Classic Northern Beef Stew
Classic Northern Beef Stew

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, classic northern beef stew. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Classic Northern Beef Stew is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Classic Northern Beef Stew is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Classic Northern Beef Stew:
  1. Take 1/3 cup vegetable oil
  2. Prepare 2.5 lbs. beef chuck, cut into 1-inch cubes
  3. Take 1/3 cup all-purpose flour
  4. Prepare Dash salt and black pepper
  5. Make ready 2 cups beef broth
  6. Prepare 1 cup red wine
  7. Make ready 1 bay leaf
  8. Make ready 1 medium onion, cut into wedges (8 pieces)
  9. Take 3 large “gold” potatoes, cut into 2-inch pieces
  10. Get 1 lb. medium carrots, cut into 1-inch pieces
  11. Take 8 oz. large mushrooms, halved
  12. Take 4 celery stalks, cut into 1-inch pieces
  13. Prepare 1 lb. turnips, peeled, cut into 2-inch pieces
  14. Get Dash salt and black pepper
  15. Prepare 1 tsp. paprika
  16. Make ready 1 tsp. dried thyme
  17. Make ready 1/2 tsp. clove (grated or powdered)
  18. Get 1/2 tsp. allspice (ground or powdered)
  19. Take 1 can (6 oz.) tomato paste
  20. Get 1/4 cup Marsala wine (optional)
Instructions to make Classic Northern Beef Stew:
  1. Prepare meat and vegetables before the cooking steps.
  2. Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.
  3. Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]
  4. Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]
  5. Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.
  6. Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.
  7. Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]
  8. Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]
  9. Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.

So that is going to wrap it up with this exceptional food classic northern beef stew recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!