Beef
Stew
(The next time you cook bacon save the drippings for this stew, I promise using bacon drippings to brown this beef will make all the differnce in the world)
· 2
½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
· ¾
cup flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper
· 3
tablespoons bacon drippings
· 1
large yellow onion, chopped
· 1
large whole bay leaf
· 1
small sprig fresh rosemary chopped
· 2
cups beef broth
· 6
golf-ball-size redskin potatoes, cut into cubes
· 4
medium carrots, peeled and cut in 1-inch chunks
· 2
medium celery stalks, trimmed and sliced
· 1
½ cups frozen yellow corn kernels
Dredge beef in a large plastic zipper bag with seasoned
flour and set aside.
Heat drippings in a large heavy Dutch oven over moderately
high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged
beef in several batches in drippings, remove each batch to a bowl as it browns. (Save some of the left over seasoned flour to
add to the stew to thicken if needed)
Add onion, bay leaf, and rosemary to pot and sauté, stirring
often, until onion is lightly browned.
Add potatoes, carrots, and celery, sauté for a few minutes. Return
beef to pot along with accumulated juices, add broth, and bring to a boil. (Add
seasoned flour to thicken the broth, stir flour in until well combined) Add Adjust heat so liquid bubbles gently,
cover, and simmer until beef is nearly tender — about 1½ hours.
Add corn, cover, and simmer just until corn no longer tastes
raw and flavors
mellow — about 20 minutes. Discard bay leaf.
Taste for salt and pepper, and adjust as needed.