Accattato Beef Stew

From the great George Accattato. Make sure you pick really good meat that will be super-tender in the end! We had a disaster once with grass-fed "stew meat" from Whole Foods that was tremendously disappointing.

Accattato Beef Stew
Accattato Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2 to 2

    lbs stew meat, cut into small chunks

  • Flour seasoned with salt and pepper, for dredging

  • 3

    Tbsp oil (I use olive oil; sunflower oil is an option as well)

  • 1/2

    C red wine (optional)

  • 32

    oz beef broth

  • 3

    ribs celery, chopped

  • 2

    carrots, chopped

  • 1

    parsnip, chopped

  • 1

    turnip, chopped

  • 1

    potato, chopped

  • 1/2

    onion, diced

  • 2

    cloves garlic, minced

  • 1

    bay leaf

  • Prepared egg noodles or biscuits (optional)

Directions

1. Dredge meat in seasoned flour until well coated. 2. Heat oil over medium-high heat in heavy-bottomed stock pot. Add meat and cook until browned. Remove meat from pot and set aside. 3. Deglaze pot with wine (if using) and 1 cup of beef broth. Add celery, carrots, parsnip, turnip, potato, onion, and garlic. Sauté vegetables until al dente, 3 to 5 minutes. 4. Return meat to the pot and add remaining broth and bay leaf. Bring to boil and reduce heat to simmer for 1-2 hours, stirring frequently. Add water as necessary. Serve over egg noodles or biscuits.

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