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Beef Stew

January 19, 2020 • 0 comments

Beef Stew
Stove top beef stew prepared by Carmen Deyarmond, chef at LRGH.

Ingredients

  • (4 lbs) Miles Smith Farm Stew Meat
  • (1 large) Carrots
  • (4) Parsnips
  • (6 ribs) Celery
  • (1 large) Onion
  • (5 large) Potatoes
  • (1 TBLS) Minced Garlic
  • (2 Quarts) Water
  • (2 tsp) Black Pepper
  • (1 TBLS) Tarragon
  • (2) Bay Leaves
  • (1 stick) Butter
  • (1/4 Cup) Flour

Directions

  1. Sear the stew meat in a frypan until lightly browned on all sides. This sears in the flavor. Place the meat into the pot on the stove. Deglaze the pan with a small amount of water ( ¼ cup)and pour it on top of the meat.
  2. Sautee the celery, onion, carrot, and parsnips in 1 T olive oil until tender. If the carrots and parsnips are still firm do not worry. Add this to the pot.
  3. Pour water over the top of the mixture and set on med. Add the seasonings and beef base let this cook.
  4. Once the meat is tender about 2 hours (or set at low in your crockpot for 6-8 hours) later make a roux.
  5. Make a roux by melting the butter and then adding the flour. Stir this mixture and cook for 3 minutes. It should look like wet sand.
  6. Temper the beef stock by adding beef stock from the cooked beef to the roux and let it thicken. This will happen quickly. At this point, you can then add your very thick roux-stock mixture to the stew and it should thicken this beef stew up perfectly.
  7. Add the potatoes at the end so that they don’t turn mushy.
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