I am one spoiled girl . . . I have a husband who is amazing and a day and fairly easy to please. Beef stew is one of my boy's favorite meals and was screaming to be made this week as a heavy cold front has been hammering us the past week . . . preparing us for the grays of winter up a head and making fall tumble in a little faster than usual Welcome fall! Stick around a while . . . I'm not ready for winter weather . . .
Recipe by: Emily
2 1/2 pounds Stew Beef
2-3 Tbsp vegetable oil
2 cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Garlic cloves, minced
2 Bay leaves
2 Medium Onions, chopped
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp paprika
1/2 tsp dried Mustard
1/2 tsp dried Tarragon
Dash ground allspice or 2 whole Allspice
4 large Carrots, peeled and sliced
3 Ribs Celery, sliced
2 Parsnips, peeled and cut into a small dice
2 cups Potatoes, peeled and cut into 1 inch cubes
2 Tbsp Flour
2 Tbsp Butter, softened
1. Brown half of the beef in hot oil; 5-6 minutes. Remove the browned beef and set aside while browning the remainder of the beef. Add all of the beef, chopped onions2 1/2 cups of water, Worcestershire sauce, garlic, dried mustard, tarragon, bay leaves, salt, pepper, paprika, allspice, and balsamic vinegar to the pot. Cover and simmer for 1 1/2 hours.
2. Remove bay leaves, and whole allspice (if used). Add the celery and parsnips and cover and cook for 10 minutes (I put them in first to make sure the celery is not crunchy and so that the parsnips soften and thicken the gravy). Add the potatoes, carrots, and beef stock; cover and cook 30 to 40 minutes longer. To thicken gravy, mix together 2 tablespoons flour and 2 tablespoons butter. Add butter/flour mixture to 2 cups of the hot beef stock. Stir in flour mixture to the stew pot and cook until bubbly and thick. Enjoy!
-My husband likes his stew thick, so if you want a more liquid stew add more beef broth or water.
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