“This hearty stew can hit the spot on a cold and hungry day”
Prep time: 20 minutes
Cooking time: 1 hour 40 min
- 2 Lbs. Stew beef, cut into bite-size pieces
- 1/4 cup plus 3 tablespoons flour
- 2 celery chopped
- 2 large onion, coarsely chopped
- 2 to 3 cloves garlic, minced
- 1 cup tomato juice
- ½ cup tomato paste
- 3 cups beef broth
- 4 tablespoons vegetable oil
- 3/4 teaspoon sea salt, plus more to taste
- 2 bay leaves
- 3 carrots, peeled and sliced into thin rounds
- 3 large all-purpose potatoes, cut into chunks
- 2 cups fresh green beans, in bite-size pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- Black pepper, to taste
- 1 ounce beer
- 1 tablespoon sugar
- Set a large, heavy-bottomed soup or stew pot over medium heat for several minutes. Meanwhile, combine the stew beef and 1/4 cup of the flour in a gallon size plastic or paper bag. Shake well to coat the meat.
- Add 2 tablespoons of the vegetable oil to the pot. Spread the oil around the pan. Shake off any excess flour and add half of the meat to the pan, and brown for 3 to 4 minutes, stirring occasionally. Place browned meat on sheet then add the remaining 2 tablespoons of oil to the pan and brown the remaining meat.
- Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 minutes, stirring often.
- Stir in the broth, tomato juice, beer, 3/4 teaspoon salt, and bay leaves. Increase the heat and bring the liquid to a simmer. Afterwards reduce the heat to low. Cover the pot and gently simmer the stew for 45 minutes, stirring several times as it cooks.
- Stir in all remaining ingredients, except for the reserved 3 tablespoons of flour. Bring the stew to an active simmer and then reduce the heat to low. Cover and simmer gently for 45 minutes more, until the vegetables are tender.
- To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 tablespoons of flour. Then stir the mixture into the stew and simmer for 10 minutes more.
All recipes by Chef Ed Health and Fitness Talk