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!

Classic Northern Beef Stew

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

Ingredients for Classic Northern Beef Stew:

  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).

Step by step how to cook Classic Northern Beef Stew:

  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..