Iron Kettle Beef Stew

Name: Iron Kettle Beef Stew
Cook time: P4H
Total time: P4H
Yield: 4
Cuisine: Fusion
Ingredients: flour; salt; black pepper; beef shanks; olive oil; butter, unsalted; onions; tomatoes; basil; thyme; garlic; water; bay leaves; parsley leaves; carrots; new potatoes; peas, frozen

Submitted by mrickman

This recipe is SO savory and SO beefy, it can be a meal in itself.

YIELD

4 servings

PREP

30 min

COOK

4 hrs

READY

Ingredients

TABLESPOONS ALL-PURPOSE FLOUR

1 ½

TEASPOONS SALT
or to taste

X BLACK PEPPER
to taste *

POUNDS BEEF SHANKS
boneless, cubed *

TABLESPOON OLIVE OIL

TABLESPOON BUTTER, UNSALTED

EACH ONIONS
diced

EACH TOMATOES
2 cups, chopped, or canned

EACH BASIL
leaves, fresh or 1/2 teaspoon dried *

TEASPOON THYME
fresh or 1/2 teaspoon dried *

CLOVES GARLIC
or as needed, crushed

CUPS WATER

EACH BAY LEAVES *

TABLESPOONS PARSLEY LEAVES
freshly chopped

MEDIUM CARROTS
or 3 large ones, cut into 1-inch cubes

EACH NEW POTATOES
wash well, or 3 medium ones, cut into 1-inch chunks *

1 ¼

CUPS PEAS, FROZEN *

Directions

Combine flour, salt and pepper. Cut meat into one inch cubes.

Roll meat in flour mixture and brown slowly in hot butter or oil in a large iron Dutch oven.

Add onion and garlic and sauté until they take on color but do not brown.

Add chopped onions and cook for a few minutes. Add tomatoes, water, bay leaf and other herbs, carrots, whole peeled onions and whole potatoes.

Add salt and pepper, to taste. Simmer over lowest heat until meat and vegetables are tender (several hours).

Add thawed frozen peas 10 to 15 minutes before serving.

The stew may be thickened during the last hour of cooking, if desired, by stirring a tablespoon or two of cornstarch into 1 cup cold water or beef broth and adding to stew.

A squeeze of ketchup may be added to the broth for extra flavor.