Recipe
OLD FASHION BEEF STEW
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 2 hours 30 minutes
Totaltime: 3 hours 0 minutes
Ingredients
- 3 tablespoons butter
- 3 tablespoons canola oil
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 2 chopped shallots
- 2 tablespoons flour
- 1 quart beef stock
- 1 1/2 cups dry red wine
- 1 tablespoon tomato paste
- 2 cloves minced garlic
- 1 teaspoon dried savory
- 1/2 teaspoon dried thyme
- 4 medium potatoes, peeled and cubed
- 4 sliced carrots
- 20 small white onions, peeled
- 1/4 cup canola oil
- 8 ounces fresh mushrooms, cut into quarters
- chopped parsley for garnish
Preparation
-
Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.
Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
Cover casserole and bake for 2 hours.
Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
Heat oil in a frying pan.
Fry onions and mushrooms until brown and tender.
Add to stew when meat is tender. Sprinkle with chopped parsley.
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