Beef or Veal Stew

By 5har0n_nguy3n

Ingredients

• 1/2 cup all-purpose flour
• 2 tsp. salt
• 1 tsp. fresh-ground black pepper
• 3 lbs. boneless beef chuck or veal shoulder, cut into 1" pieces
• 4 tbsp. unsalted butter, separated
• 4 carrots, cut into 1" pieces
• 1 large onion, chopped
• 12 oz. crimini mushrooms, halved
• 4 cups chicken stock or broth
• 1-2 yams, cut into 1" pieces

Preparation

Step 1

1. Combine flour, salt, and pepper in a large sealable plastic bag. Add meat pieces to flour mixture and toss to evenly coat. Heat 1 tbsp. butter in a large heavy pot over medium heat. Brown veal in 3 batches, adding an additional tbsp. butter to the pot with each new batch, turning meat occasionally, until golden on all sides but not cooked through, about 6 minutes per batch. Reserve browned veal.

2. Add remaining 1 tbsp. butter to pot, allow to heat just short of browning. Stir in carrots, onion, and mushrooms, scraping up any browned bits from the bottom of the pot. Increase heat to medium high and cook vegetables, stirring occasionally, until golden, 8 to 10 minutes.

3. Add stock and reserved meat, along with any accumulated juices, and bring to a boil. Reduce heat to a simmer and cook until veal is very tender and broth is thickened, about 1.5 hours. Add yam and cook an additional 30 minutes.
*Can also be cooked in pressure cooker to save time, cook ~45-60 mins after adding stock. Yams can be roasted in 400 degree oven and added before serving.