Classic Northern Beef Stew.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, classic northern beef stew. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
Classic Northern Beef Stew is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Classic Northern Beef Stew is something that I've loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook classic northern beef stew using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Classic Northern Beef Stew:
- {Take 1/3 cup of vegetable oil.
- {Take 2.5 of lbs. beef chuck, cut into 1-inch cubes.
- {Take 1/3 cup of all-purpose flour.
- {Take Dash of salt and black pepper.
- {Get 2 cups of beef broth.
- {Make ready 1 cup of red wine.
- {Make ready 1 of bay leaf.
- {Take 1 of medium onion, cut into wedges (8 pieces).
- {Take 3 of large “gold” potatoes, cut into 2-inch pieces.
- {Take 1 lb. of medium carrots, cut into 1-inch pieces.
- {Get 8 oz. of large mushrooms, halved.
- {Get 4 of celery stalks, cut into 1-inch pieces.
- {Prepare 1 lb. of turnips, peeled, cut into 2-inch pieces.
- {Take Dash of salt and black pepper.
- {Prepare 1 tsp. of paprika.
- {Prepare 1 tsp. of dried thyme.
- {Make ready 1/2 tsp. of clove (grated or powdered).
- {Prepare 1/2 tsp. of allspice (ground or powdered).
- {Take 1 can (6 oz.) of tomato paste.
- {Prepare 1/4 cup of Marsala wine (optional).
Steps to make Classic Northern Beef Stew:
- Prepare meat and vegetables before the cooking steps..
- Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan..
- Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes].
- Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick].
- Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes..
- Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour..
- Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit].
- Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal].
- Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving..
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