Accattato Beef Stew
By marck
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.
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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