Old Fashioned Beef Stew

This is simply the best beef stew recipe I have made. Delicious served over buttered noodles. Recipe from "The 'All New' Joy of Cooking"

Old Fashioned Beef Stew
Old Fashioned Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pounds boneless stewing beef, such as chuck, short-rib meat, or bottom round cut into 2 inch cubes

  • 1/2 to 1

    teaspoon dried herbs (thyme, marjoram, savory, oregano and/or basil)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 1/2

    cup all-purpose flour

  • 2

    tablespoons olive or vegetable oil

  • 1/2

    cup finely chopped onions

  • 1/4

    cup finely chopped carrots

  • 1/4

    cup finely celery

  • 1/4

    cup finely chopped leeks (optional)

  • 2

    tablespoons chopped garlic

  • 1/2 to 1

    teaspoon herbs

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 2-3

    cups beef stock, dry red, white wine or beer

  • 2-3

    carrots, peeled and cut into 1 inch cubes

  • 3-4

    potatoes, peeled and cut into 1 inch cubes

  • 1 to 1 1/2

    tablespoons of kneaded butter (equal portions flour and butter)

  • parsley, freshly chopped

Directions

Pat dry the stewing beef and cut into 2 inch cubes. Season with herbs and 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the meat with the flour and shake off any excess. Heat the oil in a Dutch Oven over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pan (add more if needed, to make 2 tablespoons). Add the chopped onions, carrots, celery, leeks (if using), and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add the bay leaves, more herbs and additional 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix thoroughly. Return the beef to the pan. Add enough beef stock to cover the meat at least halfway. Bring to a boil. Reduce heat, cover, and simmer over low heat until the meat is fork tender, about 1 1/2 to 2 hours. Add the additional cut up carrots and potatoes at this point and cover and cook until the vegetables are tender, an additional 35-40 minutes. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasonings, if necessary. If you wish, thicken the sauce by stirring together and whisking the kneaded butter into the stew. Garnish with chopped fresh parsley.

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