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Accattato Beef Stew

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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.

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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)

Details

Preparation

Step 1

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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