Traditional Beef Stew

Name: Traditional Beef Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 8 oz cups, 10-12 serving(s)
Ingredients: 1 lb flank steak, cut into 1/4-1/2-inch pieces; 8 ounces Red Bliss potatoes, medium dice; 10 ounces sweet potatoes, medium dice; 10 ounces carrots, medium dice; 1 lb red onion, medium dice; 10 ounces celery, medium dice; 8 ounces parsnips, medium dice; 2 cups corn niblets, frozen; 2 cups spinach, frozen; 4 ounces butter; 2 ounces olive oil; 10 ounces all-purpose flour; 2 teaspoons dried thyme; kosher salt, to taste; black pepper, to taste

Submitted by Chef #625570

"This fabulous "not so thick" beef stew will have you wanting for a snowy day by the fire. Serve with warm corn muffins and a sprinkle of sharp cheddar."

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Ready In:: 1hr 30mins
Ingredients:: 15
Yields:: 12 8 oz cups
Serves:: 10-12

ingredients

1 lb flank steak, cut into 1/4-1/2-inch pieces
8 ounces Red Bliss potatoes, medium dice
10 ounces sweet potatoes, medium dice
10 ounces carrots, medium dice
1 lb red onion, medium dice
10 ounces celery, medium dice
8 ounces parsnips, medium dice
2 cups corn niblets, frozen
2 cups spinach, frozen
4 ounces butter
2 ounces olive oil
10 ounces all-purpose flour
2 teaspoons dried thyme
kosher salt, to taste
black pepper, to taste

directions

Heat oil and butter in a pan until butter is melted.
Coat beef with a scant amount of flour and sear in the oil mixture.
Add vegetables and sauté.
Season with thyme, salt and pepper.
Sauté for about 5-7 minutes, stirring well to sauté each vegetable.
Cook sweet and red bliss potatoes in heavily salted water until tender. Turn off, drain and reserve.
After vegetables and beef are sautéed for a bit, add rest of flour and create a "vegetable roux". Cook for about another 5-7 minutes to cook off flour.
Add 64 oz of water 1/4 of the amount at a time, allowing ingredients to thicken after each addition of liquid.
Add the remainder of water and simmer for 40-60 minutes until the beef is tender and melts in your mouth.
Add potatoes, niblets and spinach before serving. Note that corn and spinach do not have to be thawed to add to pot.
Season further if necessary.
Enjoy.

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RECIPE SUBMITTED BY

preynolds

I live in southeastern CT. I am a career chef and caterer. I travel for fun. I enjoy exploring the culinary world in different parts of the country. I do not have a favorite cookbook, perhaps my very first, Betty Crocker's Kids cookbook. LOL My passion is to educate every walk of life on how to eat healthy and balance your body to become the very best "you" you can be. One of my many pet peeves are people that cannot think outside of the box and mostly folks that do not know the meaning of loyalty and respect.

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