Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.
Provided by Queen Dragon Mom
Categories Stew
Time 2h45m
Yield 20 serving(s)
Number Of Ingredients 25
Steps:
- In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
- Using a slotted spoon, remove the bacon from the skillet and set aside.
- In small batches, saute the meat in the bacon fat until browned.
- Use a slotted spoon and set the stew meats aside as well.
- Melt the butter in the bacon fat in the same skillet over medium heat.
- Add the onion and garlic and saute for 5 minutes.
- Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
- Stir for two minutes until all the flour is dissolved.
- Whisk in the vinegar and tomato.
- The mixture should be very thick.
- Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
- Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
- Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
- Stir in the breadcrumbs until stew has thickened.
- Add the cabbage and peas and simmer for 5 more minutes.
- (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).
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