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Before you jump to Classic Northern Beef Stew recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every single “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is actually good guidance. But at times the last thing you wish to do is put together a whole supper for yourself and your family. Sometimes you just want to reach the drive through en route to your home and call it a day. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here’s how it is possible to eat healthfully while you are at a fast food place.
Aim for the side dishes. It has not been that long ago that all you could get in a fast food restaurant was French Fries. Now many of the fast food choices have been widened quite a bit. Now plenty of them provide salads. Chili is yet another option. You may get a baked potato. You can get fruit. There are so many options that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” aim to create a meal consisting of side dishes. When you do this you can keep your fat content as well as your calorie counts low.
Simple sense states that the best way to lose weight and get healthy is to ban fast food from your diet completely. While this is usually a good idea all you need to do is make a number of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let other people create your dinner. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to classic northern beef stew recipe. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Classic Northern Beef Stew:
- You need vegetable oil
- Take lbs. beef chuck, cut into 1-inch cubes
- You need all-purpose flour
- Get salt and black pepper
- Get beef broth
- You need red wine
- Take bay leaf
- Get medium onion, cut into wedges (8 pieces)
- Provide large “gold” potatoes, cut into 2-inch pieces
- Take medium carrots, cut into 1-inch pieces
- Prepare large mushrooms, halved
- Take celery stalks, cut into 1-inch pieces
- Take turnips, peeled, cut into 2-inch pieces
- Use salt and black pepper
- Prepare paprika
- Take dried thyme
- Take clove (grated or powdered)
- Use allspice (ground or powdered)
- Prepare tomato paste
- Use Marsala wine (optional)
Instructions 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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