Frank's Recipes! Old Fashioned Beef Stew with Winter Vegetables

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Old Fashioned Beef Stew with Winter Vegetables

There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables a day or two later. Serve with a piquant cabbage, apple and cauliflower salad and a light dessert.

2-1/2 lb Lean boneless stewing beef (chuck recommended) 1.125 kg
1 tablespoon Oil 15 mL
3 tablespoon Butter 50 mL
3/4 cup Finely chopped onion 175 mL
1/4 cup All purpose flour 50 mL
1 tsp Salt 5 mL
1/2 tsp Freshly ground pepper 2 mL
1 Bay leaf
1 tsp Each of crushed thyme and marjoram 5 mL
4 cups Lightly salted beef stock or water 1 L
8 Small potatoes
8 Onions
8 Medium carrots
1/4 Medium rutabaga (yellow turnip)
3 Medium parsnips
3 Canned tomatoes plus 1/2 cup (125 mL) liquid
1 cup Frozen peas 250 mL
1/2 cup Chopped fresh parsley 125 mL

Cut beef into 1-1/2-inch (4 cm) cubes; pat dry with paper towel. In heavy saucepan, heat oil and butter; brown meat one layer at a time. (For a rich tasty stew, it's important to brown meat well at this stage.)

When all meat is browned, set aside. Melt more butter in saucepan if necessary and sauté onion until tender and golden. Stir in flour; continue cooking over medium heat until flour is golden.

Return meat to saucepan; add seasonings (pepper, bay leaf, thyme and marjoram) and stock. Using wooden spoon, scrape up all browned bits from bottom of pan. Simmer, partially covered, until beef is tender, about 1-1/2 hours. Either cool and refrigerate overnight to allow flavours to mellow, or proceed with vegetables.

Peel potatoes, onions, carrots, rutabaga and parsnips. Leave potatoes whole; cut a shallow "X" in root end of each onion. Cut carrots, rutabaga and parsnips into finger-length sticks. Chop tomatoes coarsely.

Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve.

Makes 8 servings.