Author Archives: osmund

Beef Stew

 
   
 
Ingredients
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 lbs stew meat or chuck roast, cut into cubes
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 ribs celery cut into 1" slices
  • 1 onion chopped
  • ½ cup dry red wine
  • 2 medium potatoes scrubbed cut into 1 " chunks
  • 2 large carrots cut in cut into 1" slices
  • 2 bay leaves
  • 3-4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • ¼ cup cold water
Instructions
  1. In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
  2. In a heavy bottomed pan (a Dutch oven works well), heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
  3. Add remaining butter to the same pan; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
  4. Return beef and any juices to Dutch oven. Add potatoes, carrots, and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
  5. Cover and simmer 60 minutes. Uncover, cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes.
  6. Combine cornstarch and water, stir into stew and simmer for 5 minutes to thicken.

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