12 Days of Christmas 2016, Day 5: [Recipe] Beef Stew

When the weather outside is frightful,
And the fire is so delightful,
If you have no place to go,
Simmer low, simmer low, simmer low.

Jump straight to the recipe card

A hearty beef stew perfect for warming the belly and the soul on a cold day.

Enjoy!

[Recipe] Beef Stew

1.5 lbs stewing beef
2 Tbsp veg oil
1 cup flour
1/2 tsp pepper
1 tsp salt
1/4 tsp garlic powder
2 stalks celery, chopped
6 carrots, chopped
2 onions, chopped
4 medium potatoes, chopped
1 small turnip, chopped
1 Tbsp tomato paste
900 ml beef broth (1 carton)
1 bay leaf
2 tsp fresh rosemary
water, if required
1 cup frozen peas
salt and pepper, to taste

Place a large dutch oven or heavy bottomed pot over medium heat.

In a large plastic bag, combine the flour, pepper, salt, and garlic powder. Mix well.

Add the pieces of stewing beef to the bag of flour and shake well, coating the beef pieces with the seasoned flour.

Add 1 Tbsp of oil to the dutch oven. Add half of the beef pieces and sear the beef on all sides. This should only take a minute or two. Remove the beef from the dutch oven and set aside. Add the last of the oil and sear the remainder of the beef. Remove this second batch of beef and set it aside, as with the first batch. Lower the heat to medium.

Chop the celery, carrots, and onions to approximately the same size.

Chop the turnip and potatoes into slightly larger pieces, about 1 inch square.

Add celery, carrots, and onions to the dutch oven. Cook and stir for 5-10 minutes, until the vegetables begin to soften.

Add the tomato paste. Stir the tomato paste into the vegetables.

Add the potatoes, turnip, broth, rosemary, and bay leaf to the pot. Add enough water just to cover the vegetables.

Bring everything to a boil, then lower the heat to medium-low, keeping a low simmer. Simmer covered for an hour, then uncovered for 1-2 more hours.

Remove the bay leaf from the pot. Add the frozen peas and salt and pepper to taste. Continue to simmer for 10 more minutes, until the peas have warmed through.



[Recipe] Beef Stew
A thick and hearty beef stew, perfect for a cool day.
Write a review
Print
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
3 hr 30 min
3386 calories
344 g
585 g
101 g
273 g
29 g
3755 g
9699 g
45 g
0 g
58 g
Nutrition Facts
Serving Size
3755g
Amount Per Serving
Calories 3386
Calories from Fat 904
% Daily Value *
Total Fat 101g
155%
Saturated Fat 29g
145%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 49g
Cholesterol 585mg
195%
Sodium 9699mg
404%
Total Carbohydrates 344g
115%
Dietary Fiber 39g
155%
Sugars 45g
Protein 273g
Vitamin A
1292%
Vitamin C
227%
Calcium
54%
Iron
212%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 lbs stewing beef
  2. 2 Tbsp veg oil
  3. 1 cup flour
  4. 1/2 tsp pepper
  5. 1 tsp salt
  6. 1/4 tsp garlic powder
  7. 2 stalks celery, chopped
  8. 6 carrots, chopped
  9. 2 onions, chopped
  10. 4 medium potatoes, chopped
  11. 1 small turnip, chopped
  12. 1 Tbsp tomato paste
  13. 900 ml beef broth (1 carton)
  14. 1 bay leaf
  15. 2 tsp fresh rosemary
  16. water, if required
  17. 1 cup frozen peas
  18. salt and pepper, to taste
Instructions
  1. Place a large dutch oven or heavy bottomed pot over medium heat.
  2. In a large plastic bag, combine the flour, pepper, salt, and garlic powder. Mix well.
  3. Add the pieces of stewing beef to the bag of flour and shake well, coating the beef pieces with the seasoned flour.
  4. Add 1 Tbsp of oil to the dutch oven. Add half of the beef pieces and sear the beef on all sides. This should only take a minute or two. Remove the beef from the dutch oven and set aside. Add the last of the oil and sear the remainder of the beef. Remove this second batch of beef and set it aside, as with the first batch. Lower the heat to medium.
  5. Chop the celery, carrots, and onions to approximately the same size.
  6. Chop the turnip and potatoes into slightly larger pieces, about 1 inch square.
  7. Add celery, carrots, and onions to the dutch oven. Cook and stir for 5-10 minutes, until the vegetables begin to soften.
  8. Add the tomato paste. Stir the tomato paste into the vegetables.
  9. Add the potatoes, turnip, broth, rosemary, and bay leaf to the pot. Add enough water just to cover the vegetables.
  10. Bring everything to a boil, then lower the heat to medium-low, keeping a low simmer. Simmer covered for an hour, then uncovered for 1-2 more hours.
  11. Remove the bay leaf from the pot. Add the frozen peas and salt and pepper to taste. Continue to simmer for 10 more minutes, until the peas have warmed through.
beta
calories
3386
fat
101g
protein
273g
carbs
344g
more
The Frilly Apron http://www.thefrillyapron.com/

Leave a Reply

Your email address will not be published. Required fields are marked *