Classic Northern Beef Stew

This recipe produces thick gravy, with lots of flavor. It’s a chunky, hearty stew that yields leftovers for additional meals throughout the week. Just re-heat and serve.

  1. 1/3 cup vegetable oil
  2. 2 5 lbs beef chuck cut into 1-inch cubes
  3. 1/3 cup all-purpose flour
  4. Dash salt and black pepper
  5. 2 cups beef broth
  6. 1 cup red wine
  7. 1 bay leaf
  8. 1 medium onion cut into wedges (8 pieces)
  9. 3 large “gold” potatoes cut into 2-inch pieces
  10. 1 lb medium carrots cut into 1-inch pieces
  11. 8 oz large mushrooms halved
  12. 4 celery stalks cut into 1-inch pieces
  13. 1 lb turnips peeled cut into 2-inch pieces
  14. Dash salt and black pepper
  15. 1 tsp paprika
  16. 1 tsp dried thyme
  17. 1/2 tsp clove (grated or powdered)
  18. 1/2 tsp allspice (ground or powdered)
  19. 1 can (6 oz ) tomato paste
  20. 1/4 cup Marsala wine (optional)
  1. Change Prepare meat and vegetables before the cooking steps
  2. 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
  3. 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
  4. Change 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
  5. 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
  6. Change 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
  7. Change 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
  8. Change 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
  9. Add the Marsala wine and simmer uncovered for another 30 minutes Remove from heat and allow this to rest for 10 minutes before serving

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