Everything But the Kitchen Sink Beef Stew
From mystic_river1 16 years ago
- 120 minutes to make
- Serves 10
I really looked to see if I could find anything else to put in this delicious stew..but be my guest and add whatever you wish.
Ingredients
- 8 slices of bacon shopping list
- 2 1/2 pounds boneless beef chuck, cut into 1-inch cubes shopping list
- salt & pepper, to taste shopping list
- 1 large onion, chopped shopping list
- 3 leeks, chopped and well rinsed (use the white part and an inch or two of the green) shopping list
- 6 carrots, peeled and cut into 1 1/2 inch julienne shopping list
- 2 turnips, peeled and cut into pieces shopping list
- 2 teaspoons of sugar shopping list
- 2 1/2 cups of homemade beef stock shopping list
- 2 1/2 cups of red wine (preferable Burgundy, but drinkable) shopping list
- 2 tablespoons of tomato paste shopping list
- 2 tablespoons of butter shopping list
- 2 tablespoons of red currant jelly OR 1/4 cup mediera wine shopping list
- 1 tablespoon fresh rosemary, chopped shopping list
- 2 cups of pearl onions, red or white shopping list
- 8 ounces of mushrooms, sliced (wild mushrooms if available) shopping list
- 8 - 10 red new potatoes, quartered shopping list
- 6 cloves of garlic, minced shopping list
- 1/2 of fresh flat-leaf parsley, chopped shopping list
How to make it
- Chop the onion by first cutting in half, so the root is on each half.
- Now slice the other way,
- use all the white part and 2 inches of the green part of the leeks.. Chop.
- After that rinse very well. The way a leak grows it leaves sand and dirt between the layers.
- Cut the carrots in to 1.5" jullien pieces.
- Peal tand cube the turnips.
- Wash and quarter the taters.
- Boil the pearl onions for 5 minutes and then peal.
- If you squeeze from the top in a pinching motion they tend to pop right out. ( I have fun doing this..it always get me in a giggle fit)
- Then pinch off the root
- I bought precut and washed baby portaellos.
- 2.6 pounds of sirloin tip or chuck roast. 1" (ish) cubes.
- Cook the 8 slices of bacon and reserve half the grease in another container.
- Cook the steak in two sessions to avoid overloading the pan, season with salt and pepper. On the second go around use the reserved bacon grease.
- A dutch oven will not do for this recipe...you need a really big pot.
- Put the beef and bacon in your stock pot.
- Add the turnips, onion, leeks, carrots, and sugar to the pan. Cook med-hi for 8 min.
- Set aside.
- Melt butter in the same pan.
- Sautee the mushrooms.
- Set aside with the other veggies.
- Combine wine, stock or broth, tomato paste, jellyor wine, and thyme ...dry is ok if you rehydrate it first add two bay leaves (that you will remove before serving.
- Cook for a couple of mins.
- Pour liquid over meat, add potatoes and garlic. Bring to a boil, cover, simmer for 45 minutes.
- The reserve veggies, turnips, onion, leeks, carrots, mushrooms, pearl onions, and parsely.
- Add reserves to pot after 45 min simmer is done. Simmer for another 30-45min.
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
this is one fantastic stew great post mystic high5
momo_55grandma
in Mountianview loved it
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" It was excellent "