I’ve made this recipe countless times since I came upon it a couple of years ago. Changes: use half the amount of tomatoes and add a small tin of mild green chilies. I served it in a bowl with pasta. I doubled the recipes, except for the carrots and celery. For stewing beef, I cut up an eye of round roast. It cuts down on the cost and time needed to trim the stewing beef. At least this way, you know where your stewing beef came from. Take the extra time to cut off the muscle sheath. It doesn’t take long and is well worth it. I usually skip the rutabaga, peas, vinegar and the parsley, mostly because I forget. Very satisfying. It freezes well, making it a great weeknight option or quick fix when you don’t have the time or inclination to cook, but don’t want to go out.
1/4 cup(50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes*
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaves
4 large carrots*
2 stalks celery*
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes*
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (50 mL) fresh parsley, chopped
- In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to plate.
- Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.
- Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
Source: Oh-So-Easy Beef Stew, Canadian Living