Iron Kettle Beef Stew
This recipe is SO savory and SO beefy, it can be a meal in itself.
Yield
4 servingsPrep
30 minCook
4 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | pounds |
beef shanks
boneless, cubed |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | each |
onions
diced |
|
| 4 | each |
tomatoes
2 cups, chopped, or canned |
|
| 4 | each |
basil
leaves, fresh or 1/2 teaspoon dried |
*
|
| 1 | teaspoon |
thyme
fresh or 1/2 teaspoon dried |
*
|
| 4 | cloves |
garlic
or as needed, crushed |
|
| 2 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | tablespoons |
parsley leaves
freshly chopped |
|
| 4 | medium |
carrots
or 3 large ones, cut into 1-inch cubes |
|
| 12 | each |
new potatoes
wash well, or 3 medium ones, cut into 1-inch chunks |
*
|
| 1 ¼ | cups |
peas, frozen
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| 907.2 | g |
beef shanks
boneless, cubed |
* |
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter, unsalted
|
|
| 1 | each |
onions
diced |
|
| 4 | each |
tomatoes
2 cups, chopped, or canned |
|
| 4 | each |
basil
leaves, fresh or 1/2 teaspoon dried |
*
|
| 5 | ml |
thyme
fresh or 1/2 teaspoon dried |
*
|
| 4 | cloves |
garlic
or as needed, crushed |
|
| 473 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 6E+1 | ml |
parsley leaves
freshly chopped |
|
| 4 | medium |
carrots
or 3 large ones, cut into 1-inch cubes |
|
| 12 | each |
new potatoes
wash well, or 3 medium ones, cut into 1-inch chunks |
*
|
| 296 | ml |
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.
