Ingredients:
1 tablespoon olive oil,
plus more if necessary
3 1/2 pounds beef stew
meat, cut into 1-inch pieces
2 teaspoons salt
1 tablespoon seasoned salt
3/4 teaspoon black
pepper
1 onion
2 tablespoons unsalted
butter
6 tablespoons all-purpose
flour, plus more if needed
4 cups beef stock, at room
temperature
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 lb potato, diced
1 1/2 cups carrots, diced
1/2 cup frozen green peas,
thawed
Directions:
Combine oil, meat, onions, seasoned salt and pepper in a stock pot over medium-high heat and brown 2-3 min per side, remove to crock pot. You may need to brown the meat in more than one batch
Add the butter to the pan and season with 1/2 teaspoon of the salt and the remaining 1/4 teaspoon of
black pepper, use a wooden spoon to
scrape the bottom of the pan to scrape up any browned bits, continue to cook
for 3 minutes. Savor the flavor
Add the flour to the
pan, stir to combine and cook for 1 to 2 minutes.
Add the stock, tomato
paste, Italian seasoning, and remaining 1/2 teaspoon of
salt to the pan and bring to a boil. Once the stock boils, add it to the crock
pot and set the temperature to high. Cover and cook for 1 hour.
Add the potatoes and
carrots, and cook the stew until the meat is fork-tender, about 5 hours longer
on high.
Skim any fat from the
top of the stew and, if you prefer a thicker gravy, transfer 2 tablespoons of
the skimmed fat to a small bowl, whisk in 2 additional
tablespoons of flour; add a small amount of the hot gravy to the flour mixture
and whisk to combine.
Stir this mixture into
the stew and cook until stew is further thickened, 10 to 15 minutes longer.
Stir in the peas, taste and adjust seasoning if necessary
I served this with a warm loaf of Pillsbury French Bread that I got couponing and it complimented it wonderfully.
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