Tuesday, October 7, 2008

Tried and True: Beef Stew

I almost missed Tuesday's Tried and True! I got distracted baking a cake for my friend's birthday tomorrow and some "power" muffins for carbo-loading for my half marathon this weekend. (Guess what the next few posts will be?)

But here is one I've been holding on to for awhile. This is not a fast recipe, since it has to simmer for a long time, but it is really easy. My mom used to make something similar, but she used veal (eek!). I can't bring myself to use the veal, although it is a lot more tender.

Beef Stew

Makes 4 servings


1 1/2 lbs. beef
3 tbs. olive oil
5 cloves minced garlic
2 tbs. flour
2 3/4 cups stout (2 bottles Guinness)
1 cup beef broth
6 small potatoes (3 large russet potatoes), cut into 1" cubes
3 shallots
2 carrots
1 6oz. tomato paste
1 tsp. cardamom
1/2 tsp. cayenne pepper
2 tbs. parsley
2 cups green beans

-Heat oil in large saucepan on medium-high heat. Brown beef on all sides. Add garlic and simmer for a few minutes. Add flour and mix in.
-Add stout and beef broth. Bring mixture to a simmer. Add potatoes, shallots, carrots, paste and seasoning. Reduce to low and simmer for 3 hours or until beef is very tender. Add green beans for the last 30 minutes.

Serve with crusty Italian bread or mashed potatoes.

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