Beef Stew

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

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Info

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

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Ingredients

  • 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.

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Step 2

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

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Step 3

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

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Step 4

Cut the carrots in to 1.5" julienne pieces.

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Step 5

Peal the turnips. Cube the Turnips.

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Step 6

Wash and quarter the taters.

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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.

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Step 8

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

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Step 9

Also I bought pre-cut and washed baby ports.

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Step 10

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

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Step 11

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

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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.

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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.

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Step 14

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

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Step 15

Melt butter in the same pan.

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Step 16

Saute the mushrooms. Set aside with the other veggies.

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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.

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Step 18

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

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Step 19

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

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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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