Beef Stew

Since my last recipe from Pioneer Woman was so successful, I decided to try out another one of her recipes: Sunday Night Stew. It’s essentially a beef stew served with mashed potatoes. (I even cooked it on a Sunday, too) It’s one of those dishes that takes a long time (about 3 hours) but it’s very delicious and filling. Plus, it reheated wonderfully to become Monday Night Stew. My boyfriend says it’s now one of his favorites.

This was actually my first time cooking with turnips and I was surprised by how hard they were to dice up. Fun story, the workers at my local supermarket didn’t even know what turnips were and when we eventually found them among the produce, they were mixed in with parsnips. Needless to say, they don’t have the best produce department …

I highly recommend taking a look at the actual blog post because there are a lot of great pictures and extra instructions. However, I’ve pasted the recipe here for convenience, minus the mashed potatoes part. (I used my own mashed potatoes recipe)

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 lb beef stew meat
  • Salt & pepper
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 4 oz tomato paste
  • 4 cups low sodium beef stock or broth (I used broth)
  • A few dashes of worcestershire sauce
  • 1/2 tsp sugar
  • 4 carrots, peeled and diced
  • 2 turnips, peeled and diced
  • 2 tbsp fresh parsley, minced

Instructions

  1. Add salt and pepper to your stew meat.
  2. Heat up the olive oil in a large pot. Add butter and melt.
  3. Brown half of the stew meat in the pot, about 2 minutes. Remove it from the pot and set aside, leaving the oils behind. Then brown the other half of the meat. Also remove it and set it aside, still leaving the oils behind.
  4. Add the onion and garlic to the pot. Stir and cook for 2 minutes.
  5. Add the tomato paste. Stir and cook for another 2 minutes.
  6. Add the beef stock/broth while stirring. Add the worcestershire sauce and sugar.
  7. Add beef, cover and bring to a simmer. Reduce heat. Simmer for 1 1/2 to 2 hours.
  8. Add the turnips and carrots. Stir and let simmer covered for another 30 minutes. If too thick, add some more stock/broth.
  9. Stir in parsley. Add more salt and pepper if needed.
  10. Serve with mashed potatoes. Sprinkle with more parsley when serving.
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