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We hope you got benefit from reading it, now let’s go back to classic northern beef stew recipe. You can cook classic northern beef stew using 20 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Classic Northern Beef Stew:
- Use vegetable oil
- Provide lbs. beef chuck, cut into 1-inch cubes
- Use all-purpose flour
- Get salt and black pepper
- Get beef broth
- Use red wine
- Get bay leaf
- Provide medium onion, cut into wedges (8 pieces)
- Get large “gold” potatoes, cut into 2-inch pieces
- Prepare medium carrots, cut into 1-inch pieces
- Use large mushrooms, halved
- You need celery stalks, cut into 1-inch pieces
- You need turnips, peeled, cut into 2-inch pieces
- Use salt and black pepper
- Provide paprika
- Prepare dried thyme
- Take clove (grated or powdered)
- Provide allspice (ground or powdered)
- Prepare tomato paste
- Get Marsala wine (optional)
Steps to make Classic Northern Beef Stew:
- Prepare meat and vegetables before the cooking steps.
- 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.
- 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]
- 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]
- 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.
- 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.
- 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]
- 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]
- 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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