Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, classic northern beef stew. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! Great recipe for Classic Northern Beef Stew. This recipe produces thick gravy, with lots of flavor.

Classic Northern Beef Stew is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Classic Northern Beef Stew is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook classic northern beef stew using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Classic Northern Beef Stew:

1. Take 1/3 cup vegetable oil
2. Prepare 2.5 lbs. beef chuck, cut into 1-inch cubes
3. Prepare 1/3 cup all-purpose flour
4. Take Dash salt and black pepper
5. Get 2 cups beef broth
6. Take 1 cup red wine
7. Take 1 bay leaf
8. Make ready 1 medium onion, cut into wedges (8 pieces)
9. Take 3 large “gold” potatoes, cut into 2-inch pieces
10. Prepare 1 lb. medium carrots, cut into 1-inch pieces
11. Make ready 8 oz. large mushrooms, halved
12. Get 4 celery stalks, cut into 1-inch pieces
13. Make ready 1 lb. turnips, peeled, cut into 2-inch pieces
14. Take Dash salt and black pepper
15. Get 1 tsp. paprika
16. Get 1 tsp. dried thyme
17. Make ready 1/2 tsp. clove (grated or powdered)
18. Prepare 1/2 tsp. allspice (ground or powdered)
19. Make ready 1 can (6 oz.) tomato paste
20. Prepare 1/4 cup Marsala wine (optional)

I decided to add mushrooms to this recipe as many Italian beef stew recipes call for them.. It's packed with pieces of tender beef and loaded with hearty veggies, plus you love the classic, comforting Italian flavors here. This Classic Homemade Beef Stew is an absolute favorite at our house. My mom used to make a big pot of homemade beef stew for us on the weekends as soon as the weather got cooler.

Instructions to make Classic Northern Beef Stew:

1. Prepare meat and vegetables before the cooking steps.
2. Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.
3. Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]
4. Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]
5. Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.
6. Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.
7. Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]
8. Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]
9. Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Thick, hearty, classic beef stew recipes. Get ideas for the slow cooker or stovetop, with tips and videos on making the perfect stew. Explore the hearty stews of northern Italy and Chile, Guam and Poland, Cuba and Greece, and tasty points in between. Beef stew is the benevolent king of all stews.

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