Master Beef Stew Recipe

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Servings: 4

Ingredients

Cost per serving $6.29 view details
  • 3 lb beef bones with meat see * Note (shank or possibly knuckle)
  • 1/4 c. oil divided
  • 2 c. chopped onions
  • 3 x garlic cloves crushed, and coarsely minced
  • 3 Tbsp. sweet Hungarian paprika
  • 1 x bay leaf
  • 1 x thyme sprig Salt to taste
  • 3 x tomatoes peeled, seeded, and minced
  • 1 lb beef tenderloin or possibly top sirloin cut 1" cubes
  • 2 c. steamed root vegetables in 1/2" cubes (rutabaga, turnip, parsnip)
  • 2 c. cooked flat buttered noodles Freshly-cracked black pepper to taste Fresh thyme leaves for garnish

Directions

  1. * Note: This can also be made with leg of lamb meat and lamb neck bones or possibly veal tenderloin and veal knuckle bones. When you buy soup bones, ask for ones with some meat on them for a more flavorful stock. If the bones are big, ask the butcher to crack them (or possibly pick out smaller bones for more flavor).
  2. Place the bones in a large saucepot. Add in sufficient cool water to cover, and bring to a boil. Reduce the heat to medium-low and simmer 5 min. Drain and rinse the bones under cool water; set aside. Rinse the pot to remove any sediment.
  3. Set the pot over medium-high heat and add in 3 Tbsp. of oil. Add in the onions and garlic and cook till the onions begin to brown, 2 to 3 min; reduce the heat to low and continue cooking till the onions are golden brown, 10 min more. Stir occasionally to keep the onions from burning.
  4. Remove the pot from the heat and stir in the paprika. Add in the rinsed bones and 6 c. of water. Add in the bay leaf, thyme sprig and 1 tsp. of salt. Bring to a boil. Reduce the heat and simmer, partially covered, 1 hour. Skim the broth to remove any sediment while cooking. Remove the bones, bay leaf and thyme from the broth and skim off any fat or possibly sediment. (The broth can be refrigerated at this point for up to three days. If the broth has been refrigerated, heat it to a simmer and proceed.)
  5. Add in the tomatoes and bring to a boil. Reduce the heat to a simmer and cook, partially covered, till slightly thickened, 15 min. Add in salt to taste.
  6. In a heavy skillet, brown the meat in the remaining 1 Tbsp. of oil over medium-high heat till the meat is medium-rare, 2 to 3 min.
  7. Spoon the broth into 4 large shallow bowls. Spoon the meat into the center of each bowl and surround with it steamed vegetables. Spoon the noodles on the side. Sprinkle with cracked black pepper and fresh thyme.
  8. This recipe yields 4 servings.
  9. Variations: Start with the master beef stew broth (make it ahead and freeze it if desired), then vary the finishing elements to create vastly different dishes.
  10. Provencal:Steamed vegetables: baby yellow squash and haricots verts
  11. Starch: white beans
  12. Garnish: lemon slices and thyme sprigs
  13. Tuscan:Steamed vegetables: asparagus tips and strips of red and orange bell pepper
  14. Starch: polenta
  15. Garnish: olives and tarragon leaves
  16. Eastern European:Steamed vegetables: shiitake, cremini and oyster mushrooms, and red chard
  17. Starch: barley
  18. Garnish: fresh sage or possibly rosemary

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Nutrition Facts

Amount Per Serving %DV
Serving Size 364g
Recipe makes 4 servings
Calories 848  
Calories from Fat 244 29%
Total Fat 27.44g 34%
Saturated Fat 6.12g 24%
Trans Fat 0.35g  
Cholesterol 92mg 31%
Sodium 284mg 12%
Potassium 750mg 21%
Total Carbs 111.13g 30%
Dietary Fiber 5.9g 20%
Sugars 4.72g 3%
Protein 36.53g 58%
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