Thursday, May 30, 2013
Old-Fashioned Beef Stew
Prep Time- 15 minutes Total Time- 29 minutes Serves 4 Ingredients 3/4 tsp course salt, divided 1/2 tsp fresh ground pepper, divided 1 lb boneless skirt or flank steak, cut into small chunks 1/4 cup all-purpose flour 3 tsp olive oil, divided 1 1/2 cups coarsely chopped red onion 8 oz sliced white mushrooms 3 cups beef broth 4 tsp tomato paste 3-4 large thyme sprigs 1 large bay leaf 1 lb baby white potatoes, unpeeled, cut in quarters 8 oz baby carrots 4 tsp finely chopped flat leaf parsley Steps 1. Place flour, 1/2 tsp salt and 1/4 tsp pepper into zippered bag. Put meat into bag, close; shake to coat. 2. Heat 6 qt pot over high heat. Add 2 tsp oil and coat pot. Remove meat from bag and place in single layer in pot. Brown meat on each side, about 2 minutes. Remove with slotted spoon, set aside. 3. Add remaining oil to pot. Add onions; cook, stirring occasionally, until soft, not brown, about 4-5 minutes. Add mushrooms; sprinkle with salt and pepper. Cook mushrooms until they begin to release liquid, 1-2 minutes. Add broth and whisk in tomato paste. Add bay leaf and thyme; bring to boil. Add potatoes, carrots, and meat. Cover and adjust heat to rapid simmer. Cook 15 minutes. 4. Remove bay leaf and thyme twigs. Divide stew into four bowls.