Beef Stew Recipe

For slow-cooking dishes like this Beef Stew Recipe, add a bouquet garni for enhanced flavor.


| October 29, 2013



Beef Stew Recipe

Fresh coleslaw makes for a creamy Beef Stew Recipe.


Photo Courtesy Storey Publishing

What Maggie Stuckey has found and documented in this gorgeous four-color cookbook is that the humble idea of gathering friends and neighbors on a regular basis for a casual night of soup and sides has an extraordinarily positive ripple effect on children, senior citizens, families and communities at large. The idea of breaking bread is deep-rooted in American tradition, but it’s now that our country needs to bond together, and Soup Night (Storey Publishing, 2013), is the call to action that we’ve been waiting for. The following Beef Stew Recipe is taken from chapter 3, “Winter.”

You can purchase this book from the MOTHER EARTH NEWS store: Soup Night.

Beef Stew Recipe

I’ve been making beef stew for a long time, and I always thought mine wasn’t half bad — until I tasted the version made by my Ocean Park, Washington, neighbor, Kennette Osborn. Her part-German grandmother taught her to make the stew, and it is really good. It helps that she has access to local beef, raised organically, and the allspice lends a touch of mystery. But what really makes it extraordinary is the surprise — coleslaw. That idea came from her late husband, which makes this a true family recipe. Take a big spoonful, she said, and stir it into your bowl of hot stew. I admit, at first I was skeptical. But trust me, and give it a try. The raw cabbage adds a nice crunch, and the dressing makes the whole thing creamy, but in a nice way. I’d change only one thing: add mushrooms. And I agree with Kennette’s suggestion to use a cast-iron frying pan.

Serves 4-6

Ingredients:

1 cup all-purpose flour, approximately
Seasoned salt
1 1/2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup olive oil (more if needed)
1 medium onion, chopped
3 garlic cloves, minced
1-2 cups beef broth
1 tablespoon sugar
1/2 teaspoon ground allspice
1/2 teaspoon paprika
3 bay leaves
Salt and freshly ground black pepper
1-2 carrots, cut into bite-size chunks
3 thin-skinned potatoes (such as red, Yukon Gold, or Yellow Finn)

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