Tuesday, February 4, 2020

The Outlaw Gourmet's Favorite Beef Stew



I love just about any or all stews.  Hearty, chunky and well seasoned stews on wintery days like we are having now in Utah. It  just fill you up and makes every thing O K. Cooked  in a big old cast iron Dutch oven makes it even better.




2 Tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 pound beef chuck cut into 1½ inch cubes
2 Tablespoons vegetable oil
2 medium onions, coarsely chopped
6 ounces small whole mushrooms
1 pound white potatoes, peeled and cut into 1 inch cubes
6 medium-size carrots, sliced 1 inch dice
2¼ cups of basic beef broth or stock
1 cup dry red wine
1 bay leaf
½ teaspoon dried thyme 
3 medium parsnipes, peeled and cubed
6 fresh Brussels sprouts, cut in half
¼ cup fresh parsley, minced 



Mix the flour, salt, and pepper in small paper bag. Add beef half at a time and shake until well coated. Heat the oil in a deep 12 " Dutch oven over 10 charcoals for about one minute. Add half the beef and brown on all sides, turning frequently, for about 5 minutes. transfer to a palate and repeat for the remaining beef. Add the onions to the Dutch oven and sauté, stirring occasionally, for 2 minutes or until lightly softened, Add mushrooms and sauté, stirring occasionally, for 2 minutes or until lightly golden. Return all the beef to the Dutch oven and add potatoes, carrots, Brussles sprouts, stock, wine, bay leaf, and thyme. Bring to a boil. Cover with lid and place 12 to 14 charcoals on lid and simmer for 1 hour. Stir 2 or 3 times during the hour. Remove lid to a lid holder and add parsnips. Return lid to Dutch oven and cook 15 to 20 minutes or until vegetables are tender. Remove lid to the lid holder and remove bay leaf and stir in the parsley. serve.












Ron Clanton
The Outlaw Gourmet
Don't rob yourself of good cookin' 
 

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