Jim's beef stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stew beef (see notes) |
| 24 | ounces | Beef broth (see notes) |
| 2 | mediums | To 3 Potatoes, chunked |
| 2 | mediums | To 4 Carrots, sliced |
| 2 | mediums | To 3 Onions, chunked |
| 2 | Cloves Garlic, minced | |
| 1 | cup | Peas |
| 12 | ounces | Water |
| ¼ | cup | Red wine (see notes) |
| ½ | teaspoon | Tarragon |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Rosemary |
| Salt and pepper to taste | ||
| Flour for dredging | ||
| 6 | tablespoons | Dark roux (heaping) |
| 1 | tablespoon | Olive oil |
Directions
Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven, brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add beef broth and water and bring to a boil. Reduce heat, cover, simmer for 2 hours. Add carrots, potatoes and onion, cook for about 45 minutes, than add peas. Cook 15 minutes or until vegetables are just tender. Add roux a tablespoon at a time, until broth is thickened like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4 minutes. Serves 4-5
NOTE: I prefer making my own stew beef from a sirloin or chuck roast.
I also prefer my own beef broth, but canned can be used. The wine I use is Taylor Lake Country Red. SOURCE:*Jim Bodle POSTED BY: Jim Bodle 10/95 From: Jim Bodle Date: 11-01-95 (03:57) (159) Fido: Cooking