010 - Beef Stew
010 - Beef Stew
3 Tbsps. bacon drippings or vegetable oil
2 lbs. boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
1 carton (32 oz.) beef broth, plus 2 cups water
2 large yellow onions, halved lengthwise and each half thickly sliced
2 large garlic cloves, finely chopped
1 Tbsp. sweet paprika
2 tsps. salt, or to taste
1 tsp. freshly ground black pepper, or to taste
Pinch ground cloves
6 medium all-purpose potatoes, peeled and cut in ¾-inch cubes
6 medium carrots, peeled and cut in ¾-inch cubes
12 silverskin (small white) onions, peeled and left whole*
¼ cup unsifted all-purpose flour blended with ½ cup cold water (thickener)
*Tip: If you blanch silverskin onions 20 to 30 seconds in boiling water,
their skins will slip right off.
Heat drippings in a large heavy non-reactive Dutch oven over high heat until ripples appear on pan bottom – about 1 ½ minutes. Then brown beef in several batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns. Return meat and accumulated juices to pot, add next seven ingredients (broth through ground cloves) and bring to a boil. Adjust heat so stew simmers lazily, cover, and cook 1 ½ hours. Add potatoes, carrots and silverskin onions, cover, and cook until meat and vegetables are tender – about 45 minutes to 1 hour longer. Blend about 1 ½ cups hot stew liquid into thickener, stir back into pot, and cook, stirring constantly, until gravy thickens and no longer tastes of flour – about 5 minutes. Taste for salt and pepper and adjust as needed.
Ladle into heated large soup plates and serve. Serves 6-8.