Flavours of Fall Beef Stew

Enjoy all the flavours of the fall harvest in this hearty beef stew

Course dinner

Cuisine American, canadian

Keyword beef stew, stew

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 340kcal

Author Jen

Ingredients

1 kg stewing beef
900 ml beef stock
¼ cup all purpose flour
3 tablespoon olive oil
3 shallots chopped
2 cloves garlic minced
3 carrots peeled and chopped
3 parsnips peeled and chopped
2 small turnips peeled and chopped
3 cups brussel sprouts chopped
3 cups chopped potatoes
1 bunch thyme
1 bay leaf
2 tablespoon corn starch
salt and pepper to taste

Instructions

Heat olive oil in pot, over medium high heat. The oil must be hot enough to sear the beef. Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper. Once oil is hot, place beef in pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef. When beef is browned on each side, remove from pot and place in heat proof dish. Place next batch of raw beef in pot. Should require 3 batches of browning.
Lower heat to medium and add onion and garlic. Saute until onion starts to soften.
Add hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. 7. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
Add the remaining vegetables – potatoes, brussel sprouts, turnips and return beef to the pot.
Bundle thyme with kitchen string and add to the pot, along with bay leaf.
Pour all but ½ cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-½ hours, until all vegetables are tender. Once vegetables are tender, remove thyme and remove the lid.
Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
Let stew simmer, uncovered, for an additional 10 minutes.
Serve stew with chunky bread…perfect for dipping.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition