BEEF STEW
6 to 8 servings
As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
Trim, pat dry, and cut into 2-inch cubes:
- 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredge in:
- ½ cup flour
Shake off any excess flour. Heat in a Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil or rendered bacon or beef fat
Add the meat in batches and brown on all sides, being careful not to crowd the pot or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pot (or add more if needed). Add:
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 4 garlic cloves, chopped
Cover and cook, stirring often, over medium heat until the onions are softened, 6 to 8 minutes. Return the meat to the pot and add:
- 3 cups beef or chicken stock or broth, dry red or white wine, beer, or a combination
- 2 bay leaves
- 1 teaspoon dried thyme, oregano, savory, marjoram, or a combination
- ½ teaspoon salt
- ½ teaspoon black pepper
Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is fork-tender, 1 ½ to 2 hours. Add:
- 2 carrots, cut into 1-inch chunks
- 4 medium red or gold potatoes, peeled and cut into 1-inch chunks
- (2 small turnips, peeled and cut into 1-inch chunks)
- (2 small parsnips, peeled and cut into 1-inch chunks)
Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pot from the heat and remove the bay leaves. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over medium-low heat (if necessary). Taste and adjust the seasonings. If desired, to thicken the sauce, whisk into the stew:
- (Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour)
Simmer, stirring, until thickened. Garnish with:
- Chopped parsley