Classic Northern Beef Stew. This hearty beef stew packed with vegetables and herbs is a family favorite. Reviews for: Photos of Northern Italian Beef Stew. Cut the beef into cubes, then season generously with salt and pepper.

Instead of the gentle heat often associated with braises, a very hot oven cooks Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew. A classic flour and water slurry is a good way to thicken a stew. Chuck, tip, or round beef roast are all good choices for a long simmer. You can cook Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Classic Northern Beef Stew

You need 1/3 cup of vegetable oil.
You need 2.5 of lbs. beef chuck, cut into 1-inch cubes.
Prepare 1/3 cup of all-purpose flour.
It's Dash of salt and black pepper.
You need 2 cups of beef broth.
Prepare 1 cup of red wine.
Prepare 1 of bay leaf.
You need 1 of medium onion, cut into wedges (8 pieces).
It's 3 of large “gold” potatoes, cut into 2-inch pieces.
Prepare 1 lb. of medium carrots, cut into 1-inch pieces.
It's 8 oz. of large mushrooms, halved.
You need 4 of celery stalks, cut into 1-inch pieces.
You need 1 lb. of turnips, peeled, cut into 2-inch pieces.
It's Dash of salt and black pepper.
It's 1 tsp. of paprika.
Prepare 1 tsp. of dried thyme.
You need 1/2 tsp. of clove (grated or powdered).
It's 1/2 tsp. of allspice (ground or powdered).
It's 1 can (6 oz.) of tomato paste.
It's 1/4 cup of Marsala wine (optional).

The ratio of marbled fat and collagen in the meat keep it moist and tender. The perfect cold night stew, this Classic Homemade Beef Stew goes perfectly with some Artisan Bread or my favorite Dinner Roll Recipe. The cold has definitely moved in here. This classic beef stew is the perfect comfort food for cold nights.

Classic Northern Beef Stew instructions

Prepare meat and vegetables before the cooking steps..
Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan..
Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes].
Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick].
Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes..
Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour..
Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit].
Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal].
Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving..

If you make enough in advance, it makes a great lunch of leftovers for work the next day. Using a slotted spoon, transfer beef and vegetables to bowls. Carefully pour sauce from slow cooker into a fat separator. This easy Nigerian beef stew recipe is easy to cook with few ready available ingredients. Nigerian beef stew is one of the most versatile Nigerian stew.