Fall is here and the temps are going to drop, it’s a good time to make this hearty beef stew. This recipe was developed and photographed for a beef stock package. Lisa Bishop put this delicious recipe together.
4 to 6 servings
1/2 cup flour
1/2 teaspoon each salt and pepper
1 1/2 pounds boneless chuck or bottom round, cut into 2-inch pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 cup baby carrots, divided
1/2 cup sliced celery
4 cups beef stock
1 cup quartered petite red potatoes
1/2 cup peeled red pearl onions
1/2 cup mushrooms
In a shallow bowl, combine flour, salt and pepper. Dredge beef in flour mixture, and shake off excess. Heat oil in a Dutch oven over medium-high heat. Add beef in batches, browning well on all sides. Remove beef; set aside. Add garlic, ½ cup carrots, celery and sauté 3 to 5 minutes until they begin to soften. Add beef, beef stock and bay leaf, and bring to a boil. Reduce heat, cover and simmer over low 90 minutes, or until meat is tender. Add remaining carrots, potatoes, onions, and mushrooms, and cook 30 minutes more. Season with additional salt and pepper, to taste, and fresh chopped herbs, if desired. Remove bay leaf, and serve.
Give this recipe a try and let me know how it turns out.