See Also: Favorite Beef Stew(recipes)
The Best Beef Stew(recipes)
Beef and ale stew(recipes)
Beef Stew(recipes)
Southwestern Beef Stew(recipes)
Hungarian Beef Stew(recipes)
Beer Beef Stew(recipes)
Irish beef stew(recipes)
Beef and ale stew with dumplings(recipes)
Beef and Parsnip Stew(recipes)

Favorite Beef Stew (recipes)


Favorite Beef Stew

Yield: Makes 6 servings



Ingredients:



1-1/2pounds beef for stew, cut into 3/4-inch cubes

3tablespoons all-purpose flour

1teaspoon salt

1/2teaspoon black pepper

2tablespoons vegetable oil

1cup Beef Stock (recipe follows) or canned beef broth

1can (16 ounces) whole tomatoes, cut-up, undrained

1clove garlic, minced

1bay leaf

1tablespoon Worcestershire sauce

1/2teaspoon dried thyme leaves

1/4teaspoon dried basil

2potatoes, peeled and cut into 1/2-inch pieces

1cup frozen pearl onions

2carrots, cut into 1/2-inch pieces

2stalks celery, cut into 1/2-inch pieces

Onion rings and fresh herb leaves for garnish









Preparation:





1.Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.2.Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.3.Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.4.Ladle into bowls. Garnish, if desired.







Beef Stock

Yield: Makes about 1-1/2 quarts stock



Ingredients:



4pounds meaty beef bones

2large onions

2large carrots, halved

4stalks celery, halved

3-1/2quarts cold water, divided

8sprigs parsley

2bay leaves

1teaspoon dried thyme leaves, crushed

6black peppercorns

3whole cloves









Preparation:





1.Preheat oven to 450°F. Rinse bones in cold water; arrange in large roasting pan.2.To brown bones, place roasting pan with bones in oven for 30 minutes, turning once.3.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.4.Arrange onions, carrots and celery over bones. Roast 30 minutes more.**For added zip, you may spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 5.5.Remove bones and vegetables from roasting pan and place in stockpot or 5-quart Dutch oven. Skim fat from roasting pan with spoon.6.To deglaze the pan, pour 2 cups water into pan. Place over burners and cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until the mixture has reduced by about half. Transfer mixture to stockpot.7.Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the top with large spoon.8.Remove stock from heat and cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing bones and vegetables; discard bones and vegetables.9.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.