Recipe of Quick Classic Northern Beef Stew

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Before you jump to Classic Northern Beef Stew recipe, you may want to read this short interesting healthy tips about What Are The Positives Of Eating Superfoods?.

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We hope you got benefit from reading it, now lets go back to classic northern beef stew recipe. To make classic northern beef stew you only need 20 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Classic Northern Beef Stew:

1. Get 1/3 cup of vegetable oil.
2. Prepare 2.5 of lbs. beef chuck, cut into 1-inch cubes.
3. You need 1/3 cup of all-purpose flour.
4. Take Dash of salt and black pepper.
5. You need 2 cups of beef broth.
6. You need 1 cup of red wine.
7. Use 1 of bay leaf.
8. Use 1 of medium onion, cut into wedges (8 pieces).
9. Use 3 of large gold potatoes, cut into 2-inch pieces.
10. Take 1 lb. of medium carrots, cut into 1-inch pieces.
11. You need 8 oz. of large mushrooms, halved.
12. Prepare 4 of celery stalks, cut into 1-inch pieces.
13. You need 1 lb. of turnips, peeled, cut into 2-inch pieces.
14. Use Dash of salt and black pepper.
15. Get 1 tsp. of paprika.
16. Get 1 tsp. of dried thyme.
17. Prepare 1/2 tsp. of clove (grated or powdered).
18. Prepare 1/2 tsp. of allspice (ground or powdered).
19. Take 1 can (6 oz.) of tomato paste.
20. Prepare 1/4 cup of Marsala wine (optional).

Steps to make Classic Northern Beef Stew:

1. Prepare meat and vegetables before the cooking steps..
2. 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..
3. 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].
4. Dump the beef cubes into the pot and season the beef generously with salt and pepper. Saut the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick].
5. 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..
6. 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..
7. 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].
8. 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].
9. 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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