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Wednesday, January 20, 2016

harvest beef stew

Ingredients

  • Servings: 6
  • 4 tablespoons bacon drippings
  • 1/4 cup flour
  • salt and pepper to taste
  • 2 1/2 pounds beef stew meat, cut into 1 inch cubes
  • 5 tablespoons olive oil
  • 1 onion, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 pound carrots, peeled and sliced
  • 1 pound celery, sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 4 cups beef broth
  • 2 (12 fluid ounce) cans or bottles
  • 1 parsnip, peeled and sliced
  • 1 turnip, peeled and chopped
  • 1 pound baby red potatoes, washed
  • 3/4 cup parsley, chopped
  • 4 whole bay leaves

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • heat bacon grease in a large pot over medium heat.
  • combine flour with salt and pepper. coat beef cubes.
  • brown meat in the bacon grease until nicely browned. remove to a paper towel, and set aside.
  • heat olive oil in the same pot. cook onions, garlic, carrots, and celery over low heat. add the vinegar and sugar. pour in the broth and bring to a boil. deglaze the pan by scraping off the food stuck on the bottom of the pot.
  • return meat to pot. pour in , then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. reduce heat to medium low. cover and simmer for 90 minutes, stirring occasionally.

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