Beef stew is one of the most comforting and rich ingredients I can think about to have on a cold night. Put all of it collectively in a pot and permit it to simmer for more than one hour and you’ve got one of the finest room perfumes known to guy, as nicely. My mother always delivered tarragon to hers, and so I do this now. My grandma Hornsby always brought turnips, and so do I, too. You may place quite a great deal any vegetables you like into your red meat stew. Some that I didn’t use right here, but which can be scrumptious are corn kernels and/or peas introduced on the stop with the inexperienced beans; cabbage cubed and brought for the last 30 minutes or so; kale or spinach brought properly before serving; cooked beans are correct, too, in case you want to stretch the protein aspect of the stew.
- 2 pounds cubed beef chuck or country ribs
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon oil or bacon fat
- 2 tablespoons sherry or wine
- 2 cups sliced carrots (3–4 carrots)
- 2 cups diced onion (1 large)
- 1 cup sliced celery (2 stalks)
- 1 medium potato, cubed
- 1 turnip, peeled and cubed (or an additional potato)
- 2 large cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1 bay leaf
- 6–8 cups beef broth or water
- 1 cup green beans, cut into 1″ lengths (fresh or frozen)
- Toss the cubed meat with the flour, salt, and pepper. Brown it in the bacon fat over medium-high heat in a large pot. Remove as it is browned.
- Deglaze the pot with sherry, scraping up all the brown bits. If you need to add some water to get everything loose, add a couple more tablespoons.
- Add the carrots, onion, and celery. Soften briefly in the fat.
- Add all other ingredients except green beans and bring to boil. Simmer 1 hour uncovered or until vegetables and meat are very tender.
- Add green beans and simmer, covered, another 15 minutes.