cook sauce for 15 minutes to thicken.
- Stir in lemon juice. Check sauce for seasoning, add salt & pepper if needed. Pour sauce into large bowl with other ingredients for serving or storage.
Source:
Grandma
Notes
Serve with some crusty whole wheat sourdough bread and a green salad.
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portlandpiper – Sun, 2007 – 04 – 08 15:03