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Best Beef Stew, The

1 tb Butter
1 tb Olive Oil
2 c Onions 1 1/4 lb Stew meat
1/4 c Flour, all-purpose
12 oz Beer
28 oz Tomatoes, canned -- cut up
1/4 ts Oregano
1 ts Thyme
1/2 ts Salt
3 Potatoes -- cubed
3 Carrots -- sliced thick
1/4 Turnip -- cubed (optional)
Pepper -- to taste
1 ts Parsley

Onions should be cut in thin wedges for 5 cups. Use boneless short-rib, blade or rump roast cut into 1 inch cubes.

In large ovenproof casserole with lid or Dutch oven, heat half the butter and oil over medium heat. Cook onions until beginning to brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden. Remove onions. Set aside. Wipe casserole.

Lightly coat meat in flour, shaking off excess. Heat remaining butter and oil in casserole over medium-high heat. Add meat in batches (pieces should not touch) and brown well on all sides. Add to onions. Pour off any fat in casserole. Add beer, bring to boil stirring to scrape up brown bits from bottom. Simmer beer over medium heat until it reduces by one-third, about 3 minutes. Return onions and beef to casserole along with tomatoes and their juices, oregano, thyme and salt. Cover tightly (put foil over pan before placing lid on to keep it tight). Cook in preheated 325 F oven 1 hour. Add diced potatoes, turnip (if using) and sliced carrots. Cook for 1 hour or until meat and veggies are fork tender.

Optional. Heat olive oil in heavy skillet. Add mushrooms. Cook over medium-ghigh heat about 5 minutes, turning at intervals, until nicely browned. Add to stew. Adjust seasoning with salt and pepper. Garnish with parsley. Makes 4.

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