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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Simple home-style cooking is always the best and every culture loves stew - this version is a favourite in my family! Sometimes, I'll add parsnips or turnips - at other times, I'll omit the potatoes & serve over broad noodles - and occasionally, I top it with dumplings!! Ingredients:
2 -2 1/2 lbs lean beef, cut into cubes |
2 tablespoons light olive oil |
2 tablespoons butter (or margarine) |
1 onion, finely chopped |
1/4 cup flour |
1 bay leaf |
2 teaspoons chopped fresh thyme (or 1 tsp dried) |
4 cups beef stock |
salt & pepper |
1/4 cup red wine (recommended!) (optional) |
6 -8 carrots, coarsely chopped |
6 -8 potatoes, coarsely chopped |
6 -8 small onions, coarsely chopped |
1 (28 ounce) can italian tomatoes, drained & chopped |
1/4 cup chopped fresh italian parsley |
Directions:
1. Pat meat dry with a paper towel.
2. Heat oil & butter together in a large heavy saucepan.
3. Add meat & cook, stirring constantly, until browned all over.
4. Remove from pot, cover & set aside.
5. To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
6. Add a little more butter, if necessary.
7. Stir in flour & cook, stirring, until mixture is golden.
8. Return meat to pot.
9. Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
10. Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
11. Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
12. Taste & adjust seasoning, if necessary.
13. Sprinkle with parsley.
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