Beef Stew
Ingredients
1 lb lean beef cut into 1 inch cubes | ||
1/2 cup flour | ||
2 tsp kosher salt | ||
1 tsp fresh cracked black pepper | ||
1 tbs butter | ||
1 tbs canola oil | ||
2 cloves garlic, minced | ||
1 medium onion, chopped | ||
1 (16oz) can of Italian plum tomatoes, drained, chopped, liquid reserved | ||
1/2 cup dry red wine | ||
1/2 cup beef stock | ||
1/4 cup fresh parsley, chopped | ||
1 bay leaf | ||
2 tsp basil, crushed | ||
1/2 tsp thyme, crushed | ||
1 turnip, diced | ||
2 carrots, diced | ||
1 potato, diced | ||
1/2 mushrooms, halved | ||
chopped fresh parsley for garnish |
Directions:
- Dredge the beef in flour mixed with 1 tsp salt and a dash of black pepper.
- Heat the butter and oil in a casserole and brown the meat on all sides.
- Lower the heat to medium, add the garlic and onion and cook for about 5 minutes, stirring frequently.
- Add the tomatoes, tomato liquid, wine, beef stock, parsley, bay leaf, basil, thyme, salt, pepper, turnips and carrots.
- Cook uncovered for 1 and 1/2 hours.
- Add potato and cook for 15 minutes longer.
- Add mushrooms and continue cooking for an additional 15 minutes.
- Taste and adjust seasoning before serving.
- Garnish with parsley.
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