Beef Stew

Jan 23, 2006 by drummahjake | 1 Comments| Share it:   

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  • Prep: 30 mins. - 1 hr.
  • Cook: 2 - 3 hrs.
  • Serves: 10

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  • 8 slices of bacon
  • 2 1/2 pounds boneless beef chuck cut into 1-inch cubes
  • salt & pepper to taste
  • 1 large onion - chopped
  • 3 leeks - chopped and well rinsed (use the white part and an inch or two of the green)
  • 6 carrots - peeled and cut into 1 1/2 inch julienne
  • 2 turnips - peeled and cut into pieces
  • 2 teaspoons sugar
  • 2 1/2 cups of homemade beef stock
  • 2 1/2 cups of red wine (preferable Burgundy, but drinkable)
  • 2 tablespoons tomato paste
  • 2 tablespoons butter
  • 2 tablespoons red currant jelly
  • 1 tablespoon fresh rosemary - chopped
  • 2 cups of pearl onions red or white
  • 8 ounces of mushrooms - sliced (wild mushrooms if available)
  • 8 - 10 red new potatoes quartered
  • 6 cloves of garlic - minced
  • 1/2 of fresh flat-leaf parsley - chopped

Step 1

Chop the onion by first cutting in half, so the root is on each half. Now slice this way, it is really easy to dice onions this way.


Step 2

Get you leeks and use all the white part and 2 inches of the green. Chop.


Step 3

After that rinse very well. The way a leak grows it leaves sand and dirt between the layers.


Step 4

Cut the carrots in to 1.5" julienne pieces.


Step 5

Peal the turnips. Cube the Turnips.


Step 6

Wash and quarter the taters.


Step 7

Boil the pearl onions for 5 minutes and then peal. If you squeeze from the top in a pinching motion they tend to pop right out. Then pinch off the root.


Step 8

Prep work on veggies done. I didn't show the garlic, thyme, or parsley prep, but that is easy enough.


Step 9

Also I bought pre-cut and washed baby ports.


Step 10

2.6 pounds of sirloin tip. Was cheaper than chuck roast. 1" (ish) cubes.


Step 11

Cook the 8 slices of bacon and reserve half the grease in another container.


Step 12

Cook the steak in two sessions to avoid overloading the pan, season with salt and pepper. On the second go around use the reserved bacon grease.


Step 13

Throw the beef and bacon in your stock pot. I had to run and by one as my dutch oven was too small for this recipe.


Step 14

Add the turnips, onion, leeks, carrots, and sugar to the pan. Cook med-hi for 8 min. Set aside.


Step 15

Melt butter in the same pan.


Step 16

Saute the mushrooms. Set aside with the other veggies.


Step 17

Combine wine, stock (I used broth as I couldn't find stock), tomato paste, jelly, and thyme (I used dry as I couldn't get fresh) I also added two bay leaves (not in recipe). Cook for a couple of minutes.


Step 18

Pour liquid over meat, add potatoes and garlic. Bring to a boil, cover, simmer for 45 minutes.


Step 19

The reserve veggies, turnips, onion, leeks, carrots, mushrooms, pearl onions, and parsely.


Step 20

Add reserves to pot after 45 min simmer is done. Simmer for another 30-45min. This beef stew is amazingly delicious. I recommend it to everyone!

Now that you have learned how to make beef stew, please be sure to view these other beef recipes. Also, you will love these American recipes.


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1 Comment

user does not have an avatar bugthebone

Oct 29, 2007

oh my god!! This is by far the best. My husband is the master of meat and I wanted to see and show him that I can cook as well or better. And with this recipe I did just so. The bacon and using the flour to coat the meat I would recommend this recipe to anyone. 

I used veal and it was super tender and melts in your mouth! 

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