Beef stew

0 likes 0 comments Recipe by Bobby Keillor

Ingredients for 1 large pot of stew

2 lb lean stewing beef, trim off fat and cut into 1" cubes
2 TBSP all-purpose flour
2 tsp oil
2 large yellow onions, thinly sliced (about 3 cups)
2 Cups sliced mushrooms
2 cloves minced garlic
1 can (156ml) tomato paste
2 Cups beef broth
1/4 - 1/2 Cup red wine
2 - 3 TBSP "W" sauce
4 Cups sliced carrots
2 medium sized russet potatoes, peeled and sliced (about 2 cups)
1 Cup green beans, cut into 1" pieces
1 TBSP cornstarch
1 TBSP cold water
1/4 Cup chopped fresh parsley for garnish, optional

120 min · Easy

Directions

1. Coat beef with flour, shaking off excess. In a large non-stiick pot, or dutch oven, heat oil over medium-high heat. Add beef and saute until browned, approx 6 minutes. Remove the beef to a dish and set aside.

2. Add onions and mushrooms to the pot and saute until mushrooms are cooked and liquid is almost all evaporated. Add garlic; saute, stirring for one minute. Pour off any fat.

3. Return beef to the pot; stir in the tomato paste, beef broth, red wine and W sauce. Add enough water to just cover the beef and bring to a boil. Reduce heat to low, simmer until beef is tender, about an hour. Shim off any foam.

4. Add carrots, potatoes and green beans. Cover partially; simmer for 20 - 30 minutes until veggies are cooked through.

5. In a small bowl, mix cornstarch and cold water; stir into the stew. Increase heat and boil uncovered for one or two minutes until stew has thickened to your desired consistency.

6. Sprinkle with parsley and serve.

main courses September 19, 2020 22:36