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We hope you got insight from reading it, now let’s go back to classic northern beef stew recipe. To make classic northern beef stew you only need 20 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Classic Northern Beef Stew:
- Use 1/3 cup vegetable oil
- Take 2.5 lbs. beef chuck, cut into 1-inch cubes
- Provide 1/3 cup all-purpose flour
- Take Dash salt and black pepper
- You need 2 cups beef broth
- Prepare 1 cup red wine
- Prepare 1 bay leaf
- Use 1 medium onion, cut into wedges (8 pieces)
- Get 3 large “gold” potatoes, cut into 2-inch pieces
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Use 8 oz. large mushrooms, halved
- You need 4 celery stalks, cut into 1-inch pieces
- You need 1 lb. turnips, peeled, cut into 2-inch pieces
- Take Dash salt and black pepper
- Prepare 1 tsp. paprika
- Use 1 tsp. dried thyme
- Take 1/2 tsp. clove (grated or powdered)
- Provide 1/2 tsp. allspice (ground or powdered)
- Provide 1 can (6 oz.) tomato paste
- Use 1/4 cup Marsala wine (optional)
Steps to make Classic Northern Beef Stew:
- 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.
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