Beef Broth Braised Beef Stew
- Ready In:
- 2hrs 30mins
- 1⁄4 cup vegetable oil
- 3 cloves garlic, chopped
- 2 lbs beef stewing meat, cut in 1-inch- 1/1/2-inch size
- 1⁄4 cup flour
- 1 tablespoon butter
- 1 medium size onion, finely diced
- 1 medium sized carrot, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 sprigs fresh thyme
- 0.5 (375 ml) bottle red wine
- 5 cups beef broth
- 2 bay leaves
- 4 medium sized potatoes, cut into bite-sized pieces
- 2 medium sized carrots, cut into bite-sized pieces
- 1⁄2 medium turnip, cut into bite-sized pieces
- I like to use a Dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
- In a Dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. Remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
- Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine.
- Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. Add beef, beef broth and bay leaves.
- Cover and bring to a boil for 5 minutes. Place in a 325F oven for 30 minutes, add potatoes, carrots and turnips. Gently incorporate into the stew, return to the oven for another 2 hours. Stir every 30 minutes.
- If time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
- If you do not use red wine, add 2 cups extra broth.
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