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Big Batch Beef & Root Veggie Stew Recipe

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This recipe for Big Batch Beef & Root Veggie Stew is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp (30ml) Butter
4 Carrots, cut into bite size chunks
4 Celery Sticks, thickly sliced
2 Onions, chopped
2 Tsp (10ml) dried Thyme
1 Tsp (5 ml) dried Rosemary
Salt and Pepper
3 Pounds Stewing Beef, Cut into 1 inch pieces
4 Cups (1L) Beef Broth
1/4 Cup (60ml) Tomato Paste
2 Tbsp (30ml) Red Wine Vinegar or Balsamic Vinegar
1/4 Cup (60ml) All Purpose Flour
2 Cups (500ml) Milk, divided
2 Pounds Potatoes, peeled if desired, cut into 1 inch pieces
Dijon Mustard, prepared horseradish or steak spice (optional)
Directions:
Directions:
1 - In a large, deep pot, melt butter over medium-high heat. Saute carrots, celery, onions, thyme, rosemary, 1/4 tsp (1ml) salt and 1/2 tsp (2ml) pepper for about 10 minutes or until onions are softened.
2 - Stir in beef until well mixed and pieces are separated. Stir in broth, tomato paste and vinegar, bring to a simmer, scraping up and bits stuck to pot. Reduce heat to medium-low, cover and simmer, stirring often, for 45 minutes or until beef is starting to get tender.
3 - In a saucepan or microwave safe measuring cup, heat 1 1/2 cups (375 ml) of the milk over medium heat on stove top or on medium (50%) power in microwave until steaming. Whisk flour into remaining cold milk.
4 - Uncover stew, increase heat to medium and stir in potatoes. Stir in flour mixture, then hot milk until blended. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until beef and potatoes are tender. Season to taste with pepper and up to 1/2 tsp (2ml) salt. Stir mustard, horseradish or steak sauce into each serving, if desired.
Personal Notes:
Personal Notes:
Cooking Tip: Transfer extra stew to smaller containers, cover and refrigerate for up to 3 days. Reheat in a saucepan over medium heat, stirring often, until steaming.
To Freeze: Leave potatoes out then cook potatoes separately to add when you reheat the stew.

 

 

 

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