Description
Don't let the number of directions scare you off as recipe written step-by-step instructions for those who still finding their way in the kitchen.
Ingredients
2½ pounds lean stewing beef (round or chuck), cut in 1-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 tsp finely ground fresh black pepper
3 tbsp olive oil, divided
1 large onion, coarsely chopped
4 large carrots, peeled and cut into 1-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
1/2 pound small mushrooms, cut into halves or quarters
1/2 teaspoon dried thyme
4 cloves garlic, minced
2 tsp brown sugar
1/4 cup Marsala Wine or Dry sherry
1 4½-ounce can beef broth
1 tsp red wine vinegar
Water
1 pound small red potatoes (or more if desired), cut into quarters
1 cup frozen peas, rinsed
2 tbsp minced parsley
Directions
1. Rinse meat and pat dry.
2. Heat 1 tbsp oil in large Dutch oven over medium-high heat.
3. Add flour, salt, and pepper to a plastic bag and shake to mix well; add half the meat to the bag and shake to coat well.
4. Shake off excess flour and add meat to pan; cook about 3 to 5 min until the meat releases easily from the pan and is well browned on that side; turn the meat over and continue cooking until well browned on all sides; reduce heat if pan begins to smoke; remove meat from pan and set aside in a large bowl.
5. Add another 1 tbsp of oil to pan; repeat steps 3 and 4 with the remaining half of the meat; add the cooked meat to bowl.
6. Add the remaining 1 tbsp oil to the pan, then add the onions, carrots, and celery; cook over medium-high heat, stirring frequently, until veggies are soft and onion starts to brown, about 5 to 10 min.
7. Add the mushrooms and the thyme to the pan, stir to combine, and cook about 5 more minutes, stirring occasionally, until mushrooms release their liquid.
8. Add the minced garlic and the brown sugar to the pan, stir and cook about 1 min or until you begin to smell the garlic.
9. Add 2 tbsp of the flour remaining in the bag to the pan, and stir well to combine; cook about 2 minutes, stirring frequently.
10. Add Marsala or Sherry to the pan and stir, scrapping the bottom of the pan to release any brown bits.
11. Add beef broth and vinegar to the pan. Add enough water to cover the meat, bring to a boil, if gravy is too thick, add additional water.
12. Reduce heat to low, cover pan, and simmer stew for about 2 h, stirring occasionally; remove lid if stew is too thin.
13. About 45 min before the stew is done cooking; add potatoes, stir to combine, and continue cooking until potatoes are done.
14. Add peas and continue cooking until heated, about 3 to 5 min more.
15. Taste stew for seasoning and add salt and/or pepper if needed.
16. Add parsley to stew, stir to combine, and serve.
Enjoy!
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