Wednesday, October 15, 2014

BEEF STEW

~ Amanda's Plate

2 T. olive oil
2 T. butter
1 1/2 lb. stew meat
2 c. chopped onions
3 cloves garlic, minced
4 c. vegetable or beef stock
2 T. tomato paste
1 t. sugar
2 T. Worcestershire sauce
1 T. kosher salt
1 t. pepper
1/2 t. fresh thyme
1/2 t. cayenne
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
2 c. chopped turnips

Heat olive oil and butter in stew pot over medium-high heat. Once butter is melted add meat and sear on each side, then remove meat from pot.

Add onion and garlic to pot and cook until onions are translucent. Stir in stock, tomato paste, sugar, Worcestershire sauce, salt, pepper, thyme, and cayenne. Return meat to put and turn heat to low. Cover and simmer for 1 1/2 hours.

Add carrots, celery, and turnips to pot. Simmer for 30 minutes or until sauce has thickened a bit and vegetables have cooked through.

Notes: This is the first stew I've ever made and it turned out great. The only change I made was to sub potatoes for the turnips because I wanted to use up ingredients we already had in the house. The original recipe, which is linked at the top of  the post, suggests serving the stew over mashed potatoes. I didn't want to double up on potatoes, so I served them with buttermilk biscuits with chives and black pepper instead. 

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