Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lbs stew beef cut into 2-inch cubes
2 medium onions, sliced
2-3 cups beef broth, tomato juice, water, or red wine
1 garlic clove, sliced
6 whole peppercorns
1 bayleaf
3 sprigs of fresh or dried parsley
1 T tomato paste
1/3 C flour, can use cornstarch as thickener instead
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2 inch slices
2 celery stalks, cut into 2 inch pieces
7 canned whole, peeled tomatoes, lightly crushed
6 inch square of cheesecloth and kitchen twine - can buy cheesecloth at hardware store
Vegetable oil or bacon drippings
Salt and Pepper
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Directions: |
Directions:Brown stew beef in large 4 quart pot in oil or bacon drippings. If necessary, do it in (2) batches
to keep from crowding the pot. Cook slowly and turn to develop deep flavors. Remove from pot.
Add sliced onions, slowly brown and carmelize
Add beef broth, tomato juice, water, or red wine
Create Bouquet Garni - wrap sliced garlic clove, peppercorns, bay leaf, and parsley in cheesecloth
and tie with kitchen twine
Add Bouquet Garni to stew. Simmer 20 minutes
Add tomato paste, potatoes, carrots, celery, peeled tomatoes
Add the cooked stew meat
Use flour or cornstarch for thickening
Salt and pepper to taste
Cook about (1) hour or until vegetables are tender
Remove the Bouquet Garni from the stew before serving
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