Beef Stew

October 14, 2012
                             Jemma's Homemade Beef Stew  

North winds,a light frost, yellow and red leaves swirling to the ground are always a single in our home for a savory and warm meal.  Today I am going to share with you my homemade beef stew recipe, I was inspired by Tyler Florence- who has spent the last fifteen years traversing the globe in order to bring the best of the culinary world into our homes.  I always serve this with cornbread-it isn't any sin to use a mix!  

Easy Cornbread and Muffin Mix

Before I start  cooking, I always gather all of my ingredients together, I find I stay more organized this way.  

Steak, Olive Oil, Cloves, Bay Leaves, Sea salt, Pepper, flour

Frozen Pearl Onions, Peas, Red Potatoes, Garlic, Mushroom
and Orange Peel

Cutting Board and Ready to Chop

I have three daughters who are raising very young families-I understand the time crunch for preparing this stew so my suggestion would be in order to cut down on the prep-time to purchase either pre-diced or frozen vegetables from your local market. 

Cutting board with diced and chopped vegetables
1/4 cup extra-virgin olive oil, for frying
1 1/2 tablespoons butter
1/2 cup flour
1 pound top sirloin steak, cut into 1 1/2 inch pieces
3 tablespoons red wine vinegar
Sea Salt and freshly grown black pepper
3 garlic cloves minced
1/2 orange, zest
2 bay leaves
1/8 teaspoon ground cloves
4 cups of organic vegetable stock
2 Cups water
4-6 red potatoes, scrubbed clean(not peeled) cut in to cubes
4 carrots, peeled and sliced
1 pound of white mushrooms cut in slices
8oz. frozen pearl onions
8 oz. frozen peas
1/8tsp red pepper
Salt and pepper to taste

Horseradish sauce for garnish

Preheat a heavy- bottomed saucepan( I use the one my Mother gave me years ago) or Dutch oven with the oil and butter.  While the pan is heating, arrange the flour on a large dish.  Season the cubed beef with some salt and freshly ground pepper then toss in the flour to coat the beef.  Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not over crowd the pan.  If necessary work in batches.  Thoroughly brown all of the cubes on all sides.  Once all of the meat has been browned remove it to a plate and reserve.

Add the red wine vinegar and 2 cups of the organic vegetable broth,  1 cup water and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon, being sure to loosen up all those tasty yummies.  Once the liquid as gotten hot add the browned meat, minced garlic, orange zest, ground gloves, freshly ground black pepper, red pepper and salt to taste. Add bay leaves and remaining vegetable stock.  Bring the mixture up to a boil and then reduce the heat to a simmer and cook covered on low for 2 1/2 hours.  After 2 hours add the cubed potatoes, sliced carrots, pearl onions and mushrooms.  Turn the heat up slightly and simmer, uncovered for 30 minutes or until the vegetables are tender.  Add the frozen peas during the last minute of cooking.  If needed add the remaining 1 cup of water.  During the course of cooking, remove lid and stir.

To serve, place the stew in a soup bowl and garnish with Horseradish Sour Cream, include the cornbread muffin on the side.

Horseradish Sauce-this is an amazing sauce and works so well with this stew.
1 cup light sour cream
1 tablespoon olive oil
2 tablespoon horseradish
dash salt and pepper

Ingredients simmering in the rich,savory broth

This stew will make enough to serve 6 adults-you may have some left over, trust me, the leftover stew will be even better the next day! So don't throw it out!

Serve in your favorite soup bowl and garnish

I hope you enjoy this stew as much as we do!
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