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Category: Stews
Prep Time: Cook Time: Total Time:
2 lb boneless stewing beet such as chuck
2 lb center-cut shinbone
1/3 cup flour
Salt and freshly ground black pepper
4 to 5 tbsp mild vegetable oil
2 small onions, peeled and cut into 1/4 inch thick lengthwise slices
5 medium carrots, peeled and cut into 1 inch pieces
5 to 6 cups water
2 lb ripe plum tomatoes or 1 (28 oz) can plum tomatoes, coarsely chopped
2 bay leaves
2 tsp paprika
3/4 tsp dried
10 black peppercorns
12 oz green beans, trimmed and cut into 1 inch pieces
1 lb Russet potatoes, peeled and cut into 1/2 inch chunks
1/2 cup hearty red wine (optional)
2 cups fresh or frozen corn kernels
Cut the stewing beef into 1 inch chunks. Trim the meat from the shinbones and cut it into similar-size pieces. Mix the flour with salt and pepper to taste on a piece of waxed paper. Dredge the beef and the bones in the flour heat to medium. Heat 2 tbsp of the oil in a large heavy skillet over medium-high heat. When the oil is hot but not quite smoking, brown the beef and the bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; do this in small batches so the pan isn't crowded, adding more oil as needed.
Transfer the meat and the bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of water and stir, scraping up any browned bits. Remove the skillet from the heat. Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram, and the peppercorn; bring to a boil.
Lower the heat to medium, partially cover the pot, and simmer until meat is tender, 1 1/2 to 2 hours, stirring, occasionally to prevent the meat from sticking to the bottom of the pot. Add the green beans, potatoes and the remaining marjoram, stirring them into the stew. Add the wine if desired.
If the stew is very thick, add some more water-the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste. Servings: 8 to 10
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FARMHOUSE BEEF STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
2 lb boneless stewing beet such as chuck
2 lb center-cut shinbone
1/3 cup flour
Salt and freshly ground black pepper
4 to 5 tbsp mild vegetable oil
2 small onions, peeled and cut into 1/4 inch thick lengthwise slices
5 medium carrots, peeled and cut into 1 inch pieces
5 to 6 cups water
2 lb ripe plum tomatoes or 1 (28 oz) can plum tomatoes, coarsely chopped
2 bay leaves
2 tsp paprika
3/4 tsp dried
10 black peppercorns
12 oz green beans, trimmed and cut into 1 inch pieces
1 lb Russet potatoes, peeled and cut into 1/2 inch chunks
1/2 cup hearty red wine (optional)
2 cups fresh or frozen corn kernels
Cut the stewing beef into 1 inch chunks. Trim the meat from the shinbones and cut it into similar-size pieces. Mix the flour with salt and pepper to taste on a piece of waxed paper. Dredge the beef and the bones in the flour heat to medium. Heat 2 tbsp of the oil in a large heavy skillet over medium-high heat. When the oil is hot but not quite smoking, brown the beef and the bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; do this in small batches so the pan isn't crowded, adding more oil as needed.
Transfer the meat and the bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of water and stir, scraping up any browned bits. Remove the skillet from the heat. Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram, and the peppercorn; bring to a boil.
Lower the heat to medium, partially cover the pot, and simmer until meat is tender, 1 1/2 to 2 hours, stirring, occasionally to prevent the meat from sticking to the bottom of the pot. Add the green beans, potatoes and the remaining marjoram, stirring them into the stew. Add the wine if desired.
If the stew is very thick, add some more water-the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste. Servings: 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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