Directions: |
Directions:Cut beef into bite size chucks (1" pieces or so). Heat large dutch oven (heavy pot) with 1 Tbsp oil. When hot, add beef to brown. Do not over fill the pan, but add in an even layer to allow for the meat to brown quickly. Keep on high (unless it starts to burn) turning the meat with tongs or wooden spoon until all moister is absorbed and the meat is brown and bottom of the pan is beginning to carmelize. Remove meat temporarily to a plate. Add onion to the pot on medium heat. Stir until the onions soften. Add garlic and stir until you smell the garlic aroma. Add beef back to the pot and conntinue to stir until moisture is absorbed again. Add vinegar to deglaze the pot (stir to remove as much of the brown bits on the bottom of the pan). Let simmer on high until the liquid reduces a bit.
Add beef broth, tomatoes, bay leave, herbs, salt & pepper. Bring to a simmer. Reduce heat to low and cover. Simmer for 1-1.5 hours or until beef is tender to the fork but has some resistance.
Add carrots and simmer for another 15-20 min. Add potatoes and shallots, simmer for 30 min. Add mushrooms and simmer for 10 min. Thicken sauce with either tomato paste or flour and water mixture (see below).
Season with salt & pepper to taste.
Flour & water thickener (1 Tbsp flour in a cup. Add 1-2 Tbsp water and stir into a slurry). Add to simmering stew a small amount at a time, stirring to see how the thickness increases. Note: you must bring to a simmer to see the final/true thickness.
Fresh parsley - optional.
Serve with crusty French bread and sweet butter. |
This recipe for Savory Beef Stew is from