Tuesday, February 8, 2011

Beef Stew

This is one of my family's favorites. We love it, even though it is not as rich and complex as the recipes below (John Thorne’s Beef with Carrots and  Dorie Greenspan’s My Go To Beef Daube).

It is a basic & hearty beef stew that is still flavorful with lots of vegetables and no wine. Good for kids :).

Click "Read more >>" below for the recipe.

Beef Stew

  4    pounds  beef chuck roast -- trimmed & cut into 2" pieces
  12  to 16 c  beef stock
  4    c  water
  4    c  tomato juice or one large can
  2    t  salt
  2    t  caraway seed
  2    pounds carrots -- sliced
  6    lg  potatoes -- cubed
  2    lg  potato -- grated to a pulp
  1    lb  green peas -- fresh OR frozen
  1    T  cornstarch (optional)

1.         In a 12 qt. pot over medium high,  brown meat in vegetable oil & pepper.  Do this in two batches to prevent crowding the meat which will mean steaming instead of searing.
2.  With all the meat back in the pot, add stock, water, juice, salt, and caraway.  Simmer for at least 30 minutes, until the meat is tender. Could be a while longer.
3.  Add carrots, potatoes, and potato pulp and simmer until the vegetables are almost cooked.
4.  Add peas and cook 5 to 10 minutes more.
5.  If stew is not thick enough for you, add paste of 1 T corn starch mixed with 1 T cold water.

NOTES : Total of about 5 pounds of potatoes

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