MOM'S BEST BEEF STEW
Source of Recipe
from "Mary Engelbreit's Queen of the Kitchen Excerpted Cookbook"
Recipe Introduction
This home-style stew brings back memories of childhood. Prepare it a day ahead so all the luscious flavors have a chance to develop, and be sure to serve it with the Buttermilk-Scallion Drop Biscuits -- they're perfect for
sopping up the delicious juices.
Like most one-pot dishes, this recipe is easily doubled, so it's perfect for
a crowd. The stew freezes well: Simply divide into easy-to-serve portions
and it will keep for up to three months.
List of Ingredients
Serves 4-6
1/2 cup all-purpose flour
1 teaspoon paprika
Salt and freshly ground pepper
2 pounds well-trimmed beef chuck, cut into 11/4-inch chunks
About 1/4 cup olive oil
1 large onion, chopped, plus 4 small onions each cut into 6 wedges
4 garlic cloves, minced
3/4 teaspoon dried thyme, crumbled
3 bay leaves
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can stewed tomatoes
1 1/2 cups water
1 pound new potatoes, cut into 1-inch chunks
1/2 medium butternut squash, peeled, seeded and cut into 1-inch chunks
(about 2 cups)
2 large carrots, cut into 1/2-inch slices
Buttermilk-scallion drop biscuits (see recipe)
Recipe
In a large bowl, mix the flour, paprika, 1/2 teaspoon salt and 3/4 teaspoon pepper. Add beef and toss until coated.
In a Dutch oven, heat 2 tablespoons of the oil over medium high heat.
Cook the beef, in small batches, for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside the remaining seasoned flour.
Reduce the heat to medium and add the chopped onion, garlic, thyme and bay leaves. Pour in 1/4 cup of the broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring,
for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Add the tomatoes and stir until the mixture begins to boil. Add the remaining broth, the water and beef, along with any accumulated meat juices and bring to a boil. Reduce the heat to low. Cover and simmer for about 1 1/2 hours, or until the meat is just tender when pierced with a fork.
Add the potatoes, onion wedges, squash and carrots and return the stew to a simmer. Cover and cook for 30 to 40 minutes longer, until the beef and vegetables are very tender. Serve the stew accompanied by the buttermilk-scallion drop biscuits.
Per serving: 870 calories, 47 g protein, 57 g carbohydrates, 51 g fat, 132
mg cholesterol, 700 mg sodium, 4 g fiber. Calories from fat: 52 percent.
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