Classic Old Fashioned Beef Stew
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Boneless beef chuck/Bottom round||1 Pound, cut into 1-inch cubes|
|Vegetable oil||2 Tablespoon|
|Yellow onions||2 Large, coarsely chopped|
|Small whole mushrooms||6 Ounce|
|All purpose flour||1 Pound, peeled and cut into 3/4 inch cubes|
|Carrots||8 Medium, peeled and sliced 1/2 inch thick|
|Beef stock/Canned beef broth||2 1⁄4 Cup (36 tbs) (Basic)|
|Dry red wine||1 Cup (16 tbs)|
|Whole bay leaf||1|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Parsnips||3 Medium, peeled and quartered|
|Fresh brussels sprouts/One 10 ounces package frozen brussels sprouts, unthawed||1 Pint|
|Minced parsley||1⁄4 Cup (4 tbs)|
Mix the flour, salt, and pepper in a small paper bag.
Add the beef, half at a time, and shake until the beef is well coated.
Heat the oil in a 5-quart Dutch oven over moderately high heat for 1 minute.
Add half the beef and brown on all sides, turning frequently, for 5 to 8 minutes.
Transfer to a plate and repeat for the remaining beef.
Add the onions to the Dutch oven and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the mushrooms and saute, stirring occasionally, for 2 minutes or until lightly golden.
Return the beef to the Dutch oven and add the potatoes, carrots, stock, wine, bay leaf, and thyme.
Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.
Add the parsnips, cover, and cook for 15 minutes.
Add the Brussels sprouts, cover, and cook 15 minutes more or until the vegetables are tender.
Remove the bay leaf and stir in the parsley