Recipe: Perfect Classic Northern Beef Stew

Classic Northern Beef Stew.

You can have Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Classic Northern Beef Stew

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

Classic Northern Beef Stew step by step

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..