Chef Moose Zader's Miner's Beef Stew

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
3 lbs	1362g / 48oz	Boneless beef chuck - cut into 1" cubes
1 3/4 cups	109g / 3.8oz	Finely-diced onion
1 teaspoon	5ml	Chopped garlic
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	118ml	Tomato puree
4 cups	948ml	Beef broth
2		Bay leaves
2		Dried thyme
2		Freshly-ground black pepper
		Salt - to taste
6		Celery ribs - cut large pieces
2 3/4 cups	302g / 10oz	Cut carrots in large pieces
1 cup	237ml	Red bell pepper (large)
1		Small pearl onions - (8 oz) - peeled
1 cup	62g / 2.2oz	Diced tomatoes
1 2/3 cups	394ml	Frozen green peas
1 tablespoon	15ml	Tabasco sauce

Recipe Instructions

Heat oil in a large pot until very hot. Add beef; brown well, stirring frequently. Do not crowd beef in pot; if necessary, brown beef in batches.

Add onions and garlic; cook until lightly browned. Sprinkle flour into pot; stir to combine with fat, making a roux. Cook until roux is lightly browned.

Stir in tomato puree and stock. Continue to stir until sauce thickens. Add bay leaves, thyme and black pepper.

Reduce heat to low; cover pot. Cook until meat is tender, about 1 to 1 1/2 hours. Stir and check occasionally to keep mixture from scorching.

While meat is cooking, bring a saucepan of salted water to a boil. Add celery, carrots, red bell pepper and onions. Cook until vegetables are tender. Drain.

When the meat is tender, add cooked vegetables, diced tomatoes, peas and Tabasco to stew. Heat through. Remove and discard bay leaves. Serve hot.

Miner's beef stew can be served in a "boule," a round loaf of bread that has been hollowed out.

This recipe yields 10 to 12 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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8 (1 votes)

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