Beef stew was one of the only things my mother cooked well, and she passed her recipe down to me. This beef stew, made from scratch, is sure to please for dinner on a cold night, or lunch the next day. It uses beef stock and cooking sherry as a base, adding a flavorful depth all are sure to enjoy! Resist the urge to add salt to your stew, there is plenty in the stock and sauces already. Serves 4-6.
3 tablespoons olive oil
1 pound stew beef, cubed
1/4-1/3 cup flour
1 large onion, chopped
1/2 cup cooking sherry
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 bay leaves
1/2 tbsp dried dill
3/4 pound potatoes, cubed
4 large carrots, chopped
4 celery stalks, chopped
pepper to taste
- Heat the olive oil in a Dutch oven or stockpot over medium-low heat. When the oil is hot, add the chopped onions and cook until translucent, about 5 minutes.
- Turn up heat to medium. Place the flower in a bowl or a sealing plastic bag with the stew beef, and toss until the beef is well coated. Put the coated stew beef in the pot and cook until browned. Be sure to stir the beef frequently to ensure even cooking. As you brown the beef, you should notice the flour sticking to the pot. This is the roux, and will thicken the stew later.
- Add the cooking sherry to the pot to deglaze it. Scrape the roux from the pan as you stir in the sherry.
- Lower the heat to medium-low. Stir in the beef stock, Worcestershire sauce, soy sauce, dill, and bay leaves, and heat to a gentle simmer.
- When the pot begins to simmer, add the potatoes and celery, pepper to taste, and cook for 30 minutes.
- Add the carrots, and cook another 30 minutes.
- Allow stew to cool; it will thicken as it does.
- Serve with biscuits, cornbread or dinner rolls. Enjoy!
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