Classic Northern Beef Stew

Name: Classic Northern Beef Stew
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/3 cup vegetable oil; 2.5 lbs. beef chuck, cut into 1-inch cubes; 1/3 cup all-purpose flour; Dash salt and black pepper; 2 cups beef broth; 1 cup red wine; 1 bay leaf; 1 medium onion, cut into wedges (8 pieces); 3 large “gold” potatoes, cut into 2-inch pieces; 1 lb. medium carrots, cut into 1-inch pieces; 8 oz. large mushrooms, halved; 4 celery stalks, cut into 1-inch pieces; 1 lb. turnips, peeled, cut into 2-inch pieces; Dash salt and black pepper; 1 tsp. paprika; 1 tsp. dried thyme; 1/2 tsp. clove (grated or powdered); 1/2 tsp. allspice (ground or powdered); 1 can (6 oz.) tomato paste; 1/4 cup Marsala wine (optional)

Rick M @RickM_PTC

PTC, GA.

This recipe produces thick gravy, with lots of flavor. It’s a chunky, hearty stew that yields leftovers for additional meals throughout the week. Just re-heat and serve.

Rick M @RickM_PTC

PTC, GA.

This recipe produces thick gravy, with lots of flavor. It’s a chunky, hearty stew that yields leftovers for additional meals throughout the week. Just re-heat and serve.

Saved

Ingredients

120 mins

8 servings

1/3 cupvegetable oil
2.5lbs. beef chuck, cut into 1-inch cubes
1/3 cupall-purpose flour
Dashsalt and black pepper
2 cupsbeef broth
1 cupred wine
1bay leaf
1medium onion, cut into wedges (8 pieces)
3large “gold” potatoes, cut into 2-inch pieces
1 lb.medium carrots, cut into 1-inch pieces
8 oz.large mushrooms, halved
4celery stalks, cut into 1-inch pieces
1 lb.turnips, peeled, cut into 2-inch pieces
Dashsalt and black pepper
1 tsp.paprika
1 tsp.dried thyme
1/2 tsp.clove (grated or powdered)
1/2 tsp.allspice (ground or powdered)
1 can (6 oz.)tomato paste
1/4 cupMarsala wine (optional)

Saved

Steps

120 mins

1

Prepare meat and vegetables before the cooking steps.
2

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.
3

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]
4

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]
5

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.
6

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.
7

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]
8

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]
9

Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.