Beef Stew
Ingredients:
- 1 large onion
- 1 large carrot
- 3 celery ribs
- 2 green onion stalks
- 1 parsnip
- 4 or 5 small golden potatoes
- 2 cloves garlic
- 1 apple, skinned
- 2 bay leaves
- 1/2 lb stew meat
- 4 cubes (4 ounces) of pork stock
- 1 beef bouillon
- 2 cups red wine, divided
- 1 1/4 cup water
- 1/2 tbs tomato paster
- 1 tbs Worcestershire sauce
- 1/2 tsp dried rosemary
- 1 can cream of mushroom soup
- 1 tbs flour
- salt, to taste
- pepper, to taste
Instructions:
- Season and flour the beef
- Dice all vegetables, except the green onions, roughly into 1 inch cubes, keeping all vegetables approximately the same size to ensure evenness of cooking.
- In a sturdy pot, sear the beef until all sides are crusted, then remove and set aside.
- Cook the vegetables, bay leaf, and diced garlic in the pot until a nice golden color touches them, seasoning with salt and pepper
- Add the meat back into the pot and use 1/2 cup of the wine to deglaze the pan
- Mix the stock, bouillon, remaining wine, and water together, and add to the pot
- Add the green onion stalks, rosemary, Worcesteshire sauce, tomato paste, and cream of mushroom soup, and mix
- Core and dice the apple to about the same size as the vegetables and add to the stew
- Cover and set to simmer for 3 hours
- Check occasionally. Stew should be thick in consistency. If too thick, or beginning to burn, add more water to compensate for any lost liquid.
- When done, remove green onions and bay leaves and serve with buttered rice or crusty bread
Suggestions:
In the initial trial, the parsnips added a necessary kick to the flavor of the stew, but the actual pieces may be overwhelming to taste. Consider adding the parsnips in larger chunks, or diced and tied in a cheesecloth and remove when the stew is done.
- 1 large onion
- 1 large carrot
- 3 celery ribs
- 2 green onion stalks
- 1 parsnip
- 4 or 5 small golden potatoes
- 2 cloves garlic
- 1 apple, skinned
- 2 bay leaves
- 1/2 lb stew meat
- 4 cubes (4 ounces) of pork stock
- 1 beef bouillon
- 2 cups red wine, divided
- 1 1/4 cup water
- 1/2 tbs tomato paster
- 1 tbs Worcestershire sauce
- 1/2 tsp dried rosemary
- 1 can cream of mushroom soup
- 1 tbs flour
- salt, to taste
- pepper, to taste
Instructions:
- Season and flour the beef
- Dice all vegetables, except the green onions, roughly into 1 inch cubes, keeping all vegetables approximately the same size to ensure evenness of cooking.
- In a sturdy pot, sear the beef until all sides are crusted, then remove and set aside.
- Cook the vegetables, bay leaf, and diced garlic in the pot until a nice golden color touches them, seasoning with salt and pepper
- Add the meat back into the pot and use 1/2 cup of the wine to deglaze the pan
- Mix the stock, bouillon, remaining wine, and water together, and add to the pot
- Add the green onion stalks, rosemary, Worcesteshire sauce, tomato paste, and cream of mushroom soup, and mix
- Core and dice the apple to about the same size as the vegetables and add to the stew
- Cover and set to simmer for 3 hours
- Check occasionally. Stew should be thick in consistency. If too thick, or beginning to burn, add more water to compensate for any lost liquid.
- When done, remove green onions and bay leaves and serve with buttered rice or crusty bread
Suggestions:
In the initial trial, the parsnips added a necessary kick to the flavor of the stew, but the actual pieces may be overwhelming to taste. Consider adding the parsnips in larger chunks, or diced and tied in a cheesecloth and remove when the stew is done.