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Beef Stew Recipe

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This recipe for Beef Stew is from The Cruise Family Cookbook Project, 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:  
Beef Stew
6 servings
¼ C. olive oil
3 Pounds beef chuck, cut into 1 inch cubes; Seasoned generously with salt and pepper
1 C. chopped shallots
3 C. chopped onion
2 garlic cloves
1 C. dry red wine (although I use about ½ bottle of the biggest red I can find)
Approximately 8 C. beef broth
1 sm. can diced fire roasted tomatoes (15 oz)
1 lg. can crushed tomatoes (28 oz)
1 T. chopped fresh Italian parsley
1 T. chopped fresh rosemary
1 T. chopped fresh thyme
2 bay leaves
2 C. chopped carrots
2 C. chopped celery
2 C. sliced shitake mushrooms
3 C. sliced cremini button mushrooms
One dozen small white creamer potatoes chopped
4 T. butter
1 T. all-purpose flour & milk as needed for thickening
Directions:
Directions:
Start with a heavy large pot over medium – high heat and olive oil. When oil becomes hot, add shallots and cook about 1 minute then add the 1" cuts of meat. Turn meat regularly so that all sides are brown (do not overcook). Remove pot from burner and transfer meat into a bowl.
With remaining dripping in pot, add additional olive oil and add chopped onions. Sauté until they are transparent. Add garlic, heat only briefly until garlic becomes soft. Removed contents and add to bowl.
Place mushrooms in pot; add olive oil if needed and a small amount of the beef stock. Sauté mushrooms over medium heat, stir regularly until they are reduced in size.
Return meat and any additional juices to pot. Add the chopped carrots, celery, mushrooms and potatoes. Add remaining ingredients, bring to a boil and then reduce heat. Add additional salt and pepper to taste. Simmer contents for about 1 ½ hours. Add flour mixture until desire consistency if necessary.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is amazing. Go heavy with the wine. Both in drinking as you prepare and in the stew. Can be modified to accommodate those who don't like mushrooms or for vegetarians. I made all (3) versions for Christmas one year.

 

 

 

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