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Classic Northern Beef Stew
Classic Northern Beef Stew

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We hope you got insight from reading it, now let’s go back to classic northern beef stew recipe. You can have classic northern beef stew using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Classic Northern Beef Stew:
  1. Get vegetable oil
  2. Provide lbs. beef chuck, cut into 1-inch cubes
  3. Take all-purpose flour
  4. Provide salt and black pepper
  5. Use beef broth
  6. Take red wine
  7. Get bay leaf
  8. Get medium onion, cut into wedges (8 pieces)
  9. Get large “gold” potatoes, cut into 2-inch pieces
  10. Prepare medium carrots, cut into 1-inch pieces
  11. Provide large mushrooms, halved
  12. Provide celery stalks, cut into 1-inch pieces
  13. Provide turnips, peeled, cut into 2-inch pieces
  14. Take salt and black pepper
  15. Get paprika
  16. Take dried thyme
  17. Prepare clove (grated or powdered)
  18. Use allspice (ground or powdered)
  19. Take tomato paste
  20. Use Marsala wine (optional)
Instructions 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. Sauté 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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