Come Cucinare Classic Northern Beef Stew Saboros

Classic Northern Beef Stew - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Classic Northern Beef Stew! A quick and easy dinner that is ready in under 15 minutes!

You can cook Classic Northern Beef Stew with 20 Ingredients and 9 steps. See the following guide!

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).

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..