Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, classic northern beef stew. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Classic Northern Beef Stew is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Classic Northern Beef Stew is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Classic Northern Beef Stew:
- Prepare 1/3 cup vegetable oil
- Take 2.5 lbs. beef chuck, cut into 1-inch cubes
- Prepare 1/3 cup all-purpose flour
- Take Dash salt and black pepper
- Make ready 2 cups beef broth
- Take 1 cup red wine
- Take 1 bay leaf
- Get 1 medium onion, cut into wedges (8 pieces)
- Get 3 large “gold” potatoes, cut into 2-inch pieces
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Make ready 8 oz. large mushrooms, halved
- Get 4 celery stalks, cut into 1-inch pieces
- Make ready 1 lb. turnips, peeled, cut into 2-inch pieces
- Get Dash salt and black pepper
- Get 1 tsp. paprika
- Prepare 1 tsp. dried thyme
- Make ready 1/2 tsp. clove (grated or powdered)
- Get 1/2 tsp. allspice (ground or powdered)
- Take 1 can (6 oz.) tomato paste
- Take 1/4 cup Marsala wine (optional)
Instructions to make Classic Northern Beef Stew:
- Prepare meat and vegetables before the cooking steps.
- Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.
- Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]
- Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]
- Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.
- Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.
- Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]
- Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]
- Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.
So that is going to wrap it up with this special food classic northern beef stew recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to classic northern beef stew cooking. Go on get cooking!
