Monday, December 16, 2013

Brown Beef Stew Recipe

Brown Beef Stew Recipe

1 1/2 -2 lb cubed beef stew meat
2/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup olive oil
2 small onions, chopped fine
3 carrots, cut into 1/3″ disks
1/4 cup finely chopped celery OR a couple pinches of celery seed
2 tablespoon dried parsley
1 tsp thyme OR 1 TBLS Italian seasoning
7 cups beef broth
3/4 – 1 cup red wine
4 medium red potatoes, diced

1. Heat oil over medium/medium low heat in a large dutch oven.
2. Meanwhile, put flour, salt and pepper in a large ziploc bag, shake to blend.  Then place meat in the bag and shake until all the beef well is coated, there will be extra flour in the bag (keep that).
3. Shake off the extra flour from the meat pieces and then add them to the oil,  stirring until slightly browned.
4. Add to the dutch oven the remaining flour from the bag and the finely chopped onion, stir well and allow to cook for a 5-7 minutes. Check on it a couple times to re-stir and make sure nothing burns.
5. Add in all of the remaining ingredients EXCEPT the potatoes. Cover and simmer over low heat for 35-40 minutes.
6. Then add in the potatoes and cook for another 35-40 minutes or until they are just getting tender. Turn off the heat and let it “rest” for 5-10 minutes, the potatoes will finish cooking in this time.
7. Adjust salt level as needed.  The brand of beef broth I used was a little on the salty side, so I added in another 1/2-3/4 cups of water at the end and it was perfect.

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