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Recipe

EASY BEEF STEW

Serves 8

Ingredients

  • 1/4 cup (60 mL) all-purpose flour
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    1 lb (454 g) stewing beef cubes
    1 tbsp (15 mL) vegetable oil
    2 onions, chopped
    2 cloves garlic, minced
    1 tsp (5 mL) dried thyme
    1/2 tsp (2 mL) dried oregano
    1 bay leaf
    4 large carrots
    2 stalks celery
    1/2 small rutabaga, peeled
    2 cups (500 mL) beef stock
    1 can (19 oz/540 mL) tomatoes
    4 potatoes, peeled and quartered
    1 cup (250 mL) frozen peas or beans
    1 tbsp (15 mL) red wine vinegar
    1/4 cup (60 mL) fresh parsley, chopped

Preparation

  • In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.

    Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.

    Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
Print Recipe
on The World Cuisine
 
 

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