Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, classic northern beef stew. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Classic Northern Beef Stew is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Classic Northern Beef Stew is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Classic Northern Beef Stew:
- Take 1/3 cup vegetable oil
- Prepare 2.5 lbs. beef chuck, cut into 1-inch cubes
- Get 1/3 cup all-purpose flour
- Take Dash salt and black pepper
- Make ready 2 cups beef broth
- Prepare 1 cup red wine
- Prepare 1 bay leaf
- Prepare 1 medium onion, cut into wedges (8 pieces)
- Get 3 large “gold” potatoes, cut into 2-inch pieces
- Get 1 lb. medium carrots, cut into 1-inch pieces
- Make ready 8 oz. large mushrooms, halved
- Make ready 4 celery stalks, cut into 1-inch pieces
- Get 1 lb. turnips, peeled, cut into 2-inch pieces
- Get Dash salt and black pepper
- Make ready 1 tsp. paprika
- Take 1 tsp. dried thyme
- Get 1/2 tsp. clove (grated or powdered)
- Get 1/2 tsp. allspice (ground or powdered)
- Make ready 1 can (6 oz.) tomato paste
- Take 1/4 cup Marsala wine (optional)
Steps to make Classic Northern Beef Stew:
- Prepare meat and vegetables before the cooking steps.
- Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.
- Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]
- Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]
- Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.
- Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.
- Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]
- Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]
- Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.
So that’s going to wrap this up for this special food classic northern beef stew recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
