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Before you jump to Classic Northern Beef Stew recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good With Regard To Your Health.
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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 that.
The ingredients needed to cook Classic Northern Beef Stew:
- You need vegetable oil
- Use lbs. beef chuck, cut into 1-inch cubes
- Prepare all-purpose flour
- Prepare salt and black pepper
- Get beef broth
- Prepare red wine
- Take bay leaf
- Prepare medium onion, cut into wedges (8 pieces)
- Take large “gold” potatoes, cut into 2-inch pieces
- Provide medium carrots, cut into 1-inch pieces
- Get large mushrooms, halved
- Use celery stalks, cut into 1-inch pieces
- Provide turnips, peeled, cut into 2-inch pieces
- Use salt and black pepper
- Provide paprika
- Get dried thyme
- Prepare clove (grated or powdered)
- Get allspice (ground or powdered)
- Use tomato paste
- Prepare 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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