Some cosmetic changes in preparation for larger site changes in the works.
Rec: Charlie's Old-Fashioned Beef Stew
Joined: Dec 9, 2005
Posted to Thread #12855 at 2:00 am on Dec 3, 2008
Old-Fashioned Beef Stew
Recipe By :Arthur Schwartz
Serving Size : 6
3 tablespoons vegetable oil -- devided
3 pounds stew meat -- trimmed, but well-marbled
1/3 cup flour
1 medium onion -- finely chopped (about 1 cup)
2 cloves garlic -- crushed or pressed
2 13 3/4-ouce cans beef broth
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1 large bay leaf
2 teaspoons Worcestershire sauce
4 medium carrots -- peeled and cut into 3/4-inch pieces
2 medium parsnips -- peeled and cut into 1 1/2-inch chunks or slices
3 large ribs celery -- cut into 3/4-inch pieces
3 large all-purpose potatoes -- peeled and cut into 1 1/2-inch chunks
1/4 pound mushrooms -- thinly sliced
1 10-ounce box frozen peas -- defrosted
In a 5-quart Dutch oven or other heavy pot with a cover, heat about half the vegetable oil over medium-high heat.
While the oil is heating, start dredging the meat in the flour, kneading flour into each piece and shaking off the excess. Add the meat to the hot oil without crowding the pan. There should be space around each piece of meat and it should continue to sizzle briskly, but without smoking or burning. Brown the meat on all sides, adjusting the heat as necessary.
As the pieces of meat in the pan brown, remove them, place in a bowl, and add more meat, until all the meat is browned. As you go, you will have to add more oil. If you notice the oil or the residue in the pan is beginning to burn, lower heat and/or add a little more oil.
Add the chopped onion and sauté for 5 minutes, scraping up any browned meat and flour residue in the pan. Add the garlic and sauté a minute longer. Return the meat and all its juices to the pot. Add the broth and enough water to totally but barely cover the meat.
Stir in the tomato paste, thyme, bay leaf, several grinds of the peppermill, and the Worcestershire sauce. (Beef broth contains quite a bit of salt, so adjust the salt later.)
Simmer gently over medium-low heat until the meat is barely tender, usually about 1 1/2 hours, but start checking with a fork after an hour, and every 10 or 15 minutes after that. (To be really sure, taste a piece of the meat. You do not want the meat optimally tender at this point.) Taste for salt, pepper, and perhaps another spoonful of tomato paste.)
(You can freeze the stew now, first cooled to lukewarm, then add the vegetables when finishing and reheating it. Thaw to cold room temperature to continue.)
With the stew at a gentle simmer, add the carrots, celery, and potatoes. Simmer another 20 minutes, until the vegetables are fully tender and the meat is fully tender and ready to eat. Add the mushrooms and defrosted frozen peas. Return to a simmer, cooking until the peas are cooked, a minute or so.
Serve immediately, or if serving later, leave out the peas until you reheat the stew – gently, without boiling.
Serving Ideas : Serve over egg noodles, macaroni, rice, or with soft polenta. Accompany with a large salad, steamed broccoli or cooked greens, such as spinach, Swiss chard, escarole, mustard greens, etc
Charlies notes: My veggies took considerably longer to cook, so you might want to cut them smaller.
Pat’s notes: about 2-1/2 lbs. chuck roast cut into cubes for the stew so I didn't have to add any water to the beef broth in order to cover the beef, which probably gave it a richer flavor. Didn't add the peas, mushrooms or potatoes either this time. The parsnips and carrots contributed so much flavor to the sauce. Was absolutely fantastic served on mashed yukon gold potatoes. What a keeper.
Can't wait to make it next time with all the ingredients listed.
Other messages in this thread:
- 12855. ISO Your favorite for beef stew - it's that time of year again, here's mine - DawnNYS - 10:02pm on 12/02/08 (27)
- Wine Braised Beef Over Creamy Polenta - rosie - 11:02pm on 12/02/08
- REC: Old-Fashioned Beef Stew [LINK] - Shaun in TO - 11:03pm on 12/02/08
- Italian Peppery Beef Stew (Peposo) - Shaun in TO - 11:11pm on 12/02/08
- Beef Stew - rvb - 11:15pm on 12/02/08
- rvb, the stew sounds delicious.....the peychaud's bitters is an interesting touch! [NT] - KarenNoCA - 1:36am on 12/03/08
- Olga's Sweet and Snappy Beef Stew. this is good over polenta as well [NT] [LINK] - AngAk - 11:46pm on 12/02/08
- The Beef Burgundy Stew that Ann in Boston contributed to Gail's Recipe Swap - KarenNoCA - 1:07am on 12/03/08
- Rec and Epi links [LINK] - AngAk - 1:33am on 12/03/08
- Here is Anne in Boston's Beef Burgundy Stew - PatBastrop - 1:44am on 12/03/08
- Whoops! Sorry Ang, didn't mean to step on ya. I should look further than my nose!!! [NT] - PatBastrop - 1:45am on 12/03/08
- ah, but you found the original. good work! [NT] - AngAk - 9:13pm on 12/03/08
- I really like Sylvia's Mahogany Stew. [NT] - Luisa_Calif - 1:15am on 12/03/08
- I did a search and could not find that recipe. Could you please add a link? Thanks! [NT] - KarenNoCA - 1:33am on 12/03/08
- I searched as well & couldn't find it yet. Maybe Sylvia still has it? I'll - Luisa_Calif - 2:30am on 12/03/08
- MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE - Luisa_Calif - 2:51am on 12/03/08
- I love this one; thanks for posting the recipe! [NT] - ErininNY - 2:46pm on 12/03/08
- looks like it's a candidate for T&T [NT] - AngAk - 9:14pm on 12/03/08
- Thanks for locating and posting! [NT] - KarenNoCA - 1:08am on 12/04/08
- This is a great recipe. I made it and canned it in my pressure canner. Nice to have on a cold night. [NT] - AGM_Cape_Cod - 2:57am on 12/05/08
- Rec: Charlie's Old-Fashioned Beef Stew - Pat-NoCal - 2:00am on 12/03/08
- oh phooey, just realized Shaun posted it above. [NT] - Pat-NoCal - 2:01am on 12/03/08
- Thank you - now I have some variety. The wine ones look especially good! [NT] - DawnNYS - 3:32pm on 12/03/08
- I would be remiss, if I didn't mention goulash! I really like the one on EPI. It's a staple here. [NT] - barb_b - 7:49pm on 12/03/08
- Thanks Barb, can you post it, or a link to it please? [NT] - DawnNYS - 11:40am on 12/04/08
- Hi Dawn, Hope you enjoy it! Rec: Hearty Goulash Soup - barb_b - 4:44pm on 12/04/08
- Ooh, thanks. I like the addition of bacon and vinegar. - DawnNYS - 9:49pm on 12/06/08