How to Make Appetizing Classic Northern Beef Stew

Classic Northern Beef Stew.

You can have Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Classic Northern Beef Stew

1. It's of vegetable oil.
2. It's of lbs. beef chuck, cut into 1-inch cubes.
3. It's of all-purpose flour.
4. It's of salt and black pepper.
5. You need of beef broth.
6. You need of red wine.
7. It's of bay leaf.
8. Prepare of medium onion, cut into wedges (8 pieces).
9. Prepare of large “gold” potatoes, cut into 2-inch pieces.
10. You need of medium carrots, cut into 1-inch pieces.
11. It's of large mushrooms, halved.
12. Prepare of celery stalks, cut into 1-inch pieces.
13. Prepare of turnips, peeled, cut into 2-inch pieces.
14. You need of salt and black pepper.
15. It's of paprika.
16. Prepare of dried thyme.
17. It's of clove (grated or powdered).
18. You need of allspice (ground or powdered).
19. You need of tomato paste.
20. It's of Marsala wine (optional).

Classic Northern Beef Stew step by step

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..