30 Exotic Classic Northern Beef Stew suitable for every moment!
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There are several resources of information on cooking. Some info is tailored in the direction of skilled chefs and except the average individual. It can be confusing to wade through all of the readily available info. Luckily, this Classic Northern Beef Stew recipe is easy to make and will give you some excellent ideas. They will work for any individual, even an amateur.
Classic Northern Beef Stew
To make Classic Northern Beef Stew you need 20 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Classic Northern Beef Stew :
- You need vegetable oil.
- Provide lbs. beef chuck, cut into 1-inch cubes.
- Prepare all-purpose flour.
- You need to prepare salt and black pepper.
- You need beef broth.
- Provide red wine.
- Prepare bay leaf.
- You need to prepare medium onion, cut into wedges (8 pieces).
- Use large “gold” potatoes, cut into 2-inch pieces.
- You need to prepare medium carrots, cut into 1-inch pieces.
- Use large mushrooms, halved.
- Use celery stalks, cut into 1-inch pieces.
- You need turnips, peeled, cut into 2-inch pieces.
- Use salt and black pepper.
- You need paprika.
- Use dried thyme.
- Use clove (grated or powdered).
- Use allspice (ground or powdered).
- You need tomato paste.
- You need to prepare Marsala wine (optional).
Short Tips:
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- 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..
Since you have actually reviewed the Classic Northern Beef Stew recipe, and you have the knowledge that you require to do in the kitchen area. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some cooking to do.
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