See Also: Beef Dishes · San Benito County Cooks
Old-Fashioned Beef Stew
by Bridget Magee for San Benito County Beef Week
1 # lean beef chuck, trimmed and cut into 1 inch cubes
2 T all-purpose flour
2 T olive oil
2 each, large yellow onions and large red onions, thinly sliced
2 c. sliced mushrooms
4 cloves of garlic, minced
1 t each spice: thyme, basil, white pepper
2 t tomato paste
2 c. beef broth
1 bay leaf
4 c. sliced carrots
2 medium red potatoes, thinly sliced
1 cup 1-inch green bean pieces
1 T cornstarch
1 T cold water
1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.
2. Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.
3. Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.
4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Garnish and serve.
Recipe created 1996-07-24.
© 1996-2013 Dorothy McNett. All Rights Reserved.