Recipe by Acerast
This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)
Top Review by Tess #2
Looks like I am the first to review this recipe. It was delicious. I made it in a cast iron dutch oven and cooked it in the oven (300 deg) as I do alot of things (huge fan of cast iron). I did make double sauce as I added more potatoes and carrots than the recipe called for. Peas and thyme and a splash of red wine was also added. I did not add the green beans. I did not have to thicken the sauce as everything really cooked down just right in the cast iron. This is indeed a good basic beef stew recipe that can easily be adjusted to suit individual tastes. Thanks for posting. Tess #2, another Hoosier from your neck of the woods.
- 1 lb lean beef chuck, cut into 1 inch cubes
- 2 tablespoons all-purpose flour
- 4 tablespoons cooking oil, divided
- 2 large yellow onions, thinly sliced
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups carrots, sliced
- 2 potatoes, cut into 1/2 inch cubes
- 1 cup green beans, cut into 1 inch
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 cups beef broth
- 1⁄4 cup fresh parsley, chopped (optional)
Directions See How It's Made
- Coat beef with flour, shaking off excess.
- In a large kettle, heat 2 tbsp oil over medium-high heat.
- Add beef and saute until browned about 6 minutes.
- Remove and transfer on a plate.
- In the same kettle, add 2 tbsp oil and add onion and mushrooms.
- Saute for for 6 minutes.
- Add garlic and saute for 1 minutes.
- Pour off fat.
- Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
- Bring to a boil.
- Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
- Add carrots, potatoes, and green beans.
- Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
- In a small bowl, mix cornstarch and cold water.
- Stir in stew.
- Bring to a boil for 1 minute.
- Sprinkle with parsley and serve.