TRUE BLUE BEEF STEW RECIPE

True Blue Beef Stew Recipe image

Provided by Sherry Peyton

Categories Beef

Time 4h30m

Number Of Ingredients 15

3 Tbsp canola oil
1 1/2 lb beef stew meat ( cut in 1/2 inch cubes)
1/2 c flour
1 tsp salt and pepper, each
3 carrots, sliced
3 ribs celery, sliced
1 medium onion, in large dice
3 clove garlic, micro-planed
1 qt beef stock, more or less
3 Tbsp tomato paste
1 tsp thyme
3 medium potatoes, medium dice
1 medium onion, diced large
3 Tbsp flour, butter each for roux
1 c frozen peas, thawed on the counter

Steps:

1. Heat 3 tables of canola oil in a large stew pot. Dry the meat well with paper toweling. Then toss in the salt/pepper flour until nicely coated. Place in a single layer not crowding in the hot oil and brown on all side, moving them around, and then piling them up to make room for more, until all are done.
2. Add the carrots, celery and onion. Add the thyme, garlic and tomato paste. Add stock to cover,cover with a lid and reduce to low and simmer for three hours.
3. About an hour before ready to eat, add another onion, diced large, and the potatoes.Add more stock if you need to to cover. Make a roux by melting the butter in a small saute pan and adding flour, whisking until encorporated. Cook for about 3 minutes. Turn off heat and set aside until about 10 minutes before eating. Add to the stew and heat to a boil. Add it in parts, waiting for the thickening and stop when you have it to the consistency you wish.
4. Add frozen peas, and turn off. Stir in, and serve.