Recipe by CountryLady
Simple home-style cooking is always the best and every culture loves stew - this version is a favourite in my family! Sometimes, I'll add parsnips or turnips - at other times, I'll omit the potatoes & serve over broad noodles - and occasionally, I top it with dumplings!!
Top Review by Hag chef
This was an excellent beef stew. We really enjoyed it. Simmering the beef for 1 1/2 hours made the meat nice and tender, without making the vegetables mushy. Unfortunately, I didn't have a can of tomatoes in the house, so I tried this recipe without them, and we thought it was wonderful anyway. I'll try it agian with the tomatoes.
- 907.18-1133.98 g lean beef, cut into cubes
- 29.58 ml light olive oil
- 29.58 ml butter (or margarine)
- 1 onion, finely chopped
- 59.14 ml flour
- 1 bay leaf
- 9.85 ml chopped fresh thyme (or 1 tsp dried)
- 946.36 ml beef stock
- salt & pepper
- 59.14 ml red wine (recommended!) (optional)
- 6-8 carrots, coarsely chopped
- 6-8 potatoes, coarsely chopped
- 6-8 small onions, coarsely chopped
- 793.78 g can Italian tomatoes, drained & chopped
- 59.14 ml chopped fresh Italian parsley
Directions See How It's Made
- Pat meat dry with a paper towel.
- Heat oil & butter together in a large heavy saucepan.
- Add meat & cook, stirring constantly, until browned all over.
- Remove from pot, cover & set aside.
- To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
- Add a little more butter, if necessary.
- Stir in flour & cook, stirring, until mixture is golden.
- Return meat to pot.
- Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
- Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
- Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
- Taste & adjust seasoning, if necessary.
- Sprinkle with parsley.