Classic Beef Stew

Classic Beef Stew

looks complicated , but not really
Course: Main Course
Cuisine: American
Keyword: beef

Ingredients

  • 7 Tbls vegetable oil Divided
  • 3 lbs beef 1 inch cubes Seasoned with salt and pepper
  • 1 cup red wine
  • 1 large onion medium dice
  • 3 cloves garlic minced
  • 2 cups celery large dice
  • 2 Tbls flour
  • 2 Tbls tomato paste
  • 1/2 Tbls fresh thyme leaves or 1 tsp dry
  • 2 bay leafs
  • 2 + 1/2 cups beef stock
  • 3/4 lbs fingerling potatoes boiled until tender and cut in half
  • 1 lbs carrots large slices
  • 1/2 lbs parsnips large slices
  • 1/2 lbs turnips large slices

Instructions

  • Preheat oven 375°
  • In a cast iron pan brown off beef cubes in 3 batches using 1 Tbls or so of oil , remove meat from pan and add red wine, stir to remove brown bits stuck to pan. Reserve liquid. In a large pot heat 3 Tbls of oil , add onions , garlic and celery. Cook gently 10 minutes , add flour cook 2 minutes stirring constantly, add tomato paste, stir 1 minute . Now add the beef , beef stock, thyme, bay leafs, reserved liquid and enough water to cover meat . Cook covered very slowly approximately 2 hrs or until tender.
  • While your meat is cooking roast your veggies by tossing them with remaining oil, salt and pepper and cooking until tender about 35 minutes.
  • When meat is tender stir in your potatoes and veggies. and serve away.

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