Hearty Beef Stew - Weekend Recipe

Hearty Beef Stew

Marinade:

1 glove garlic

10 peppercorns

8 whole allspice

1 tsp. salt

1 cup red wine

3 pounds rump roast, cubed

Stew:

3 Tbls. Olive oil

2 cups beef broth

1 Backyard Patch Bouquet Garni packet

1 clove garlic

3 medium carrots, peeled & quartered

1 large white onion, quartered

12 small mushrooms, sliced

10 oz. pkg. frozen green peas  

Directions:

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour.  

Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. In a 6 quart non-reactive oven-going pot (like a dutch-oven), heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef broth. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.  

Preheat oven to 350F. Layer carrots, onions and mushrooms atop meat mixture in casserole. Cover and bake at 350 degrees F for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper.  Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped fresh parsley.

To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Old-Fashioned Beef Stew - Weekend Recipe

This year in hopes of using more of my overwhelming collection of recipes, I have decided to post recipes on a theme.  They will always feature herbs, of course, but each month the weekday and weekend recipes (and maybe even a how to or featured herb) will follow the monthly theme.

Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.

Thought I would start the February theme, which is winter hearty Beef Stew, with a traditional version.  I adapted this from one I found years ago on the World Wide Recipes list serve.  It was posted by one of the members.

Old-Fashioned Beef Stew
1/4 cup all-purpose flour
salt & pepper to taste
2 pounds beef stew meat, cut into 1-inch cubes
2 Tbls vegetable oil
2 cups beef stock
4 medium carrots, sliced in coins
4 medium potatoes, peeled and chopped
1 medium turnip, peeled and chopped
2 stalks celery, sliced wide
1 large onion, chopped
1 19-ounce can whole tomatoes with their liquid, chopped
1 bay leaf
1 Tbls Worcestershire sauce
1/4 cup chopped fresh parsley (or 2 Tbls dried)
1 cup frozen peas
1 Tbls Herb seasoning blend of equal parts thyme, savory, rosemary and oregano (or use BYP Meat Seasoning)

Combine flour, salt and pepper in a plastic or paper bag.  Add beef and toss to coat.  Heat the oil in a large skillet over high heat, ad working in batches brown the meat pieces on all sides.  transfer the meat to the slow cooker.  Deglaze the skillet with half the stock and add this to the slow cooker.  Add the remaining stock, vegetables, bay leaf, parsley and Worcestershire sauce and mix to combine thoroughly.  Cook covered on low heat for 8 to 10 hours or on high for 4 to 6 hours.  Add the peas and herb seasoning blend and cook for an additional 15 minutes.  Adjust the seasoning with salt and pepper. Serve hot with a piece of crusty bread for a great meal!



To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails