Ingredients: |
Ingredients: 2 lbs. stewing beef, but into 1" chunks
2 tbsp. oil
1 large onion, chopped in medium dice
1/2 c. red wine or beer
2-3 cloves garlic, minced
3 or 4 large carrots
3 or 4 ribs celery
10 large mushrooms, quartered
4 medium potatoes, cut in 1" chunks.
2 tbsp. Worcestershire sauce
4 c. beef stock
Salt and pepper to taste
Herbs to taste, such as oregano, thyme, marjoram
1/2 c. Water
2 tbsp. flour
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Directions: |
Directions:Add oil to large pot or Dutch oven. Dry beef chunks with paper towel - this helps them brown beautifully. Over medium high heat, brown beef a batch at a time, in a single layer,not touching, turning to brown all over, about 5 minutes per batch. Remove each batch to a separate bowl as browned. Don't rush this part, as it yields lovely brown beef and a flavourful gravy.
Cut 2 carrots and 2 celery ribs into thin strips, about 2 inches long. (These are the julienned vegetables). After meat is all browned, add onions, garlic and julienned vegetables to the pot in which you browned the meat. Cook until soft, about 10 minutes. Leaving vegetables in pot, deglaze pot with the wine or beer. Add stock, Worcestershire sauce, herbs and browned beef, and enough water to cover, and bring to boil.
Cover and put in 325º oven for 30 minutes. Cut remaining carrots and celery into 1" chunks and add to pot. Cook for 1/2 hour more and add potatoes and mushrooms. Return to oven for 1 hour.
Remove from oven and, on stovetop, over medium high heat, adjust seasonings and thicken with a mixture of 1/2 c. Water shaken with 2 tbsp. flour until no lumps remain. |
This recipe for Beef Stew is from