Ingredients
- 1 2-3-lb. beef round roast, sliced into 1-inch thick round steaks
- 4-6 TB. lard or butter
- 3 large onions, chopped
- 1 lb. button mushrooms, stems removed
- 4 carrots, peeled and sliced small
- 2 parsnips, peeled and sliced small
- 2 TB. flour
- 2 TB. fresh parsley (1-2 tsp. PARSLEY FLAKES)
- 3 lbs. potatoes, peeled and cut into chunks
- 1-2 tsp. salt, to taste
- 1/4-1 tsp. PENZEYS PEPPER, to taste
- 1/2 Cup (1 stick) butter
Preparation
Step 1
Heat the butter/lard in one or more large frying pan(s) over high heat If you use one fry pan, you’ll need to brown the beef in batches; it needs to be well browned. When nice and hot, add the steaks, being careful not to crowd them.
Sear on both sides until nicely browned. Transfer the steaks to a large pot. Once the meat is all browned, pour 1 cup of hot water into the pan(s). Use a pastry brush or wood spoon to dislodge all of the yummy browned bits in the pan. Pour the contents of the pan(s) into the large pot.
Add the onions and mushrooms, plus enough water to nearly cover everything—maybe 3-4 more cups—and simmer on low, covered, for 3-4 hours. Stir every hour or so and add more water if it starts to get dry. On low it shouldn’t. In a separate pot, parboil the carrots and parsnips for about 15 minutes.
About 30 minutes before dinner, steam or boil the potatoes. Mash them with salt, PEPPER and lots of butter.
Put your oven-safe serving plates or bowls in the oven at 425° to get them good and hot.
Five minutes before the stew is finished, whisk 1⁄2 cup of the hot liquid into a small bowl with the 2 TB. flour until smooth, then slowly drizzle that back into the stew pot, stirring vigorously so no lumps form.
Then add the drained carrots and parsnips to the pot. Cook another few minutes to bring it all together.
To serve, put a nice scoop of potatoes on each plate. Top with the stew and sprinkle with PARSLEY.