Directions: |
Directions:Chop large onion. Cut beef cubes into smaller pieces, if desired. Heat bacon fat in large pot. Add beef, partially brown it, then add onion, and celery too, if you prefer it more cooked than crunchy. Continue browning.
When beef mixture is browned sufficiently, add water to cover, bay leaves and bouillon. Bring to boil, then lower the temperature and simmer for 2 hours, stirring occasionally. Add water when necessary. Don't cover beef too much, but keep enough water in the pot so the meat doesn't have a tendency to fry on the bottom of the pot.
Partially peel potatoes, peel carrots. Chop potatoes, carrots and celery (if you prefer to add it now) as desired. After about 2 hours, when meat is starting to become tender, add vegetables and salt. Cook for one more hour, or until meat and veggies are tender.
During the last 15 minutes of cooking, add wine to taste - 1/2 to 1 cup. I use red or white, whichever wine I have on hand, but red is the best choice. Now add tarragon, rosemary, and/or other herbs that you like.
Put flour in a bowl or measuring cup. Add milk in stages, stirring and pressing flour to mix, until flour lumps are gone. Add to stew, stirring until thickened.
Serve with thick slices of artisan, peasant, or maybe Grandma Christina's bread! |
Personal
Notes: |
Personal
Notes: Beef stew is a great rainy or snowy day dinner. Though it takes 3 hours to complete, the preparations are really not difficult. Just don't forget it's on the stove, and give it a stir every few minutes.
A special perk is the taste testing you get to do while adding the wine and herbs!
Adding Guinness beer is a fun alternative to wine, but it makes the stew more full-bodied.
|
This recipe for Beef stew is from