Recipe#5354

Title: Beef Stew 04

From: dyan@iconz.co.nz (Dyan Campbell) 
 Newsgroups: rec.food.recipes 
 Subject: Beef Stew 
 Date: 18 Oct 1994 20:05:31 -0400 
 Organization: Public Access Internet, Auckland New Zealand 
 Message-ID: <381nsb$cb8@junior.wariat.org> 
 References: k1RZTc1w165w@seanews.akita.com 

This is quite a nice version of beef stew - here goes
 1/2 - 1 lb. stew beef, cubed and dredged in flour and:
 1/2 tsp salt
 1/2 tsp. black pepper
 Heat about 2 Tbsp. oil in large saucepan to med/high and sear beef until 
 deep brown. It will stick like crazy, but don't worry. After 5 - 7 min, 
 add:
 4 C. water
 1 tsp. dijon mustard
 2 tsp. chopped fresh thyme OR 1/2 tsp dried thyme
 1 bay leaf
 2 tsp worstershire sauce
 1 tsp.brown sugar
 once the water comes to a boil, cover and turn very, very low and allow to
 simmer at least 2 hours, adding a little water now and then if the liquid
 is much reduced, though this will be an indication it is on a little high. 
 add:
 2 stalks celery, diced
 1 large onion, diced
 1 small turnup, cube
 5 - 6 small potatoes, (waxy variety) cubed
 2 carrotts, sliced
 2 parsnips, sliced
 1/3 c. peas
 1/3 c. corn
 1/3 c. beans
 and allow these vegetables to cook very slowly (about 1 hour) until
 tender, then stir in small amount of flour (1 Tbsp or so mixed in cold
 water) for thickening. If the gravy seems very pale, add an oxo cube or 
 two, crumbled finely.
  If possible, allow this to sit in the refrigerator overnight, (the
 flavour will be much improved) then heat just prior to serving (with
 crusty bread). 
 * I make this with the minimum amount of beef (1/2 lb) but most people 
 would probably prefer the meatier version - also, the amount of water 
 should cover the vegetables (just). The amounts of vegetables/beef can be 
 altered to taste.
 cheers
 dyan