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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This fabulous not so thick beef stew will have you wanting for a snowy day by the fire. Serve with warm corn muffins and a sprinkle of sharp cheddar. Ingredients:
1 lb flank steak, cut into 1/4-1/2-inch pieces |
8 ounces red bliss potatoes, medium dice |
10 ounces sweet potatoes, medium dice |
10 ounces carrots, medium dice |
1 lb red onion, medium dice |
10 ounces celery, medium dice |
8 ounces parsnips, medium dice |
2 cups corn niblets, frozen |
2 cups spinach, frozen |
4 ounces butter |
2 ounces olive oil |
10 ounces all-purpose flour |
2 teaspoons dried thyme |
kosher salt, to taste |
black pepper, to taste |
Directions:
1. Heat oil and butter in a pan until butter is melted.
2. Coat beef with a scant amount of flour and sear in the oil mixture.
3. Add vegetables and sauté.
4. Season with thyme, salt and pepper.
5. Sauté for about 5-7 minutes, stirring well to sauté each vegetable.
6. Cook sweet and red bliss potatoes in heavily salted water until tender. Turn off, drain and reserve.
7. After vegetables and beef are sautéed for a bit, add rest of flour and create a vegetable roux . Cook for about another 5-7 minutes to cook off flour.
8. Add 64 oz of water 1/4 of the amount at a time, allowing ingredients to thicken after each addition of liquid.
9. Add the remainder of water and simmer for 40-60 minutes until the beef is tender and melts in your mouth.
10. Add potatoes, niblets and spinach before serving. Note that corn and spinach do not have to be thawed to add to pot.
11. Season further if necessary.
12. Enjoy.
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