Hearty Beef Stew - 2

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
2 teaspoons	10ml	Salt
2 lbs	908g / 32oz	Boneless beef chuck - (cubed)
1/8 cup	29ml	Vegetable oil
2 1/2 cups	592ml	Beef broth
1/2 cup	118ml	Red wine
1 1/2 tablespoons	22ml	Tomato paste
1 teaspoon	5ml	Minced garlic
1		Bay leaf
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Marjoram
8		Carrots - (1-1/2 inch pieces)
2		Turnips - (1 inch wedges)
1		Onion - (coarse wedges) (large)
10		Mushrooms - (halved)
1 1/2 cups	240g / 8.5oz	Frozen green beans

Recipe Instructions

Mix flour and salt. Coat meat, shaking off excess.

Heat oil in a Dutch oven over medium-high heat until it looks thin but not smoking. Add and brown beef in 2 or 3 batches. Remove to bowl with slotted spoon.

When all beef is browned, pour off any drippings remaining in pot.

Return meat to pot. Stir in beef broth, wine, tomato paste, garlic and herbs. Bring to a boil. Reduce heat to low.

Cover and simmer 1 hour. Add carrots, turnips and onions.

Simmer covered 45 minutes or until carrots are almost tender. Stir in mushrooms and green beans.

Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally.

Makes 9 cups.

Source:
the California Culinary Academy

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