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The Very Best Beef StewSep 06 '00 Write an essay on this topic.It's raining and gray and windy and chilly here...and it's supposed to be that way tomorrow too. So I've taken some stew beef down from the freezer and look forward to having a a hearty bowl of... The Very Best Beef Stew 1 lb. stew beef 1 small carrot 1 small onion 1 large or 2 small potatoes 10 button mushrooms 1 rib celery 1 small can corn 1 small can lima beans 1 small can green beans 1 small can diced tomato 5 cups beef broth and/or water 1 cup red wine flour salt, pepper, thyme oil for cooking Dredge the stew beef pieces in flour mixed with salt and pepper. In the meantime, heat a large soup pot or Dutch oven over medium-high heat. Sear the beef in a generous amount of oil, turning so that all sides brown evenly. When beef is browned, remove from pot and set aside. Using a wooden spoon, loosen any bits that may have stuck to the pan. Return beef to pan and add beef broth, red wine, and canned, diced tomatoes (including any juice from tomatoes). Cover and lower heat. Simmer until beef is tender (usually 2+ hours, unless you are using a prime cut of stew beef). Remove cover and continue to simmer. Thicken broth, if desired, with a mixture of flour/water, stirring continuously as you add the flour mixture. Add remaining vegetables, including canned, and simmer for an additional 20 minutes or until veggies (such as potatoes and carrots) are tender. Season with salt, pepper, thyme. This is excellent in bread bowls, or served with any crusty bread. For really cold nights, serve with a glass of good red wine. Enjoy!  |
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