Blue Plate Special Stew

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“A brown, aromatic stew, with gravy to anoint some noodles or just bathe the tender hunks of potatoes or top a serving of mashed potatoes. Make it a day ahead or just turn it off for 1 or 2 hours in the middle of seems to provide some instant maturing off the recipe.”
3hrs 30mins

Ingredients Nutrition


  1. Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
  2. Remove and set aside.
  3. Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
  4. Brown nicely all over.
  5. Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
  6. Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
  7. Transfer vegetables to Dutch Oven.
  8. Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
  9. Pour this over the beef and vegetables.
  10. Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
  11. Add the browned bacon bits or salt pork, if you are using them.
  12. Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
  13. Bring to a boil, then reduce to a simmer.
  14. Taste and season with salt & pepper, be cautious, you can add more later.
  15. Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
  16. Simmer for 2-4 hours, until the meat is very tender.
  17. An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
  18. Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
  19. Serve with rice, noodles, or mashed potatoes.
  20. Garnish with fresh parsley.
  21. NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.

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