I can just feel a few hints of spring slowly approaching, but with a few cold, cold nights still on the horizon, it’s time for one last delicious and filling stew.
This beef stew is really a catch-all for leftover produce in your house – I definitely threw in some things that were hanging around the fridge, and you can do the same. It would certainly be nice with sweet potatoes instead of the regular kind, or additions of celery and corn.
Serve it with something to mop up all the delicious sauce – rice, couscous, or the traditional egg noodles all work wonderfully.
Hearty Beef Stew – serves 4 to 6
2 tablespoons vegetable oil
2 pounds stew beef
2 tablespoons flour
2 medium onions, chopped
4 cloves garlic, diced
1 stalk leek, washed and sliced
4 cups vegetable or beef broth
3 carrots, peeled and diced
2 parsnips, peeled and diced
1 container mushrooms, quartered
4 medium potatoes, peeled and diced
salt and pepper
In a large dutch oven or pot, heat the oil over medium heat. Dredge the beef in the flour, tossing lightly to coat.
Brown the meat, turning occasionally, until all the surface of the meat is brown. Remove the meat from the pot, and reserve on a plate.
Add the chopped onions, garlic and leek to the bottom of the pot, and cook, stirring occasionally, for 8 to 10 minutes.
Return the meat to the pot, and add the broth. Cover and cook for 1 hour.
Add the carrots, parsnips, mushrooms and potatoes. Stir to mix, and cook for an additional hour. Salt and pepper to taste.
Serve with rice or couscous.