Beef Stew
Ingredients
- 2 tablespoons olive oil
- 907 g top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 227 g cremini mushrooms, halved
- 23 g all-purpose flour
- 2 tablespoons tomato paste
- 120 ml dry red wine
- 600 ml beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large russet potato, peeled and cut in 1/2-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
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Heat olive oil in a large stockpot or Dutch oven over medium heat.
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Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
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Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
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Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
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Whisk in flour and tomato paste until lightly browned, about 1 minute.
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Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Stir in beef stock, thyme, bay leaves and steak.
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Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
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Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes.
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Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
Notes
Imported from Mela.
