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Before you jump to Classic Northern Beef Stew recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are certain that you must have a healthy heart. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you must stick to a good and healthy lifestyle and get regular exercise. However, did you know that there are a number of foods that have been found to help you improve your heart health? Continue reading to find out which foods are best for your heart.
Beans, believe it or not, are very good for the health of your heart. Sure, the after-effects of eating beans may not be the best for your nose, but they are so healthy for you. This does not mean, though, that just ingesting beans will make your heart be much healthier or neutralize the effects of unhealthy foods you might be eating. What we are saying is that subbing in kidney beans or edamame for the chicken on your salad or eating a soy burger rather than a beef hamburger is a good idea. Thankfully, beans are very good tasting and you never know, you may prefer them to your burgers and chicken.
There are many foods that you can include in your diet that will be beneficial for your body. The truth is that each of the foods that we’ve talked about here can help your body in lots of different ways. These foods are especially beneficial for the heart, though. Start consuming these foods on a regular basis. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to classic northern beef stew recipe. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Classic Northern Beef Stew:
- Take 1⁄3 cup vegetable oil
- Provide 2.5 lbs. beef chuck, cut into 1-inch cubes
- Provide 1⁄3 cup all-purpose flour
- You need Dash salt and black pepper
- Get 2 cups beef broth
- Get 1 cup red wine
- Prepare 1 bay leaf
- Prepare 1 medium onion, cut into wedges (8 pieces)
- Get 3 large “gold” potatoes, cut into 2-inch pieces
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Prepare 8 oz. large mushrooms, halved
- Use 4 celery stalks, cut into 1-inch pieces
- You need 1 lb. turnips, peeled, cut into 2-inch pieces
- Get Dash salt and black pepper
- Provide 1 tsp. paprika
- Take 1 tsp. dried thyme
- Provide 1⁄2 tsp. clove (grated or powdered)
- Use 1⁄2 tsp. allspice (ground or powdered)
- Provide 1 can (6 oz.) tomato paste
- You need 1⁄4 cup Marsala wine (optional)
Instructions to make Classic Northern Beef Stew:
- Prepare meat and vegetables before the cooking steps.
- Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.
- Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]
- Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]
- Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.
- Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.
- Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]
- Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]
- Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.
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