Ingredients & Directions:
Season
2 pounds boneless beef stew meat with:
1/2 to 1 tsp dried herbs (thyme, marjoram, savory, oregano, and/or basil)
1/2 tsp salt
1/2 tsp black pepper.
Dredge in
: 1/2 cup all purpose flour. Shake off any excess flour.
Heat in Dutch oven over medium-high heat
2 Tbsp olive oil, vegetable oil, bacon fat or beef drippingsAdd the meat in batches and brown all sides, being careful not to crowd the pot or scortch the meat. Remove with slotted spoon. Pour off all but 2 Tbsp of fat from the pot ( or add more if needed). Add:
1 onion, chopped
1 carrot, chopped
1 small rib celery, chopped
4 garlic cloves, chopped
Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add:
2 bay leaves
1/2 to 1 tsp dried herbs, same as above
1/2 tsp salt
1/2 tsp black pepper
Add:
2 to 3 cups beef or chicken stock or broth, dry red wine or white wine, or beer.{enough to cover the meat at least half way}
Bring to a boil, then reduce heat, cover, and simmer gently until meat is fork-tender, 1 1/2 to 2 hours. Add:
2 to 3 carrots, cut into chunks
3-4 boiling potatoes, peeled and cut into chunks
(2 turnips, peeled and cut into chunks)
(2 parsnips, peeled and cut into chunks)
Cover and cook until the vegetables are tender, 35 to 40 minutes. remove the pot from the heat, skim off any fat from the surface, and remove the bay leaves. Taste and adjust seasoning. Thicken the sauce by whisking
1-1 1/2 Tbps Kneaded Butter into the stew:
Kneaded butter:
Work
2 Tbsp softened butter and
2 Tbsp flour together with your fingers, as though you were making pastry. Form into pea sized balls and drop into hot liquid, whisking until the ingredients are well blended an the sauce thickens. This amount is sufficient for 1 cut of liquid.
Simmering until thickened. Garnish with
Chopped parsley
