hearty beef stew and a day in the dirt..

January 31, 2013

hearty beef stew and a day in the dirt..

this past saturday we decided to go out riding and the boys and girls loaded up their bikes and away we went.. i left early and went back to the house and made this hearty beef stew for when they returned.. it was kinda rainy, kinda misty, kinda chilly out and playing in the dirt was fun but everyone needed to be warmed up a bit and this stew hit the spot.. i found the recipe @ poineer woman and followed it pretty closely.. i changed up a few things but nothing to drastic.. it was hearty, rich and luscious. ok you all are thinking is she pulling our leg because i have professed i "hate" stew and everything about it.. but let me tell you this was pretty darn awesome and yes i will be making it again!! i served it over mashed taters and well it made it awesomer.. is that a word?? if it isn't it should be when describing this dish..

day in the dirt hearty beef stew

prep time: 15 minutes

cooking time: 3.5 hours

servings: 8

ingredients:

olive oil

2 lbs. beef stew meat (i got it at whole foods, it's chuck roast cut into chunks)

salt and pepper

1 onion, diced

3 cloves of garlic, minced

2 small cans of tomato paste

3 cups beef stock

1 cup red wine

several dashes of worcestershire (about a 1 tblsp.)

1/2 tsp. sugar

4 whole carrots, peeled and diced

2 whole turnips, peeled and diced

2 tblsp. minced fresh parsley

salt and pepper the stew meat.. heat two twirls around pan of olive oil in a heavy bottom pot over medium high heat.. brown your meat in bathches until the outside gets nice and brown, about 2 minutes.. turn as it browns... remove the meat from pot with a slotted spoon and put on a plate and set aside.. continue to do this until all your meat is browned..

add onion and garlic to pot.. stir to coat it in all the brown bit from the bottom of the pan.. cook for about 2 minutes then add 1 can of tomato paste to the pot.. stir it into the onions and let it cook for another 2 minutes.. pour in wine and let it cook and reduce down for about 3-4 minutes you want it to reduce down to 1/2 then pour in your beef stock and continue to stir.. add worcestershire and sugar.. stirring constantly.. then add beef and all the juices from the plate back into the pot.. cover and reduce heat to simmer.. simmer covered for about 1 1/2 hours to 2 hours.. after 2 hours add another can of tomato paste and stir well to incorporate and add diced turnips and carrots.. stir to combine and add the lid and simmer another hour.. the sauce should be very thick and rich.. {if it's to thick for you add a splash of beef broth to thin it up} when the carrots and turnips are tender add minced parsley {i did this but didn't get a picture of it}.. taste and add salt and pepper as needed {i added it a few times during the cooking process}.. serve hot in bowls over mashed potatoes.. it was the best stew i've ever had and to be honest might be the only stew i've ever taken more than one bite.. it was so good.. the sauce so rich and thick.. *sigh* it was a great day!!