Recipe by Queen Dragon Mom
Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.
Top Review by smile4uuu
Best Beef Stew ever! Perfect for the skier or tailgater...a hearty stew with lots of "stuff" and a tangy, spicy finish. Although great on its own, you can kick it up a knotch serving it in a sourdough bread bowl..definitely a Bobby Flay kick butt recipe. Its a keeper.
- 10 slices thick bacon, diced
- 2 cups beef stew meat, cut into 1 1/2 inch pieces
- 2 lbs lamb stew meat, cut into 1 1/2 inch pieces
- 2 lbs pork stew meat, cut into 1 1/2 inch pieces
- 1⁄4 cup unsalted butter
- 4 sweet red onions, chopped
- 2 heads garlic, peeled and minced
- 2 cups all-purpose flour
- 2 teaspoons caraway seeds
- 6 tablespoons sweet Hungarian paprika
- 1 tablespoon red pepper flakes
- 2 cups red wine vinegar
- 2 (14 1/2 ounce) canspeeled and diced tomatoes
- 10 cups beef stock
- 2 (12 fluid ounce) cans beer
- 1 tablespoon salt
- 6 cups water
- 4 red bell peppers, chopped
- 6 potatoes, peeled and cubed
- 2 parsnips, chopped
- 6 stalks celery, chopped
- 8 carrots, chopped
- 2 cups dry breadcrumbs
- 1 medium cabbage, chopped
- 2 cups green peas
Directions See How It's Made
- In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
- Using a slotted spoon, remove the bacon from the skillet and set aside.
- In small batches, saute the meat in the bacon fat until browned.
- Use a slotted spoon and set the stew meats aside as well.
- Melt the butter in the bacon fat in the same skillet over medium heat.
- Add the onion and garlic and saute for 5 minutes.
- Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
- Stir for two minutes until all the flour is dissolved.
- Whisk in the vinegar and tomato.
- The mixture should be very thick.
- Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
- Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
- Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
- Stir in the breadcrumbs until stew has thickened.
- Add the cabbage and peas and simmer for 5 more minutes.
- (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).