Favorite Beef Stew
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Favorite Beef Stew." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/favorite-beef-stew-a-recipe.htm> 05 July 2008.
Favorite Beef Stew
Yield: Makes 6 servings
Ingredients:
1-1/2
pounds beef for stew, cut into 3/4-inch cubes
3
tablespoons all-purpose flour
1
teaspoon salt
1/2
teaspoon black pepper
2
tablespoons vegetable oil
1
cup Beef Stock (recipe follows) or canned beef broth
1
can (16 ounces) whole tomatoes, cut-up, undrained
1
clove garlic, minced
1
bay leaf
1
tablespoon Worcestershire sauce
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried basil
2
potatoes, peeled and cut into 1/2-inch pieces
1
cup frozen pearl onions
2
carrots, cut into 1/2-inch pieces
2
stalks celery, cut into 1/2-inch pieces
Onion rings and fresh herb leaves for garnish
Preparation:
1.
Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.
2.
Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
3.
Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.
4.
Ladle into bowls. Garnish, if desired.
Beef Stock
Yield: Makes about 1-1/2 quarts stock
Ingredients:
4
pounds meaty beef bones
2
large onions
2
large carrots, halved
4
stalks celery, halved
3-1/2
quarts cold water, divided
8
sprigs parsley
2
bay leaves
1
teaspoon dried thyme leaves, crushed
6
black peppercorns
3
whole cloves
Preparation:
1.
Preheat oven to 450°F. Rinse bones in cold water; arrange in large roasting pan.
2.
To brown bones, place roasting pan with bones in oven for 30 minutes, turning once.
3.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
4.
Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
*For added zip, you may spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 5.
5.
Remove bones and vegetables from roasting pan and place in stockpot or 5-quart Dutch oven. Skim fat from roasting pan with spoon.
6.
To deglaze the pan, pour 2 cups water into pan. Place over burners and cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until the mixture has reduced by about half. Transfer mixture to stockpot.
7.
Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the top with large spoon.
8.
Remove stock from heat and cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing bones and vegetables; discard bones and vegetables.
9.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
This recipe appears in: Broths & Stock