Recipe by preynolds
This fabulous "not so thick" beef stew will have you wanting for a snowy day by the fire. Serve with warm corn muffins and a sprinkle of sharp cheddar.
- 1 lb flank steak, cut into 1/4-1/2-inch pieces
- 8 ounces Red Bliss potatoes, medium dice
- 10 ounces sweet potatoes, medium dice
- 10 ounces carrots, medium dice
- 1 lb red onion, medium dice
- 10 ounces celery, medium dice
- 8 ounces parsnips, medium dice
- 2 cups corn niblets, frozen
- 2 cups spinach, frozen
- 4 ounces butter
- 2 ounces olive oil
- 10 ounces all-purpose flour
- 2 teaspoons dried thyme
- kosher salt, to taste
- black pepper, to taste
Directions See How It's Made
- Heat oil and butter in a pan until butter is melted.
- Coat beef with a scant amount of flour and sear in the oil mixture.
- Add vegetables and sauté.
- Season with thyme, salt and pepper.
- Sauté for about 5-7 minutes, stirring well to sauté each vegetable.
- Cook sweet and red bliss potatoes in heavily salted water until tender. Turn off, drain and reserve.
- After vegetables and beef are sautéed for a bit, add rest of flour and create a "vegetable roux". Cook for about another 5-7 minutes to cook off flour.
- Add 64 oz of water 1/4 of the amount at a time, allowing ingredients to thicken after each addition of liquid.
- Add the remainder of water and simmer for 40-60 minutes until the beef is tender and melts in your mouth.
- Add potatoes, niblets and spinach before serving. Note that corn and spinach do not have to be thawed to add to pot.
- Season further if necessary.