Favourite Beef Stew with Potato, Carrot, & Cabbage
Let your kitchen take in the delicious aroma of this succulent and savory stew.
Yield
16 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
stewing beef
fat trimmed |
|
| 2 |
onions
chopped |
*
|
|
| 2 |
garlic cloves
minced |
*
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ⅓ | cup |
red wine
dry |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | quart |
beef stock
|
*
|
| 12 | ounces |
beer
one can or bottle |
|
| 2 |
potatoes
russet baking potatoes, peeled, cut into 1 1/2 inch chunks |
*
|
|
| 4 |
carrots
sliced 1/2 inch thick |
*
|
|
| 2 | cups |
cabbage
coarsley chopped |
|
| 1 | cup |
celery
coarsley chopped |
|
| 2 |
bay leaves
|
*
|
|
|
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
stewing beef
fat trimmed |
|
| 2 | each |
onions
chopped |
*
|
| 2 | each |
garlic cloves
minced |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 79 | ml |
red wine
dry |
*
|
| 79 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
thyme
|
*
|
| 1.3 | ml |
black pepper
|
|
| 0.9 | l |
beef stock
|
*
|
| 346.8 | ml/g |
beer
one can or bottle |
|
| 2 | each |
potatoes
russet baking potatoes, peeled, cut into 1 1/2 inch chunks |
*
|
| 4 | each |
carrots
sliced 1/2 inch thick |
*
|
| 473 | ml |
cabbage
coarsley chopped |
|
| 237 | ml |
celery
coarsley chopped |
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
Directions
In a 6 to 8 quart pan or Dutch oven, combine beef, onions, garlic and worcestershire.
Cover and cook over medium-high heat for 30 minutes.
Uncover and stir often until liquid evaporates and it's residue turns dark brown.
Add wine and stir to release browned bits.
Smoothly mix flour, sugar, thyme and pepper with one cup of the broth.
Add to beef along with the remaining broth.
Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer.
Cover and simmer until meat is very tender when pierced. Season to taste with salt.
