By altering the vegetables or the proportions, the recipe variations are limitless. For a fresher flavor, add more vegetables or herbs toward the end of cooking. For a deeper flavor, use a few spoonfuls of meat glaze.
- total time:
- 3 hr and 30 minutes
- 2 lbs. boneless stewing beef, cut into cubes
- 1 teaspoon dried herbs (thyme, marjoram, savory, oregano, and/or basil)
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped leeks (optional)
- 2 tablespoons chopped garlic (optional)
- 2 bay leaves
- 2 to 3 cups beef or chicken stock, dry red or white wine or beer
- 2 to 3 carrots, peeled and cut into 1 inch chunks
- 3 or 4 boiling potatoes, peeled and cut into 1 inch chunks
- 2 turnips, peeled and cut into 1 inch chunks
- 2 parsnips, peeled and cut into 1 inch chunks
Pat the meat dry and season with 1/2 of the dried herbs, salt and pepper. Dredge in the flour and shake off any excess.
Heat the oil in a dutch oven over medium high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pan (add more if needed).
Add the chopped onions, carrots, celery, leeks, and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes.
Add the bay leaves, remaining dried herbs, salt, pepper, cooked meat and enough stock to cover the meat at least halfway.
Bring to a boil. Reduce the ehat, cover, and simmer over low heat until the meat is fork-tneder, 1 1/2 to 2 hours.
Add the chunked carrots, potatoes, turnips and parsnips. Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasonings.
Garnish with chopped parsley.
Source: Joy of Cooking