Recipe of Speedy Classic Northern Beef Stew

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Classic Northern Beef Stew. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Classic Northern Beef Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Northern Beef Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Classic Northern Beef Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Classic Northern Beef Stew estimated approx 120 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you cook it.

This recipe produces thick gravy, with lots of flavor. It’s a chunky, hearty stew that yields leftovers for additional meals throughout the week. Just re-heat and serve.

Ingredients and spices that need to be Get to make Classic Northern Beef Stew:

1. 1/3 cup vegetable oil
2. 2.5 lbs. beef chuck, cut into 1-inch cubes
3. 1/3 cup all-purpose flour
4. Dash salt and black pepper
5. 2 cups beef broth
6. 1 cup red wine
7. 1 bay leaf
8. 1 medium onion, cut into wedges (8 pieces)
9. 3 large “gold” potatoes, cut into 2-inch pieces
10. 1 lb. medium carrots, cut into 1-inch pieces
11. 8 oz. large mushrooms, halved
12. 4 celery stalks, cut into 1-inch pieces
13. 1 lb. turnips, peeled, cut into 2-inch pieces
14. Dash salt and black pepper
15. 1 tsp. paprika
16. 1 tsp. dried thyme
17. 1/2 tsp. clove (grated or powdered)
18. 1/2 tsp. allspice (ground or powdered)
19. 1 can (6 oz.) tomato paste
20. 1/4 cup Marsala wine (optional)

Steps to make 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.

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