Beef Stew

Name: Beef Stew
Ingredients: -1/2 lb (1.1 kg) lean boneless stewing beef, (chuck recommended); 1 tbsp (15 mL) oil; 3 tbsp (45 mL) butter; 3/4 cup (175 mL) finely chopped onions; 1/4 cup (50 mL) all-purpose flour; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) freshly ground pepper; 1 bay leaf; 1 tsp (5 mL) crushed thyme; 1 tsp (5 mL) crushed marjoram; 4 cups (1 L) lightly salted beef stock, or water; 8 small potatoes; 8 onions; 8 medium carrots; 1/4 medium rutabaga, (yellow turnip); 3 medium parsnips; 3 canned tomatoes, plus 1/2 cup liquid; 1 cup (250 mL) frozen peas; 1/2 cup (125 mL) chopped fresh parsley

19 ingredients

1 steps

Ingredients

-1/2 lb (1.1 kg) lean boneless stewing beef, (chuck recommended)
1 tbsp (15 mL) oil
3 tbsp (45 mL) butter
3/4 cup (175 mL) finely chopped onions
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 bay leaf
1 tsp (5 mL) crushed thyme
1 tsp (5 mL) crushed marjoram
4 cups (1 L) lightly salted beef stock, or water
8 small potatoes
8 onions
8 medium carrots
1/4 medium rutabaga, (yellow turnip)
3 medium parsnips
3 canned tomatoes, plus 1/2 cup liquid
1 cup (250 mL) frozen peas
1/2 cup (125 mL) chopped fresh parsley

Directions

1

{"0":"Cut beef into 1-1\/2-inch (4 cm) cubes; pat dry with paper towel. In heavy saucepan, heat oil and butter; brown meat one layer at a time. (For a rich tasty stew, it's important to brown meat well at this stage.)","2":"When all meat is browned, set aside. Melt more butter in saucepan if necessary and saut?nion until tender and golden. Stir in flour; continue cooking over medium heat until flour is golden.","4":"Return meat to saucepan; add seasonings (pepper, bay leaf, thyme and marjoram) and stock. Using wooden spoon, scrape up all browned bits from bottom of pan. Simmer, partially covered, until beef is tender, about 1-1\/2 hours. Either cool and refrigerate overnight to allow flavours to mellow, or proceed with vegetables.","6":"Peel potatoes, onions, carrots, rutabaga and parsnips. Leave potatoes whole; cut a shallow X in root end of each onion. Cut carrots, rutabaga and parsnips into finger-length sticks.","8":"Chop tomatoes coarsely.","10":"Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve."}