Monday, September 15, 2008

The Best Beef Stew Recipe

This stew takes about 3 hours to cook, and you need to use more than one pan. It is so worth it though. You will never choose a different stew recipe!


For beef:
3 Tbsp canola oil
1 cup flour
Salt and pepper to taste
2 1/2 lbs beef, cubed
2 1/2 cups dry red wine
3 cloves garlic, finely chopped
2 cups beef stock
1/4 cup fresh loosely packed parsley leaves
1 bay leaf

For Veggies:
2 cups carrots, cut into 1 inch cubes
3 large potatoes, cut into 1 inch cubes
2 cups diced onion
3 cloves garlic, finely chopped
Salt and pepper to taste
1 1/2 Tbsp canola oil

The Rest:
4 slices bacon, chopped
1 cup chopped onion
2 Tbsp tomato paste
2 Tbsp butter
1 lb mushrooms, chopped
Salt and pepper to taste
1/4 cup heavy cream
2 Tbsp flour

Step 1: Beef
Preheat oven to 325 degrees F. Heat the canola oil in an ovenproof pot on stove over medium heat. Blend flour, salt, and pepper. Lightly coat beef cubes. Brown coated cubes on all sides. Add garlic, cook 2 minutes. Add wine, stock, parsley leaves, and bay leaf. Remove pot from heat, cover, and bake in oven for 2 hours.

Step 2: The veggies
Combine all veggies, salt, and oil in a large bowl, then pour into a shallow roasting pan. Roast in oven alongside beef 1 1/2 to 2 hours, until veggies are tender.

Step 3: Almost there...
Saute bacon in a dry skillet over medium heat until crisp; remove with slotted spoon and set aside. Saute onion 5 minutes in bacon grease, then add sauteed bacon and tomato paste, and cook, stirring for 2 or 3 minutes.

Step 4: Throw it together
After the beef is done, stir in the bacon mixture, re-cover, and roast 30 minutes. Melt butter and saute mushrooms until browned, add salt and pepper. Remove beef and veggies from oven and set aside. Mix 3/4 cup liquid from the beef in with heavy cream; whisk in flour and stir mixture into stockpot. Put in mushrooms and veggies. Done!


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